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That wonderful time of year is fast approaching!Barbeque season!I hope you are not planning on buying hamburgers from a box…that would just be sad. Some manufactured hamburgers contain fillers like bread crumbs.It is so easy to make homemade hamburgers I want to encourage everyone to try.Then to make it even easier, use a mandolin to slice all of your toppings.My mandolin cost about $20 and it is my favourite kitchen gadget.
Homemade Hamburger Recipe
·A large pack of fresh hamburger meat (lean, medium, etc)
·2 tbsp of coconut flour (optional – I use the flour to bind it since I like making my hamburgers very thin)
·Your choice of spices & any additional flavours like: chopped onions, chopped jalapeño peppers, Frank’s Red Hot sauce, blue cheese stuffing etc
1.Before you start, setup your workstation.Cut up about 20 squares of parchment/wax paper.Create a large work space using a cutting board or parchment/wax paper.Line a cookie sheet with parchment/wax paper (to put the hamburger patties on in the freezer)
2.In a large mixing bowl put eggs, meat, salt & pepper, (additional spices) and coconut flour.
3.Dig in there with your hands!Mix it all together.
4.Take large balls of meat and put on parchment/wax paper.*The larger the ball, the larger the hamburger.
5.Put the ball between two small squares of parchment/wax paper and press till desired thickness.
6.If you desire a square hamburger, like me, using your fingers create straight edges along the hamburger patties.
7.Using your fingers press into the hamburger to create a dimple.This will make the hamburger stay flatter when barbequing.
8.Put parchment/wax paper between the hamburger patties.Place it on the baking sheet.
9.When you are finished making all of your hamburgers, place them in the freezer.
10. When the meat is frozen transfer to a bag or container.Continue storing in the freezer until you want to eat some hamburgers!
11. Dinner is calling you!
*Makes about 20 medium sized hamburgers
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.