Image: Brittany via Eating Bird Food

Ingredients:


Burger Patties

  • butter or ghee
  • ½ brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 egg
  • 1 small handful of flat-leaf (Italian) parsley, finely chopped
  • 500 g (1lb 2 oz) beef mince
  • 2 bacon rashers
  • 1 teaspoon tomato paste
  • ¾ teaspoon pink Himalayan salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • ½ teaspoon chilli powder

Further Ingredients

  • ½ zucchini (courgette), sliced lengthways
  • 1 small eggplant (aubergine), sliced into rounds coconut oil, for brushing
  • 4 iceberg lettuce leaves, well washed, to serve
  • mustard mayonnaise, to serve
  • sauerkraut, to serve

Directions

  1. Melt the butter in a frying pan over a medium heat.
  2. Add the onion and garlic and cook until brown, then set aside to cool.
  3. In a food processor, combine all the other patty ingredients with the cooled onion and garlic and pulse until well combined.
  4. Using your hands, divide the mixture into four equal portions and mould into balls.
  5. In the same frying pan, melt some more butter over a medium heat.
  6. Place the meat in the pan, flatten with a spatula to make flat patties, and cook on both sides for 5 minutes or until golden brown and cooked through.
  7. Rest them on a chopping board covered with foil once cooked.
  8. While the patties are cooking, brush the zucchini and eggplant with coconut oil and season with pepper.
  9. On a grill pan over a medium to high heat, fgrill the vegetables on both sides then set aside.
  10. To build the burgers, place each patty on a lettuce leaf, adding slices of eggplant and zucchini and top with mustard mayonnaise and sauerkraut.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.