Let’s get some beef all up in here. Now keeping things gluten-free, I would like my burger served on a lettuce leaf, while you can go ahead and eat yours on a bun. Let’s begin.
- 1lb Regular or Lean Ground Beef
- Worshistershire Sauce
- Soy Sauce
- Roasted Garlic
- Small Onion
- Two Egg Yolks
Heat up a cast iron pan with bacon fat or olive oil.
Into the food processor: garlic and onion. Then in a big bowl, mix together ground beef, five shakes worstershire sauce, a half capful of soy sauce, garlic/onion mix, and two egg yolks. Use your hands to mix it all up.
Roll meat into tennis-ball size rounds and flatten out into patty shapes. Burgers will puff up in the middle when they cook so squish the middle down.
Place burgers into pan. Turn once blood is visible at the top of the patty. These will take longer than you expect. Use a meat thermometer – done is 160F.