Belly-Friendly Burger

This versatile burger recipe can be made with turkey, chicken, grassfed beef, fish, or black beans.


Makes four servings
Prep time: 10 minutes
Cook time: 10 minutes


  • 1 lb. ground meat or fish, or two 15 oz. cans black beans, drained and rinsed
  • 1 egg white, beaten
  • 1 cup unsweetened, shredded coconut
  • 1 tbs. garlic powder
  • 1 tbs. minced onion flakes
  • 1⁄4 cup tamari or coconut aminos
  • 1 to 2 tbs. coconut oil


If using beans, grind them in a food processor until crumbly. If using fish (such as salmon, shown below), you can ask your grocer to grind it for you, or grind it at home using a food processor. (If you don’t have a food processor, chop the beans or fish finely with a knife.)

In a large bowl, mix the ground meat, fish, or beans with the egg white, shredded coconut, garlic powder, onion flakes, and tamari or coconut aminos. Shape into four large or six small patties.

Heat a large skillet over medium heat, then add the coconut oil. Cook the patties until golden brown on the bottom, three to six minutes.

Flip the burgers over and reduce the heat to low; cook for another five minutes, until brown and crisp. Serve immediately with your favorite burger toppings on a salad or in a lettuce wrap. (As an alternative to the stovetop, you can bake these burgers in the oven at 350 degrees F until cooked through to your liking.)

Reprinted with permission from Go With Your Gut: The Insider’s Guide to Banishing the Bloat With 75 Digestion-Friendly Recipes by Robyn Youkilis, copyright © 2016. Published by Kyle Books, an imprint of Penguin Random House LLC.

Photography by Ellen Sliverman

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