Big news! Our very own recipe guru Elyse Kopecky’s amazing new cookbook Run Fast Eat Slow is out in the world.

If you’ve been cooking Elyse’s recipes here at Summer Tomato for the past few years you already know how freakishly delicious everything in this book will be.

Even more exciting is that this book is specifically designed to nourish you for optimal athletic performance. Elyse’s co-author is world class marathoner and 4-time Olympian Shalene Flanagan, who credits a real foods approach to helping her perform at her best.

Together Elyse and Shalene have created over 100 nourishing and delicious real foods recipes that any home chef can make with ease.

Check out Run Fast Eat Slow today and show your support by attending her book events and checking her out on Good Morning America this Thursday.

Congratulations Elyse!

xo

Darya

Greek Bison Burgers

These burgers are our jam. In the summer, we make them on a near weekly basis. Combining the ground meat with egg, feta, almond flour, and Greek-inspired seasonings results in the juiciest and most flavorful burgers you’ll ever eat.

Shalane loves to make them with ground bison (buffalo) when training at high altitude for the iron-rich kick, but they’re also foolproof made with ground beef, lamb, or turkey.

This recipe is simple enough to double or triple when feeding a crowd (Elyse multiplied the recipe by 8 for her daughter’s first birthday).

Serves 4

Ingredients:

1 egg

½ cup crumbled feta cheese

¼ cup almond flour or almond meal

1 tablespoon minced fresh oregano leaves or 1 teaspoon dried

2 cloves garlic, minced

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1 pound ground bison (buffalo) or ground beef, lamb, or turkey

4 whole wheat pitas or hamburger buns (see gluten-free alternative below), optional

Optional toppings: Avocado Cream (page 178), Chipotle Hummus (page 70), or Don’t Get Beet Hummus (page 73)

Preparation:

Preheat the grill to medium-high.

In a large mixing bowl, combine the egg, feta, almond flour or meal, oregano, garlic, salt, and pepper. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.

Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).

Split the pitas or buns open, stuff each with a burger, and top (if desired) with a spoonful of Avocado Cream, Chipotle Hummus, or Don’t Get Beet Hummus.

For a gluten-free alternative to buns:

Serve the burgers between 2 slices of grilled eggplant rounds. Simply slice 1 large eggplant into 1-inch-thick slices, brush with olive oil, sprinkle with sea salt, and grill for 3 to 4 minutes per side.