Today, my son wanted cheeseburgers for lunch but I didn’t have any buns and I didn’t feel like buying them.
I baked sweet bread just yesterday and, although I know how, I really didn’t feel like baking buns today. I like baking but baking two days in a row is a bit much.
I said to myself, well I have flour why not just coat the burgers and fry them. So that’s what I did.
The best thing is that despite these burgers being coated, they actually have less carbs than they would have with buns instead.
Step one is to get a pound of quality grass-fed ground beef. I like to season it with adobo seasoning and chili powder but you can use any seasoning you like. I then add a cup of shredded cheese. This time I used Whole Foods 365 organic Mexican blend.
After I get the meat, seasoning, and cheese all mixed together, I make 1/4 pound patties.
Each patty is then coated with a layer of flour. Afterwards, they are dipped in an egg bath. One egg is enough. Lastly, the patties are rolled around again in flour until a nice thick coating forms.
Now all you have to do is fry them up in whatever oil you prefer for about 5 minutes, 2.5 minutes on each side. This will give you nice medium-cooked patties.
I like frying foods in avocado, peanut, or coconut oils because they all hold up well over high heat. This time, I used avocado oil. Avocado is my favorite because it’s the best for heart health and is flavor neutral.
To complete the meal, I whipped up a handful of steak fries and lightly steamed some frozen chopped spinach. Both from Whole Food’s 365 organic line.
To seal the deal, my son topped his burger with Sir. Kensington’s Chipotle Mayo. It was a little bit of work but now I have a very happy kid who enjoyed a filling and delicious meal.
- 1 pound grass-fed organic ground beef
- 1 cup shredded cheese
- Seasoning to taste (sorry didn’t measure)
- 1 egg
- 1 cup organic whole wheat pastry flour