This burger recipe is so simple and when you mix half pork half beef, you really don’t need the bread crumbs.
Variation – 2 lbs ground beef instead of half beef, half pork, keep the bread crumbs either gluten-free or regular.
Variation – no bread crumbs with 1/2 beef 1/2 pork.
Variation – gluten free bread crumbs sub for regular bread crumbs
Recipe:
1 lb ground beef
1 lb ground pork
1 beaten egg
3 tbsp Worcestershire sauce
1 3/4 tsp salt
Freshly ground pepper
2 tbsp whole milk
1/4 cup bread crumbs
2-3 cloves garlic
Freshly chopped basil
Mushroom topping:
1 tbsp avocado oil
1 package of mushrooms (I use white or cremini) sliced thinly
3 tbsp Worcestershire sauce
1/2 sweet vidalia onion finely chopped
2 cloves garlic minced
Salt & pepper to taste
Method for burger:
Mix all your ingredients very loosely and don’t over mix or your burger will be tougher. Form whatever size patty you prefer. Cook in a cast iron pan on the stove or on bbq until no longer pink inside. These freeze really well! I always make extra and I ensure I use wax paper between the patties so it’s easy to pry them apart when frozen.
For mushroom topping:
On medium heat, sauté onions for about 5 mins until translucent. Add in mushrooms, garlic, salt and pepper. Add in Worcestershire sauce. Sauté approx 10-12 mins until all liquid is absorbed into the mixture.
Serve on a half bun or no bun at all for low carb! #grassfedbeef #pasturedpork#cleanburger #burgerrecipe#sandyknutrition #summerrecipes#bbqlovers #holistichealth #organic#holisticnutrition #holisticnutritionist#cookathome #lifeafter40 #lowcarb#glutenfree #grainfree
