Here’s the recipe I promised you for the AMAZING burger patties I made the other night. They’re SCD/paleo/GAPS, super easy to make an they’re knock-your-socks-off good! How do I know this? K said, “I feel like I’ve just eaten at a restaurant” after finishing hers – which, let me tell you, is high praise!
- 800g mince (I used half ostrich and half venison; I haven’t tried these with beef)
- 1 medium red onion, diced
- 1-2 tsp minced garlic (depending on taste)
- 2 extra large eggs
- 1 small tin (50g) tomato paste
- 2 handfuls fresh coriander, stems removed and leaves chopped (divided)
- A good shake of ground nutmeg
- A good shake of ground coriander
- Salt and pepper to taste
- Mixed veg of your choice
- 1 ripe avocado
- lemon juice
1. Add your onion and garlic to a pan and soften for a few minutes. This is not essential but it’s a good idea for anyone who requires their veg fairly well cooked.
2. Meanwhile, place the rest of the ingredients, minus 1 handful of coriander, into a large bowl and add the onion mixture once ready.
Get in there with your hands and work all the ingredients together, mixing well. I asked K to add a few more dashes of salt and pepper as I mixed.
3. Now shape your meat into patties. I made 6 big patties, but you could easily turn these into 8 or 10 smaller ones. Place them on a lined chopping board or plate, and allow to firm up in the fridge for a few minutes. This probably isn’t essential, but I gave mine 20 minutes of chill time.
4. While the meat is chilling, make your steamed veg. I used carrots, zucchini, green beans and broccoli. If you don’t have a steamer, simply put your veg into a colander and place it over a pot filled with about 3-4cm of boiling water. Cover the colander with a lid and steam until desired doneness. I usually cook mine for about 10 mins. Just be sure the water doesn’t evaporate, as you’ll burn your pot! (I’ve done this more times than I care to admit!)
5. Add a drop of coconut oil to a pan, heat to medium, and add your patties. I fried mine in two batches. Because I hate using oil (it makes me a little queasy), I added dashes of hot kettle water to the pan whenever it needed moisture. I know that purists would recoil in horror at this, but it kept the patties so moist while still allowing them to brown. Cover with a lid while cooking, and cook for about 6 minutes on each side, depending on thickness.
While the meat is cooking, make your guacamole. Place the avo and coriander in a bowl, drizzle with lemon juice and add a good crack of salt and black pepper. Mash it all up together with a fork.
And voila! There’s your 100% SCD/paleo meal, super healthy and (I promise) totally delicious. Place 1 – 2 patties on each plate, top with guacamole and slices of gherkin, and serve with veg. If you don’t have a dairy intolerance, go ahead and add some cheese to your burger too 🙂