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The Worlds Best Beef Burger

Beef Burgers

These are the worlds best beef burgers (in my completely ubiased opinion) and I’m going to teach you how to make them. 

The secret to great burgers is to start with quality beef and then to enhance the flavour with a few simple ingredients. Make sure you use regular mince, not the lean mince variety as you’ll miss out on all the delicious flavour the fat adds to the burger.

Say it with me, “fat equals flavour”. The keto crowd know what I’m talking about.

Five more tips to make your burgers truly world class. 

  1. When making these burgers make sure you let them sit for at least an hour in the fridge (or ideally overnight), as this will allow the flavour to develop.
  2. Season your burgers with both salt and cracked pepper when the time comes to cook them. Don’t season them ahead of time.
  3. Make them chunky. A good burger should weigh about 250 grams. 
  4. Flip the burgers once, and only once when cooking. Also please don’t squish them down to make them cook ‘faster’ as all this does is squeeze out the delicious juices.
  5. 3 to 4 minutes of cooking per side should be sufficient for a good chunky burger. A slight pink colour in the centre is perfectly fine. 
Finally, one bonus tip to make your guests think you’re some sort of internationally reknowned burger chef. Buy a burger press. These allow you to press your mince into neat round patties that look great on a plate.
The Worlds Best Beef Burgers

Ingredients:

  • 1kg fatty beef mince
  • 1 Onion (diced)
  • 2 garlic cloves
  • 1 tablespoon fresh mixed herbs
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons coconut aminos
  • 3 eggs
  • sea salt and ground black pepper.

Instructions:

  1. Mix the beef mince and all other ingredients in a bowl.
  2. Form into 8 equal size burgers.
  3. Cover and leave in the fridge for at least an hour (or overnight).
  4. Season with salt and pepper and place on a hot grill.
  5. Cook the beef burgers for 3-4 minutes each side.
  6. Enjoy!

Serves: Makes 8 beef burgers

Categories
Eat

Fast and Easy Keto Breakfast

Created with GIMP

When looking for breakfast ideas on the internet, I notice that authors sometimes get a bit caught up trying to create something unique.

In an attempt to stand out from the crowd they incorporate clever techniques and unusual ingredients into their recipes.

I’m not interested in becoming a chef. I just want to fill my belly with something tasty. 

Here is one of my go to breakfast options. It’s quick, flavourful, and utilises easily found ingredients.

Fast and Easy Keto Breakfast

Ingredients:

  • 1 Avocado
  • 180 gram block of Feta
  • 2 eggs
  • 4 rashes of Bacon
  • 150g Beetroot, Feta and Cashew Dip (feel free to choose something else.)

Instructions:

  1. Mash the avocado and half the block of Fetta together in a bowl.
  2. Cook the Bacon.
  3. Poach or Fry the eggs.
  4. Place a generous dollop of Beetroot dip on two plates.
  5. Split the Feta/Avocado mix between the two plates..
  6. Add 2 rashes of cooked bacon to each plate.
  7. Top with the cooked egg
  8. Enjoy!

Serves: Makes 2 serves

Categories
Eat

Paleo Chorizo Pork with Sweet Potato Hash

I love Chorizo, but as a highly processed meat it can have a number of undesirable ingredients and additives.

So as a bit experiment I came up with the following breakfast treat.

Paleo chorizo pork with sweet potato hash

Ingredients:

  • 1kg Minced pork
  • 25g salt
  • 1 ½ tbsp. smoked paprika
  • 3 garlic cloves, crushed
  • 1 ½ tbsp. crushed black peppercorns
  • 1 ½ tbsp. fennel seeds
  • 25-50ml red wine
  • Handful spinach
  • 1 large sweet potato
  • 2 rashers of sugar and nitrate free bacon (fat trimmed)
  • Avocado
  • Coconut oil

Instructions:

  1. Mix the minced pork, spices, and wine in a bowl and mix until well combined.
  2. Leave the mix in the fridge overnight to allow the flavours to mix.
  3. Shape into rissoles.
  4. Peel then grate the sweet potato in your food processor.
  5. Dice the bacon and then mix it into the sweet potato.
  6. Heat coconut oil in a fry pan and then add the sweet potato.
  7. Cook until the sweet potato starts to brown, use a spatula to flip it to the uncooked side. Clear a space in the pan for your chorizo pork and add a couple to the pan (freeze the rest).
  8. Arrange some spinach on a plate with some avocado slices. Top with your cooked sweet potato and chorizo.

Serves: Makes 8 patties

Yes I'm IN!