Tuesday, June 26, 2012

Double Cheese Burgers! (GAPS : primal : gluten-free : grain-free)

My family adores burgers.  I cook them in a skillet on the stovetop, and this week I made a new variation: double cheese burgers.  Rather than putting slices of cheese on top of the burgers like usual, I added some grated cheddar and Parmesan to the meat when I mixed it up and formed the patties.  These are super tasty, and everyone in the house raved about them.

Double Cheese Burgers
Serves 4-5
  • one pound ground beef, preferably from grassfed cows (we ask our butcher for 80/20 mix)
  • 3/4 cup packed shredded cheddar cheese
  • 1/4 cup grated Parmesan
  • 1 tsp celtic sea salt
  • pinch freshly ground pepper 
  • 1/2 Tb refined coconut oil 
  • 1/2 Tb butter, preferably from grassfed cows
  • condiments of your choice, such as mayo, ketchup, and mustard
  1. Put the the ground beef, cheeses, salt, and pepper in a large bowl.  Use your hands to mix the ingredients together.  Then form the patties.  I make 4 grown-up burgers and 4 mini kid burgers with the amount in this recipe. 
  2. Heat a large, heavy-bottomed skillet over medium heat.  I use a 12-inch stainless steel skillet to cook these, but cast iron would work too. Add the refined coconut oil and butter to the pan and swirl it around to coat the bottom.
  3. 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. 
  4. Flip the burgers, and feel free to add a bit more butter and oil if needed. 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.
  5. Turn off heat, and set the burgers aside to rest for a few minutes and 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.
  6. While the burgers rest, scrape the browned bits from the bottom of the hot skillet.  These are very tasty, so I like to add a few bits to each plate. 
  7. Then, pour a bit of water into the still-hot skillet and scrape the bottom a bit with a spatula.  This will make clean-up MUCH easier after dinner. 
  8. Top the burgers with a smear of homemade mayonnaise and serve them with your favorite condiments.  We all liked them with just mayo and some pickle slices on the side. A side salad and perhaps some sliced avocado would also pair nicely.


Melissa said...

Just a little note from Tasmania to let you know that I LOVE your recipes. Honestly you have given me some fabulous grain-free food ideas and I have a collection of them printed out and laminated so that they're on hand. I have made your strawberry chocolate layer cake about 6 times already - but mostly cooked as cupcakes using frozen raspberries...yum!

Sarah Smith said...

Thanks for letting me know, Melissa!!

Unknown said...

I got really inspired by KFC's 2-chicken breast "sandwich" without a bun. I now make a burger similar to yours. The biggest variation is in serving it. We put lettuce, tomato, onion, bacon, mustard, ketchup and mayo in the middle. My daughter-in-law chops up cooked bacon into small bits and adds it to the burger too.

Rachel said...

Hi Sarah. Thanks so much for posting this recipe. We had it for dinner tonight and it was awesome! I tweaked it a little bit: my hubby absolutely despises coconut oil and refuses to consume it in any form (the kids and I love it!) so I knew that wasn't going to work. What I did instead was chop up some bacon in little bits and cook them in my big pan. I then put the crumbled cooked bacon in the beef mixture and cooked the patties in the bacon grease. Delicious! I'm wondering if I should put an egg in next time? Are yours kind of crumbly?

Sarah Smith said...

Mmm, that sounds fabulous! I use refined coconut oil for this recipe, which has NO coconut flavor whatsoever, so these don't taste like coconut at all.

Mine are not crumbly; I think crumbling burgers can be a result of not enough fat in the meat to hold them together. I know I used to have that problem back when I bought 95%meat/5%fat ground burger. Now that we use 80/20, I don't notice that problem anymore. Adding an egg should definitely help.

Lindsay said...

I made this tonight and loved it! And you are right about those little bits in the pan--delicious! I put homemade mayo (I make mine with avocado oil--yum) on the table, but forgot to use it because they were so tasty on their own. Thanks so much for the recipes. I've enjoyed everything of yours I've made!