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Grill Memoirs: The SUPP UP. Texan Burger.

Happy Monday – or should I say, Happy Muscle Monday. I hope everyone’s week is off to a great start. After getting some good feedback from last week’s post, thought I’d continue the trend and offer up another clean cheat option that’s packed with nutrients without sacrificing flavor.

Enough chit-chat, let’s get started.

Grill Memoirs: The SUPP UP. Texan Burger.

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Before we get to it there’s something I’d like to say.

Over the course of my life I’ve had several different meals – many of which have been for function, not flavor. I remember the days of scarfing down bland or unpleasant tasting food all for the sake of fuelling my body nutritionally, ensuring it got what it needed to get what it needed to get done.

I learned to embrace the suck. Then embrace it some more.

This allowed me to build up the ability to chug and/or scarf back disgusting tasting foods and supplements [that would normally make people vomit a little inside] like it was nothing – in addition to develop a quiet disdain for people who say they won’t eat something because they “don’t like the way it taste“.

The upside is, this also made me appreciate tasty food way more than your average person, and possibly so much more, sometimes I question whether it should even be allowed to get such elation from something like food.

But here’s the thing – having to eat is somewhat of a bizarre gift and miracle. It’s a necessity that maintains our very existence as earth walking mammals, but a necessity that was also made to be tasty – quite possibly to ease the monotony of the daily task.

Whenever I even remotely entertain this thought it makes me realize that you’ve gotta have a balance in everything – and appreciate a lot of things.

When I first authored the SUPP UP. series, I wanted to create something that would get service members the nutrition they needed while being deployed and while on leave. SUPP UP. . . . On The Go was about keeping morale high when deployed. I think sleep, good food, and knowing what you’re fighting for back home are what keep that fighting spirit going strong.

SUPP UP. . . . At Home was all about celebrating life and being back home without going off the nutrition tracks.

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Without rambling, what I’m trying to say is, while there’s plenty of ways to make food taste good, you’ve got to remember that when it comes to nutrition, your nutrition, you’ve got to learn to embrace the suck, while enjoying what you put down your trough, too.

These recipes aren’t about trying to convince you to eat healthy by giving you what a lot of people may want – “camoflouge” to make their “journey” to being healthy less “painful” – it’s about showing those who are willing to admit that the “journey,” a lot like life, is all about, from the very first step, knowing that there will be suck to embrace – a fucking lot of it.

Then appreciating, when you do get a chance to eat something that feels like you’re “cheating,” that something much, much more – while always keeping at the forefront of your mind how it’s gonna affect you.

Now that that’s out of the way, here’s a good burger – a smoky, spicy, Texan style burger, as I like to call it – for you to enjoy while still respecting your nutritional profile. Tweak it as you like it, but try the original at least just once.

SUPP UP. Texan Burger.

Makes: One damn good, restaurant style burger.

Prep Time: 5 minutes tops.

Cook time: 15 minutes.

Total Time: Less time than it takes you to sit at the shitty drive through at your local McDonald’s.

Items Needed: A George Foreman Grill (this is like…really important. Paramount, even). Foil.

Ingredients:

  • 1 steak burger, raw. You’ve got two options:
    • One you get pre-shaped from the store OR
    • One you make yourself from about 120 grams of steak mince (aka ground steak)
  • 1 Hamburger bun, preferably wheat
    • OPTIONAL: If you really want to make this a cheat, go ahead and pick your favorite
  • To taste, Jalapeno peppers (pre-sliced)
  • To taste, Barbecue Sauce
  • To taste, Ketchup
  • 1 Tbsp of greek or greek style yogurt
  • 1 decent cut of blue cheese
  • 1 slice of matured yellow cheese, your choice

Directions:

  1. Get your George Foreman grill fired up – the grill/griddle combo ones are the best in my opinion. Also, pre-heat your oven to its lowest temperature.
  2. Slide your burger onto the grill and let it cook for 10 minutes tops.
  3. While you’re waiting on that, prep these ingredients and set them aside:
    1. Cut your burger bun in half
    2. Mix a good amount of ketchup and barbecue sauce together, depending on how saucy you like your burger.
    3. Mix your yogurt and your blue cheese together
  4. Put your ketchup/barbecue sauce onto the TOP side of your burger bun
  5. Put your yogurt/cheese mix on the BOTTOM side of your burger bun
  6. Put as many jalapeno peppers on the top side of your burger bun as you like
  7. Open your Foreman grill, and put your slice of cheese on your steak burger.
  8. Let it melt while you prep the foil.
  9. Take your burger off the grill and slide it onto your prepped burger buns.
  10. Wrap your completed burger in foil, and let it sit in the oven for a further 2-5 minutes.
  11. Done.

Pretty straightforward, right?

Few things to mention…

While I’m a fan of grilling outdoors and generally avoiding mentioning any products or brand names, like I said in chapter 2 of SUPP UP. No Bull, Gym in a Bag Workout Guide, there are a few rare occasions I’ll give a subtle nod to some things – a George Foreman grill is one of those things.

Burgers don’t have to be off the menu with a Foreman grill. It’s stupidly fast at grilling, cooks your food without drying it out, and I like it because even though I make it my business to buy lean-to-extra lean ground/mince beef, this grill really does a good job at removing any unnecessary excess fat from meats. This also means if you pick up a couple of fresh pre-shaped burgers at the store, you don’t have to worry about fat content either.

Nutrition-wise, this burger gives you a good protein hit, while the jalapenos give you enough heat (use the slices with the seeds) to get the blood circulation going. If you live in a cold climate, you’ll understand how important this is. If you live in a hot climate, you’ll know how much this can, when done properly, help your gut.

If you read either SUPP UP. On The Go or At Home nutrition books, you’ll know exactly what I mean when I say yogurt combined with blue cheese, plus a good matured cheese provides you with plenty of nutritional benefits (if you haven’t, well…you know what to do.) protein, fats, and calcium being just some of the more commonly known. They’re also great cooling agents for the jalapenos.

A wheat bun helps with your GL, and the barbecue/ketchup combo…well, this is supposed to be a cheat meal, after all.

Tweak the amount of ingredients you use to your liking, and write me to let me know how yours turned out – better yet, tag me on Instagram to show me – I always like to know how and if people put a creative spin on the Grill Memoirs I post here.

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If you liked this recipe, share it.

If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what other, unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop).

Both books have recipes that provide nutritional breakdown so it makes things dead easy (as a heads up, this isn’t a recipe from the book, just something I make from time to time that I wanted to share).

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

Stop doing guesswork, start making the necessities of your life easier.

SUPP UP. – Get your copies now.

If You Know How To Fuel and Train Your Body, Where You Are Matters Less.™

– SUPP UP.

Grill Memoirs: The SUPP UP. Texan Burger. is a post from and apeared first on SUPP UP.

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Photo Credit:
Photo 1: Madelon
Photo 2: Oliver Sjöström
Photo 3: Javier Molina

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