Cocktail Meatballs: Hamburger Patty
Supplies
Ingredients
- 1 pound 100% grass-fed organic ground beef (pastured)
- ⅓ cup organic onion minced OR 2 tablespoons dried
- 2 large pasture-raised organic eggs*
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 1 teaspoon organic liquid aminos
- ½ cup gluten-free bread crumbs OR rice flour
- ¼ cup organic unsweetened almond OR coconut milk beverage
- ⅛ teaspoon organic white pepper, ground
- 1 tablespoon fresh organic parsley snipped OR 1 teaspoon dried
- 1 tablespoon fresh organic rosemary crushed OR 1 teaspoon dried**
Instructions
- Preheat the oven to 350°F. In a large bowl, mix the ground beef, onion, egg, sea salt, aminos, bread crumbs, almond milk, white pepper, parsley, and rosemary until well combined.
- Form the burgers. I use my kitchen scale to make ¼ lb burgers for the kids, ⅓ lb burgers for Mom, and ½ lb burgers for Dad. I also use a burger press from Tupperware to make them the same thickness. Weigh the burgers before you press them, so the tool isn’t included in the weight.
- To freeze your burgers for later, spray parchment paper with non-propellant cooking spray, lay the burgers down, then top with another layer of parchment paper. This is a great make-ahead dinner!
- Cook the burgers until browned clear through. You can bake them in the oven at 350°F for 30 minutes or pan-fry them over medium-low heat. Serve on a gluten-free bun or over lettuce. Enjoy!
Notes
*Or 3 small pasture-raised organic eggs.
**You can also use Italian seasoning (not if you’re nursing!) or herbes de Provence. If using herbes de Provence, omit the rosemary.