One of the greatest tips for making juicy burgers is dead simple: salt only the outsides of the burgers. Salt removes water from the meat and dissolves some of the meat protein, which causes the insoluble proteins to bind together. This is great for making sausage (when you want a bit of a springy texture) but not for creating tender, juicy burgers. Another tip: handle the meat as little as possible.
Ingredients
- 1 tablespoon Paleo fat, for frying
- 1 pound 80% lean ground beef
- 2½ teaspoons fine sea salt
- 1½ teaspoons fresh ground black pepper
- 2 cups spinach or other greens of choice
- 4 large eggs
- 4 Keto English Muffins, split, for serving
- 1 tomato, cut into ¼-inch-thick slices, for serving
- ½ cup Easy Basil Hollandaise, for serving
- Fresh basil leaves, for garnish
How to Make It
- Heat the Paleo fat in a cast-iron skillet over medium-high heat.
- Using your hands, form the meat into 4 patties. Season the outsides with the salt and pepper. Fry the burgers in the pan on both sides until they reach your desired doneness.
- Remove the burgers from the pan, leaving the fat in the pan. Add the spinach, season with salt and pepper, and sauté over medium heat until the leaves are softened, about 2 minutes.
- Poach the eggs.
- Serve each burger on an English muffin, fried in the leftover fat if desired. Top with a slice of tomato, one-quarter of the wilted spinach, a poached egg, and some basil hollandaise. Garnish with fresh basil. These burgers are best served fresh.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 640 kcal Calories from Fat: 468 kcal |
|
% Daily Value*
|
| Total Fat 52 g 149% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 3 g 8% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |