Of course, burgers are not season-discriminatory – you can get your burger fix at any time of the year. But there is something about scarfing down a juicy burger in winter to quell those hunger pangs. I promise that you will not miss the bun if you put together your fave ingredients in an almighty stack and then serve with homemade tomato ketchup.
Here are the ingredients I used:
1kg Lamb mince
1 large egg
1 small white onion or spring onions
2 tbsp chopped rosemary
(this is enough to easily feed 5 or 6 people or can be used for plenty of leftovers for easy lunches)
Filling for each burger:
Free range bacon
1 large egg
Sliced unsweetened canned beetroot
Mixed green leaves
Large mushroom, peeled and stalks removed
Now, I’m far too lazy tonight to go into any detail about how to cook the burgers because they’re so easy…I’m just going to whet your appetite with a picture jumping out at you from the screen
For the paleo-purists, I do eat potatoes occasionally. I actually used to have a god-awful intolerance to them (so bad that I felt like I’d been hit by a truck which lasted three days) but now that my leaky gut seems to be a lot better, that food intolerance is history!