If you don’t like meaty goodness, you need to stop reading right now! Otherwise, I hope you enjoy this new recipe I’m posting today.
After I had Violet I ended up developing an anaphylactic allergy to nuts and beans – True Story! Yes, I know my life sucks without PB, lentils and chickpeas; they were staples in my old diet. After figuring out I had the allergy I soon learned a lot of processed or frozen foods contained soy (you’d be surprised just how many). So I started making my own burgers and freezing them in large batches.
The great thing about making your own burgers is you can completely tailor them to your own tastes. When I first started experimenting with recipes I didn’t use egg or breadcrumbs, but since I use lean beef to make them I found they were key ingredients to keeping the burgers moist. Don’t worry, they’re still pretty meaty. I’ve also used this recipe with ground turkey and ground chicken. Not a fan of working with ground chicken, you know what I’m talking about if you’ve cooked with it (it’s actually kinda gross), but I love ground turkey!
Homemade burgers are one of my favourite summer foods. I love to top mine off with avocado, tomato and red onion.