One of Michael’s favorite things that I make for us is burgers. We’ve gone through many variations over the past couple of years, and I think I’ve landed on the best version yet! So I thought I’d share the recipe with you!
This is such an easy meal to make and super easy to adapt to a paleo or AIP diet, so clearly I love it too!
Since I can’t have any grains, nuts or seeds its impossible to find an AIP bread solution, so I have my burgers in a collard green wrap. I don’t mind though – it tastes amazing, it’s low carb and I get my greens in!
Michael usually uses the barely bread burger buns, which are grain free, but we recently discovered these english muffins, which are super low carb and only have like 4 ingredients! He likes them more than the buns!
I also served these with a side of my super crispy sweet potato fries – the recipe is on my instagram, but I will for sure give it a home on the blog really soon!
HAPPY 🍟day! (Yes I waited all week to post this 🙈😂) Today I’m sharing how to make perfectly crispy fries every time! 👇🏽 1 – cut your sweet potato into fries and place them in a bowl of ice water for 1 hour! This will help get rid of the starches and make it crispier! 2 – preheat the oven to 450 3 – strain and rinse the fries and throw the back in the bowl with some coconut oil, pink sea salt, garlic powder, and rosemary (this is what I like, but use any seasonings you prefer!) 4 – on a parchment-lined baking sheet, lines up the fries so that they aren’t touching at all. This is VERY IMPORTANT because if they’re touching or overlapping on each other the fries will steam and not bake and get mushy! 5 – place the baking sheet in the oven for 25 minutes, then toss the fries around and bake for another 15-20 minutes. Enjoy! Happy Friday everyone! 💕
Side note – This recipe calls for 1 pound of beef, which makes 4 burgers. We usually each eat 2 burgers for one meal, so usually I like to prep 2 pounds (8 burgers) so we have extra for the next day. That way I just cook up the patties before the next meal and it’s all done in 10 minutes! If you want to do this, I usually store the patties just on a plate in the fridge in layers of 2 patties – 1 sheet of wax paper – 2 patties – wax paper (if that makes sense!)
Now, on to the recipe!
- 1/2 yellow onion, diced
- 1 large Avocado
- 1/2 tbsp dried cilantro
- a pinch himalayan pink salt
- 1/2 lime, squeezed
- 4 large collard greens (OR)
- 4 gluten free english muffins or burger buns of your choice
Hope you guys make this this weekend and let me know if you do!
– PIN IT –