Author: Shan Cooper   Date Posted:18 April 2014 

Mmmmm burgers. This will be our wild Saturday night in. Beer & burgers…. Actually there will be no beer but we will likely drink kombucha out of wine glasses so we really cut loose. I tend to do burgers the same way I do pizza & sushi… With waaayyyyyyy too much filling so it all ends up all over me, plate, floor table…. But that’s cool, that’s why we have dogs, it’s a mobile vacuum cleaner.

You can add whatever burger fillings you like, you can use eggplant as your bun if you are after a lower carb option or totally cut loose & use sweet potato. Either way is delicious.

1 lge bulb fennel, thinly sliced (you can use red onion if you prefer)
1 tbs ghee, butter or coconut oil
1 tbs honey
1 tsp cinnamon
Juice of 1/2 lemon
Pinch salt

Meat Patties-
1 kg ground grassfed beef
1 cup chopped parsley
1 tsp dried oregano (or a good dose of fresh)
Pinch salt & pepper
2 eggs

2 lge eggplants or sweet potato sliced in 1.5cm rounds
You can use lettuce as your bun instead if you like

For your buns- line a baking tray with baking paper & bake the eggplant/sweet potato on 170C until cooked through. Remove & allow to cool.

For the patties- add everything to a big bowl, mix well with your hands, shape into patties & cook on the BBQ or in a frypan.

For the fennel- Heat the ghee in a frypan until melted, add fennel (or onion) & sauté until soft, add remaining ingredients & mix through well then remove from heat.

Layer up your burgers with whatever else you like, we did bacon, spinach, tomato & avocado. They were so big we couldn’t fit them in our mouth. Good times.

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