BURGERS!!! BIG. FAT. JUICY. BURGERS. We love them!
If there’s one thing we miss since moving away from the city, it’s being able to grab a delicious burger. So this week I decided to make our own version and it hit the spot perfectly.
These are super simple burgers so please feel free to fancy them up by adding extra spices. I have never added an egg to our burger mix to help it bind; I let the salt do that.
If you want to stretch this recipe, you could add a cup of cooked quinoa or rice to the mix.
You can make up the burger mix ahead of time and pop in the freezer for later. I like to form it into patties and then freeze so there is even less work to do when I want to cook them but it’s not necessary. Just make sure you separate each of the patties with greaseproof paper before freezing and defrost fully before cooking.
Beef Burger Stacks with Tangy Coleslaw
Makes 8 burgers / 4 serves or 8 serves with lots of sides
GF, DF, RSF, high fat, high protein
Prep time + tidy up: 20 mins
Cook time: 20 mins
500g grass fed beef
1/2 onion diced, finely
1 tsp crushed garlic
1 tbsp Italian herb mix
1 tbsp apple cider vinegar
1 tsp pink rock salt
1/4 red cabbage, grated
2 carrots, grated
1/4 red onion, grated
1/4 white cabbage, grated
1/4 cup olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp sesame oil
1-2 tbsp sesame seeds
Optional extras (but highly recommended)
- Flat mushrooms – Drizzle with oil, a little salt and a brush of garlic and put in the oven while the burgers are cooking.
- Sweet potato wedges – Cut potato into wedges, cover with oil and a sprinkle of salt and put in the oven for approx. 30 mins.
- Avocado – Because who doesn’t love avocado and all the good fats.
Pop all the ingredients into a large bowl and mix together roughly. Using your hands is easiest here.
Sprinkle half the salt over the meat and mix again. Then add the remaining salt and mix well together but try not to compress them too much or they become very dense.
Form into patties, place on a plate and put in the fridge until ready to cook.
To cook: Heat a large pan on medium heat with a little oil and cook each burger for approx. 10 mins flipping half way.
Put all the veggies in a bowl and mix together.
Add all the dressing ingredients to a jar or small bowl and mix together. A jar is handiest because you can shake it and store anything that’s left.
Dress the veggies and sprinkle sesame seeds over the top before serving.
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