Whole 30 Beef Burgers
At this point I am now halfway through my Whole 30 challenge, and one of the best tips I have to get through this for those new to the program is to have variety in spices and meat. At the end of the second week, I was getting a bit tired of doing chicken everyday so this idea came up. Food boredom is definitely a challenge and I do not eat a lot of beef to begin with, so this was a nice change of pace. The nice thing about making burgers is that you can top them with what ever you want that is Whole 30 compliant. I made patties and topped them with freshly made garlic tahini spread and tomatoes, but you could do mustard, eat over a bed of greens, add bacon, etc. Burgers are very much build your own; personalize them how ever you want.
1 pound ground beef
1 tablespoon coconut flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1 tablespoon cooking oil (bacon fat, olive oil, or coconut oil will work)
Place the ground beef into a bowl. Crack the egg and scramble in a small bowl to make sure if it gets evenly distributed. Add all of the remaining ingredients to the bowl with the beef and mix well with your hands.
Gather about 2-3 tablespoons of the beef into your hands and roll into a ball. Flatten between your hands and repeat until all the patties have been formed.
Heat a cast iron pan over medium high heat. Melt the oil, and once the pan is hot add a couple of patties at a time. Cook for 5 minutes, then flip and cook for another 2-3 minutes. If you want your burger well done, cook for upwards of another 5 minutes. Do not cook longer than that or the meat will become dry.
Remove from the pan, top with what ever you want and enjoy!