Meaty Guacmuffins Recipe

Ingredients

• 2 tablespoons (30 g/1.1 oz) ghee or lard
• 2 cloves garlic, crushed
• 1 small (70 g/2.5 oz) white onion, diced
• 2½ cups (300 g/10.6 oz) Cauli-Rice
• 1.1 pound (500 g/17.6 oz) beef, ground
• 2 large eggs
• 2 teaspoons paprika
• 1 teaspoon Dijon Mustard
• ½ teaspoon salt

• 1½ medium (300 g/10.6 oz) avocados
• 1 small (70 g/2.5 oz) white onion, finely chopped
• 2 tablespoons (30 ml/1 fl oz) freshly squeezed lime juice
• 1 cup (150 g/5.3 oz) cherry tomatoes, coarsely chopped
• 2 tablespoons (2 g/0.07 oz) chopped cilantro
• 1 small hot chile pepper, chopped
• 2 cloves garlic
• Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F (175°C, or gas mark 4).
2. Heat the ghee in a large pan and add the crushed garlic and finely diced onion. Cook for 3 to 5 minutes and then add the Cauli-Rice. Cook for about 10 minutes, stirring frequently. Season with salt and set aside.
3. In a bowl, mix the ground beef, eggs, paprika, mustard, and Cauli-Rice mixture. Season with salt to taste and mix until well combined. Divide the meat mixture evenly between the cups of a muffin pan, place in the oven, and bake for 20 to 25 minutes until lightly browned and crispy on top. Remove from the oven and let cool.
4. Meanwhile, prepare the guacamole “frosting.” Halve and peel the avocados, remove the stones, and put half of the avocado into a bowl. Mash it well with a fork. Add the finely chopped onion, lime juice, coarsely-chopped tomatoes, cilantro, chile pepper, and crushed garlic.
5. Dice the rest of the avocado and mix it into the salad, but do not mash it. Season with salt and black pepper to taste. Top each of the meat muffins with the guacamole and serve.