TSN Burgers

Burgers have become my friend!

The majority of my life I have been hesitant to cook burgers at home. Handling raw meat for one, but also the hassle of BBQ’ing (starting it safely, ensuring we don’t burn down the house, and hoping it’s not raining outside – I know I am crazy). But our family LOVEs a good burger, yet for some reason’s beyond the BBQ I had yet to feel confident on not creating dry hockey puck patties or have them crumble and fall apart through the grill until…

I remembered my dad put in an egg, some spices and a dark sauce. So I used steak spice, worcestershire sauce and a couple eggs. Using a frying pan, we cooked up some darn tasty and juicy patties!

Choosing a soft bun or crisp lettuce leafs, along with ripe tomatoes, avocado, cheese, mayo, mustard, ketchup (or BBQ sauce), and possibly bacon and mushrooms for an added treat, makes for a well rounded burger.

As a side we chose broccoli slaw (we buy the bagged and the kids inhale this salad when we use poppyseed dressing). AND a family favorite is always yam fries. Slice up those babies, rub with coconut oil and sprinkle with sea salt at 375 for 45-60 minutes, tossing them around on the tray part way through, oh man, mmmmm mmmmmm yummy!

Family fun was when Little B made the meat balls and then flattened them on the tray for mom to fry up. Having a good degreasing soap on hand is a helpful hint for the quick hand wash. The kids also enjoy tossing the dressing in the bowl (hint: use a larger than needed bowl to keep the ingredients contained).

Frying up the hand pressed burger patties
Frying up the hand pressed burger patties

We cooked the patties in a frying pan on medium heat with a lid to keep them moist, flipping sides after about 5 – 7 minutes. Be cautious when removing the lids, as steam and grease may escape.

Suggested Ingredients:

  • Ground Beef
  • 2 eggs
  • Steak spice
  • Buns or Leaf lettuce
  • Sauces of your choice (ketchup, mustard, mayo, bbq sauce)
  • Avocado
  • Cheese
  • Lettuce
  • Tomato
  • Yams with coconut oil and sea salt
  • Broccoli slaw with poppyseed dressing