These patties are easy to make, delicious and freeze well so make extra for those days when you don’t quite have the time to prepare a healthy meal or snack.
1 lb ground grass-fed beef
1 lb ground grass-fed lamb
2-3 cloves of fresh garlic, minced (add more or less according to your taste)
herbs of your choice (from the garden or dried from Mountain Rose Herbs)
1-2 tsp sea salt (himalayan pink is nice)
Mince the garlic, add herbs (fresh basil, parsley, a bit of thyme and a splash of dill from the garden are nice) and mix together. Add the grass-fed ground beef and lamb and thoroughly mix until the meat is infused with the garlic and herbs. If you have time let the mixture rest in the fridge overnight or for several hours as the herbal flavor will thoroughly permeate the meat. If your short on time not to worry these lamburger patties are very flavorful even without the resting period. Form patties to size and thickness you like, being sure to make a small indentation in the center to keep the patty from curling when you cook it. I personally do not use a grill (if someone tries these on a grill I would love your feedback on the details how you did them as well as how they came out) but fry these on the stove top on medium heat cooking for approximately 4-6 minutes per side. Let rest for 5 minutes after cooking and serve. If you have leftovers wrap each patty in parchment paper and place in a freezer bag and freeze. Reheat frozen patties in a corning ware dish with a tablespoon or so of filtered water for approximately 5 minutes.
Serve with slice of red onion, Eden organic brown mustard and lots of homemade sauerkraut…yum! I don’t think you’ll miss the bun at all….
Nutrient density boost…add up to 1/3 lb of beef or lamb liver grated (keep partially frozen to make this easier) to mixture before forming patties…my family hasn’t caught me yet 😉
