I know many people like to add spices or even some minced onion to their hamburger meat, but I like to keep it simple with just salt and pepper. The flavor of the beef really shines in this recipe.
Best Bunless Burgers:
- one pound ground beef, preferably grassfed
- 1.5 tsp Celtic sea salt
- pinch of freshly ground pepper
- 1-2 Tb butter, chopped into pieces
- 1-2 Tb sunflower oil (or other oil with a high smoke point, such as refined coconut oil)
- splatter screen (optional)
- cheddar cheese, sliced thinly
- homemade mayonnaise
- lactofermented pickles (we use Bubbies)
- homemade ketchup (recipe follows)
- Using your hands, mix the salt and pepper into the ground beef.
- Divide the meat into four equal portions and pat into patties that are about 1/2 to 3/4-inch thick. I also pull a bit off each patty to make a couple miniature burgers for my 4-year-old daughter.
- Heat a large heavy-bottomed skillet over medium-high heat. The skillet is ready when you can sprinkle a couple water droplets in and they immediately sizzle and evaporate. Try not to overheat the skillet as you don't want to burn the oil and butter.
- Drizzle about 1Tb of oil into the pan and sprinkle around about 1 Tb of butter. The butter will very quickly melt, so be ready to add your burgers.
- Place your burger patties into the oil/butter mixture. If you have a splatter screen, cover the skillet to reduce the mess on the stove. Resist the urge to move the patties around, and just let them cook for about 3-4 minutes.
- Flip the burgers, and feel free to add a bit more butter and oil if needed. Carefully top the burgers with the sliced cheddar cheese. Cover once again with the splatter screen and cook some more (about 2 more minutes for a medium-rare burger or longer if you like your burgers more well done). If you are making any miniature burgers for the kids, only cook the second side for about 1 minute.
- Remove burgers from heat, and let them rest for a few minutes to allow the juices to settle back into the meat. If you eat them right away, you'll lose most of the juice on your plate.
- Top the burgers with a smear of homemade mayonnaise and serve them with homemade ketchup, a side salad, and perhaps some sliced avocado. If you feel the need for something to replace the typical french fries, try some pork rinds.
Store-bought ketchup is loaded with sugar and is not a nourishing food. Making homemade ketchup is very easy, and it tastes great! Once you get used to eating homemade ketchup, you'll find store-bought ketchup to be overly sweet with a very one-dimensional flavor. I based my recipe on the one in Nourishing Traditions, but have made it GAPS-legal by using honey instead of maple syrup. Since this ketchup has whey in it, it is also a great way to add some probiotics to your diet.
- 1 & 1/4 cups BPA-free tomato paste (from glass jars, such as Bionaturae brand)
- 1/8 cup whey
- 1.5 tsp Celtic sea salt
- 1/8 to 1/4 cup raw honey
- pinch cayenne pepper
- 2 small (or 1 large) cloves of garlic, minced
- 1/4 cup fish sauce*
- Add all ingredients to a 2-cup glass jar. Stir well to combine.
- Ensure that the top of the ketchup is at least 1-inch below the top of the jar.
- Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean. Put lid on jar and leave at room temperature for 2-3 days; then transfer to the refrigerator.
This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, and Monday Mania at The Healthy Home Economist!