A big mighty beef burger complete with grain free bun, avocado “mayo” and homemade barbecue sauce!
The meat craving got the better of me. But not just any meat. I was longing for a big beef burger! Early last week I went on the hunt for Organic Grass Fed Lean Round Steak Mince Meat with my burger in mind.
Beef in hand (the whole experience of buying it was a little surreal), I went straight for the following morning. When I tried salmon and eggs over the past few months I went with breakfast or lunch just in case of some sort of adverse reaction it would mean I’d have the day to recover rather than my sleep being disrupted…call me crazy!
It’s strange, I was never a fan of beef. I ate chicken in my early teens but beef just never did it for me. Spaghetti Bolognese was always more pasta and sauce with a sprinkling of meat that I picked at undecidedly.
But just like the eggs and salmon I just had to have some. Listening to my body is so incredibly uplifting. I literally feel like I’ve been walking on air these past few weeks. The final doors have been broken down, gates wide open…I’ve gone completely 180 on the whole vegan way of life eating more meat and fish than I probably ever had in my life, I feel satisfied and free.
Anyway…back to these burgers! I of course stopped by one of my favourite paleo friendly recipe blogs seeking out a simple wholesome burger recipe; she does meat best and her recipes have encouraged me in a sense to step outside my box and try new things…new animal food things! Lets not pull any punches!
Sonia didn’t lie when she described these as super tasty beef patties …my mouth waters at the thought of that first bite! So incredibly simply to make, cooked up in 15 minutes..
And served up on yet another life changing alternative to bread…a grain free high protein bun that doesn’t rely on starch! Simply coconut flour, egg whites and psyllium husk! Definitely the secret ingredient to grain free bread! At first bite I thought they were a little “eggy”…but given a little toast with the mighty beef patty in the centre they were positively perfect! Light and airy with a crust!
The beef patty itself was incredible! Moist, tender…it went down WELL! I was full to the brim for about 5 hours after though not in a bloated or sickly way, just 100% satisfied without having had to eat a mound of food/half a jar of nut butter!
I’m super duper excited for barbecue season this year! Not that we really get an outdoor cooking/grilling/eating season in Ireland but those sprinkling of days will be welcomed with open arms…and a pile of homemade beef burgers and buns!
I went all out and had crispy shoestring sweet potato fries on the side (FYI barbecue sauce coming soon…roasted strawberry chipotle barbecue sauce to be precise!)…I thought a fried egg on top might be over doing it…next time!
Anyone not in to meat be sure to check out my simple black bean and sweet potato burgers and serve them up in one of these buns complete with the avocado “mayo” and barbecue sauce for full effect!
Prep Time: 10 minutes
Cook Time: 12 – 15 minutes
Keywords: saute entree bread gluten-free grain free paleo nut-free beef coconut flour
Ingredients (Serves 2)
- 1/4 cup + 1 tsp (35g) coconut flour
- 2.5 tbsp psyllium husk flakes
- 4 large egg whites (approx. 1/2 cup)
- 1/2 cup (125ml) boiling water
- 1 tsp baking powder (ensure it’s grain free, some contain cornstarch)
- 1/8 tsp Himalayan rock salt
Shoestring Sweet Potato Fries
- 1 medium sweet potato
- 1 tsp melted coconut oil
- 1/2 lb (220g) lean round steak grass fed organic minced beef
- 1 tbsp Dijon mustard
- 2 tbsp (15g) coconut flour
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped pitted green olive
- 1/2 tbsp finely chopped capers
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp Himalayan rock salt
- 1/4 tsp black pepper
- 1/2 a large egg whisked
- Avocado Cream (yogamole, crispy lettuce leaves and barbecue sauce to serve!), shoestring sweet potato fries on the side!
Preheat oven to 180C (350F).
Whisk together psyllium husk flakes, coconut flour and egg whites with salt and baking powder.
Whisk in boiling water until smooth and no clumps remain. Set to one side for five minutes.
Divide the soft dough in to two mounds and shape on a lined lightly greased baking tray using your hands. The buns will rise but they won’t spread to create desired diameter at this point!
Bake in the preheated oven for 35 minutes, until well risen and browned. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully. Slice in half to serve and toast under a hot grill if desired.
Turn oven up to 200C (400F).
Shred, finely chop, or spiralize sweet potato (I used my julienne peeler). Lay on a baking tray, toss and coat with coconut oil.
Bake for 15 minutes. Toss and bake for 15 minutes more. Allow to cool for five minutes on the tray to crispy up more.
Leave the oven on!
Mix together all ingredients in a bowl.
Divide mixture in two and form two large quarter pounder beef patties.
Cook patties in a medium hot skillet with a tsp of melted coconut oil; 4 minutes on each side.
Place in the oven for a further 4 – 6 minutes to cook through or until done to your liking.
Serve burgers on burger buns, avocado cream (yogamole!) on top and some ideally homemade barbecue sauce!