When I started the autoimmune protocol I was overwhelmed. I no longer had “go to” recipes. These AIP/Paleo burger patties have become a “go to” recipe for me. You know what I’m talking about, a “go to” recipe is one that you whip up without even thinking about it. It is amazing how much time you can save when you don’t have to keep referring back to a recipe.
Burger patties for breakfast
I also had a difficult time adjusting to breakfast on the autoimmune protocol since bacon, even cured without sugar, causes me gastrointestinal pain. These patties are a lifesaver .. I take one out of the freezer, microwave for 90 seconds and pair with vegetable leftovers from the night before. Voila … breakfast!
Don’t be put off by the list of ingredients. Essentially this is four pounds of meat, spices, onion and garlic .. that’s it. Oh … and my homemade cassava flour.
Halve or quarter the recipe:
This recipe is also easy to halve or quarter if you can’t face mixing four pounds of ground meat. I know, that part is a bit of a chore but so worth it when you have all those patties in the freezer.
Dressing the burger in a portobello “bun”
See the recipes for the sauces that I used to “dress” this burger: Hauskraut slaw which tastes a bit like a relish; Golden Turmeric sauce which doesn’t taste like mustard but is oh, so delicious and Nightshade free cherry BBQ sauce which gives a smoky flavor.
I like to have these sauces on hand: see how to freeze these sauces in mini silicone molds.
If you want something that looks like an actual burger in a bun, take two portobello mushrooms, remove the stems and grill for 5-7 minutes on each side, then dress your burger with AIP sauces, lettuce, maybe avocado and some red onion sliced very thin … yum!
Food to Heal Ourselves
AIP burger patties made with organ, wild and grass fed meats are nutrient dense. This recipe makes sixteen to twenty burgers which are great to have in the freezer as a quick meal anytime, including breakfast.
30 minPrep Time
15 minCook Time
45 minTotal Time
1 pound ground beef (grass fed if possible)
1 pound ground heart
1 pound ground elk
1 pound ground bison
1 teaspoon dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
1 large onion, minced
2 cloves garlic, minced
1/4 cup cassava flour (optional)
Grind rosemary, oregano, basil and parsley in a spice grinder and then, in a small bowl, combine with the rest of the spices, salt and cassava (yuca) flour.
Mince onion and garlic.
In a large bowl layer one pound of meat with 1/4 of the spice mixture and 1/4 of the onion/garlic mixture ... repeat until all ingredients are used.
Mix meat, spices, onion/garlic mixtures until combined.
Measure out 1/2 cup of meat mixture at a time onto parchment paper and form into a pattie. Repeat until all the mixture has been formed into patties.
BBQ on medium high for about 6-8 minutes each side, depending on how well done you like them.
This recipe should make 16-20 patties.
1.Grind rosemary, oregano, basil and parsley in a spice grinder or dedicated coffee grinder.
2.Use any combination of meats or one single meat but note that incorporating organ meats into your diet increases nutrient density.
3.Use fresh herbs if they are not too expensive (you will need approximately three times as much fresh herbs as dried herbs).
4.Make your own cassava flour to really save money.
5.Freeze patties with wax or parchment paper which prevents the burgers from sticking together. If you take the burgers out of the freezer and they are all frozen together you really will say DANG!
6.Grind beef heart in a food processor or, better yet, a meat grinder.
Do you have a batch cooking recipe that you would like to share? If you do, I would love to hear about it so leave a comment or email me.