My husband requested grilled burgers for the 4th of July so that’s what we did. I aim to please. 🙂 He, of course, had his on ciabatta buns with the classic toppings of lettuce, tomato and pickles. I was originally planning on using one of my low-carb sandwich buns, but decided to eat mine bunless instead, as shown above with a nice, sweet microwaved baked turnip drenched in butter on the side. Although two patties made for a prettier picture, the days of my being able to eat 2 burger patties are long gone. I was only able to eat one of the patties shown. This is yet another delicious use of my newly-discovered Sofrito recipe! I confess I haven’t put this sauce on anything I haven’t liked it on! LOVE this stuff! This burger recipe is certainly suitable for all phases of Atkins, Primal Blueprint and Paleo as well. I hope you enjoy these as much as we did.
2 lb. 90% ground beef, preferably grass-fed
8 tsp. bacon grease (omit if using 70% beef; only 4 tsp. if using 80% beef)
8 T. Sofrito: https://buttoni.wordpress.com/2013/05/21/sofrito/
2 ripe avocados
DIRECTIONS: Prepare your charcoal fire. While the fire is getting ready, make the Sofrito in a food processor or blender according to that recipe’s directions. Using a fork or your hands, blend the bacon grease uniformly into the meat. Form into eight 4-oz. patties. When fire is hot, grill meat patties until done to your liking. Plate the meat, slicing 1/4 avocado onto each patty. Spoon 1 T. sofrito on top of each meat patty either as shown above, or if using buns, you might prefer to spread the sofrito evenly on the meat first and then top with the slices of avocado. Serve with your favorite sides or on low-carb sandwich buns with a slice of tomato and/or whatever extra toppings you like.
NUTRITIONAL INFO: Makes 8 servings, each contains:
29.4 g fat
4.58 g carbs, 3.14 g fiber, 1.44 g NET CARBS
21 g protein
96 mg sodium
250 mg potassium
13% RDA Vitamin C, 9% copper, 30% iron, <10% all other macronutrients