These burgers taste like summer…
If you live in the Seattle area, you’d agree that we have been blessed with amazing weather this spring! I wanted to share a meal I made tonight that began in our garden. It’s the iconic burger grilling time of year now, and I like to make my patties by hand.
The KEY to great patty flavor is fresh herbs. Tonight I chopped rosemary and basil.
My dad’s side is Italian, and he’s carried on the garden tradition since our nono and nona immigrated to the states. We actually just caught up with my favorite Italians a couple weeks ago! My great auntie on the left, Carmie, turns 100 tomorrow! She is one of the kindest people I know. If I ever live to be a centurion, I hope to be half as beautiful as she is.
So on to the burgers!
- Fresh chopped herbs (small handful of each or to taste. If you don’t have a garden or access to a local market, you can still used dry spices! They just won’t be as strong. I’d recommend basil with rosemary or oregano.)
- 2 eggs
- 1 package of ground beef (organic if possible). The nice thing is that the meat goes farther than 1 pkg of pre-sliced patties does.
- 1/3 cup of almond flour
- Topping options: lettuce, onion, tomato, avocado, aged cheddar cheese, etc
- Other spices: salt, pepper to taste
- Oil for pan
Makes about 5 burger patties (pic below- my pan could only fit 4 at a time)
- Chop up toppings as needed: herbs, cheese slices, tomato, etc. I love to slice an onion thinly several times and precook the pieces in a pan with oil. Once they are soft and sweet, I set them aside for later. It also prepares the pan for a delicious patty coating! I leave the burner on very low while I prepare the patties.
- In a medium sized bowl combine: 2 eggs, almond flour, herbs/spices. Whip with a fork.
- Time to get messy! Add your meat to the bowl and dig in with your hands. Mix the ingredients together like you’re churning dough until the meat is saturated in flavor.
- Mold the meat into 5 patties. First, I make a ball with both hands, and then I flatten it. It will form together well and shouldn’t crumble.
- Begin the cooking process! Keep the burner on low to prevent splatter. You could also grill this, I bet! I like a non-stick pan to keep clean-up simpler.
- There should be no pink inside. I flip the burger over halfway throughout and poke the middle gently when I need to check. Don’t worry about the extra fat the oozes out around the burgers. In the last couple minutes, you can stick a slice of cheese on there too!
If you’re on the Paleo, GAPS, or Simple Carbohydrate Diet, you need to be sure to accompany vegetables or other safe carbs or starches with your meat!
I’m able to eat beans occasionally, so I’ve chosen a great side of beans with a dash of cheese and avocado.