1 lb ground grass-fed beef
2 sprigs fresh oregano
2 sprigs fresh parsley
1 yellow onion
1/4 cup whole almonds, ground in a mini food processor
5 cloves garlic, minced
1 egg from a trusted farmer
1 head napa cabbage
1 cup sliced cherry tomatoes
1 cup sliced crimini mushrooms
2 Tbsp grape seed oil (or coconut oil)
Salt and pepper (optional), top with hot sauce, avocado, and/or mayonnaise)
Preheat oven to 350. Mix the beef with 1/4 of the onion (diced), 2 cloves of the minced garlic, egg, herbs (chopped) and the ground almonds (add salt and pepper, optional). Form into patties and set aside.
Heat 1 Tbsp oil and add onions (and a pinch of salt). Cook until onions brown, then add mushrooms. Cook until browned, then remove the vegetables, leaving the oil. While the pan is still hot, brown the hamburgers on each side (so they pick up the flavor from the onions and mushrooms). Finish the burgers in the oven for about 15 min.
Heat other Tbsp of oil in a separate pan. Add chopped napa cabbage and the remaining garlic. Cook very briefly (about 5 min) so that the cabbage is hot and releases some of its water, but so that it still has some crunch to it.
Arrange however you like on the plate, and garnish with sliced tomatoes.