Over the years I’ve tried a hundred different ways to make hamburgers. Some failed (like this morning’s first batch), some were passably edible, some were really good and some were quite delicious. This burger belongs in the latter category.
And, it’s pretty simple to make (I always say that but really it is). And I know this is going to sound and look weird. But then so do a lot of things until you try them.
2 lbs Ground Beef
5 eggs (1 beaten, set the others to the side)
1 head of lettuce
2 Tablespoons of minced garlic
3/4 cup of finely chopped mushrooms
salt and pepper to taste
seasonings to taste
Note: I used the mushrooms in place of breadcrumbs which I traditionally used. Obviously, I was trying for a new option to keep everything primal. Mushrooms fit the bill. And fit it well.
First lay out the ground beef and form a bowl in the center.
Add the beaten egg, the mushrooms, and any seasonings you wish to add into the bowl and then combine with the meat. Keep kneading until all the ingredients are thoroughly mixed together. Form your hamburger patties however you like. I usually make larger 1 1/2-2″ ones to compensate for the meat shrinking on the grill. Make them too small and you’ll end up with meatballs instead of burgers (error number two I made with the first batch)
Cook about five minutes per side. If you want that crosshatch pattern on your meat take it about halfway through and turn it about 90 degrees.
Once done, place on a plate with a paper towel to rest.
Use the remaining four eggs (one for each burger) and either fry them or cook them over easy. I had NEVER made an over easy egg in my life until today. Not perfect but enough to impress me. Place the finished egg on the burger and the put the burger on a bed of lettuce which also doubles as the ‘bun’.
My new blog Paleo Photography will be available soon.