Barbecues, burgers and beer!

July 9, 2017

Had you with the beer in the title didn't I? but sorry I think I have covered the drinking of alcohol enough over the last few posts although I know that barbecues are generally a place where it comes all to easy.

 

However it is the summer and if you haven't fired up the barbe yet its time to do it! The weather won't last forever so get outside and cook on the flames. The barbe can be a easy way to entertain friends and still keep to your Primal diet regime. Its even pretty easy when you get invited to one yourself, there is an abundance of meat and usually a good salad laid on, just avoid the bread rolls and your set.

 

However the quality of the meat that may be put on might not be to your usual standard, shop bought frozen burgers, cheap sausage are never the best choice, but beggars cant be choosers when you are being fed by someone. But if you are doing the food its a great way to keep to your standards and hopefully transition your friends  to thinking the same way. That's why I thought I would share one of my favorite recipes with you today:

 

Liver and bacon burgers! The taste great, and are packed full of nutrients unlike many of the shop bought versions. Now if your not a fan of organ meats its a great way to get this super food in without really noticing, it does add a richness but it is not strong. You can make these with just the beef and they are still great but just not as nutrient dense.

 

Ingredients:

 

500g of mince beef

150g of lambs liver minced or cut into small chunks

2 x slices of un-smoked bacon cut into small pieces

1 x onion diced

1 x egg

2 x teaspoons paprika

Salt and pepper

Cooking oil - Lard, ghee or butter

 

 

Method

 

1 - Gently fry the onion in oil of choice until softened 

 

 

2 - While the onions are cooking combine all the other ingredients in a large bowl and stir well.

 

 

3 - Let the onions cool slightly before adding to the mix and stir again until mixed in well.

 

 

4 - If you have a burger press use it to shape your burgers, if not hands are just as good. Take a hand-full of the mix and roll into a ball, place on a tray lined with baking paper and press down to form a burger shape ( Doesn't have to be pretty) you should get 6 large burgers or 8 to 10 smaller ones from this mix.

 

 

5 - It is worth putting in the fridge for a few hours to let the burgers firm up but not essential. Although we are talking about barbecues you can also fry or grill these, make sure they are fully cooked through with whatever cooking method you use.

 

6 - Serve open topped with salad a good dressing. Or top with butternut squash rounds instead of a bun, wrap up in a large lettuce leaf or my favorite is to use two portabelo mushrooms top and bottom as a healthy bun.

 

 Or like me you can just serve on a plate with some cheese (Dairy tolerant) and some fried onions, mushrooms and courgettes, enjoy!

 

Keep it primal

 

Dean

 

 

 

 

 

 

 

 

 

 

 

 

 

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