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If I mix in some ground flax into hamburger and fry it, will the flax still be fine?

I can't say I have ever cooked with flax. Cooking fish doesn't seem to affect the fish. I don't think olive oil is affected. So I would say most likely the flax will be fine.

There are lots of articles on food getting more inflammatory and losing antioxidants at high temperatures. Worth making sure not to overcook or cook too high...

Peter knows something about cooking with olive oil, but I can't remember the details.

Ground Flax should be no problem, as it's mixed into the meat (a great idea I hadn't even thought of, btw) and during cookling, even with a well done hamburger, the temp wont go above 160 or so, which should be fine. I don't advise cooking with any of the cold pressed oils though, unless it's just a low , slow sautee, as most of them have low smoking points, which does tend to break them down. A number of chefs around the beach area gave me this rule. Add the extra virgin, Udo's or other cold pressed right out of the bottle. If you need to sautee, like in vegetables, just use the straight regular, cheaper olive oil to retain the flavor, and keep the flame low.
Tim

What TimD said, across the board. I've done flax in burgers, and it's fine, it doesn't get hot enough to go nasty on you. I don't really like it, but it'll work fine and you might love it!

Extra virgin olive oil - especially if you get the really good stuff - has a very low smoke point and the flavor gets badly affected. They aren't meant to cook with, generally. It's like getting high-quality rum and mixing it with generic cola. It's misusing the product.

Regular olive oil stands the heat a bit better, especially flavor-wise, but you still don't want to let it get too hot.

I find coconut oil and ghee work better if you have to get things hot.

Coconut oil stir fried broccoli tastes weird. :) Been meaning to try ghee though.

Olive oil and minced garlic is good with broccoli.

Well, duh. So good.

Also, I like to add paprika and mustard powder and crushed red pepper flakes - no prep work.

Thanks for the replies. I tried it and it tasted pretty much the same. It's the best thing I could think of to put flax in.

I've put it on the broccoli, green beans and peas, I believe. In all cases it was so mild as to barely be noticeable, other than texture.