Hamburgers are one of our favorite go-to meals. We often serve them with bacon, or in a lettuce wrap. Occasionally we are challenged to go well outside our standard definition of a hamburger (thanks to our pal, Russ, for example) and have yet to have a negative experience.
This recipe was partially to pay homage to some ground beef we picked up from a local farmer we’ve gotten to know over the past year or so, nearby my parents house in Virginia. We’ve enjoyed eggs, chicken, and turkey from our friends at Moving Meadows, and were excited for them (and us) when they expanded their offerings to beef. The ground beef was especially tasty, and we will be heading out toward them again soon to restock. We hope you’ll check them out if you are local, as they really are nice people with a quality product.
Oh, and I’d be remiss if I didn’t get a little excited here and ask for your help: we’ve been entered into Paleo Magazine‘s best of 2013 competition for our Bacon Jalapeño Bread! This is a first for us, and we really hope you’ll vote as well as spread the word. We’re up against a lot of talent (and many friends), but we hope to have a good showing. Thanks in advance. But anyway, on with the recipe.
Heat 2 Tbsp of ghee over medium heat in your favorite skillet, and sauté in onion until translucent. Add in garlic for final 60 seconds. Transfer into bowl to cool for 10 minutes.
Add to the cooled onions and garlic: meat, egg, thyme, salt, pepper, and 1 Tbsp ghee. Mix thoroughly.
Form into 4 patties; dredge in coconut flour, and lightly brush off excess coating.
Reheat skillet with 2 Tbsp of ghee. Cook patties in skillet 2-3 minutes per side.
Cover and set aside for 3-5 minutes prior to serving.