1 lb grass fed ground beef
3 tbsp Black Pepper Marinade (recipe below)

1 tsp kosher salt
4 gluten-free english muffins or burger buns, toasted
1 beefsteak tomato, cut into 1?2-inch slices
8 leaves Bibb lettuce
2 tbsp ketchup
2 tbsp Dijon mustard

In a large bowl mix the ground beef, Black Pepper Marinade, and salt, and let sit for 10 minutes.

 While the beef is marinating, turn on the outdoor grill or a grill pan to medium high heat.

 Form the beef mixture into 4 patties and grill for 2 to 3 minutes on each side. The center should be pink and juicy.

Spread each toasted burger bun top with 1?2 tablespoon ketchup and 1?2 tablespoon Dijon mustard.

Place a burger on each toasted burger bun bottom, and top with slices of red tomato, 2 lettuce leaves, and a burger top.


2 tbsp whole coriander seeds
2 tbsp whole black peppercorns
1?2 tbsp whole cumin seeds
6 cloves garlic, peeled
1 inch piece of fresh ginger, peeled and sliced thin
3 shallots, peeled and sliced thin
1?4 cup extra virgin olive oil
1?4 cup brown sugar

Grind the coriander seeds, peppercorns and cumin seeds in a spice grinder or clean coffee grinder until very fine. 

Add the remaining ingredients to a small food processor, and puree until smooth. Add the ground spices and process to incorporate.

Store in a BPA-free glass jar in the fridge or up to one week