BACON HAMBURGERS
Here’s a novel way to add
bacon to your hamburgers. Normally we put the bacon on top...now it's simply mixed in with the meat. Using lean
meat, it adds a bit of healthy fat and moisture, to make for lovely juicy hamburgers! More delicious than usual. Hamburgers have got to be a staple in American and Canadian lives. I wonder if that is the case in the rest of the world. I suspect it is, especially where hamburger franchises from America have made it into other countries. We know homemade hamburgers and low-carb buns are so much better for our families though.
Find my lovely gluten-free Hamburger Buns over here.
For other great Low-Carb, Gluten-Free recipes by the team & me:
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
3 lbs lean ground beef
(1.4 kg)
3 eggs
2 tsp Montreal® Steak
spice (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
7 slices bacon, cut
into tiny pieces
Bacon fat for frying,
OR olive oil
In large bowl, place ground
beef. In medium bowl, beat eggs with a
fork. Add Gluten-Free Bake Mix 2, Montreal®
Steak spice, salt and black pepper. Whisk with fork. Work egg mixture into the ground beef with
clean hands.
In large nonstick frying pan,
cook bacon until it is slightly undercooked.
Add to the ground beef and work it in as well.
Using an ice cream scoop,
scoop level amounts of ground beef mixture and form into thin patties with your
hands.
Heat some bacon fat, OR olive
oil in frying pan over medium heat. Add
about 4 to five patties at a time and cook about 7 to 10 minutes on each side,
or until no longer pink in the center.
Reduce the heat as necessary to prevent burning the burgers.
Yield: 32 hamburgers
1
hamburger
111.1
calories
9.9
g protein
7.5
g fat
0.3
g net carbs