Executive Chef Frank Caputo and Director of Nutrition, Sharon Day share a quick and easy recipe for Moroccan Burgers using spices that help decrease cancer causing compounds when grilling. Based on a recent study showing that certain spices can decrease the formation of cancer causing compounds by 40 -- 70%, Chef Frank and Sharon Day lightly season chop steak, or beef, with cumin, turmeric, and cinnamon.
Tips from Chef: • Add the spices to the outside of the burger instead of mixing it in the meat completely. • Feel free to make small sliders rather than larger patties. • Place on a clean grill and cook the patty until the internal temperature of the patty reaches 165 degrees.