prep time: 5 minutes
•
cook time: 20 minutes (not including time to make the English muffins and hollandaise)
•
yield: 4 burgers (1 per serving)
prep time: 5 minutes
•
cook time: 20 minutes (not including time to make the English muffins and hollandaise)
•
yield: 4 burgers (1 per serving)
One of the greatest tips for making juicy burgers is dead simple: salt only the outsides of the burgers. Salt removes water from the meat and dissolves some of the meat protein, which causes the insoluble proteins to bind together. This is great for making sausage (when you want a bit of a springy texture) but not for creating tender, juicy burgers. Another tip: handle the meat as little as possible.
1 tablespoon Paleo fat, for frying
1 pound 80% lean ground beef
2½ teaspoons fine sea salt
1½ teaspoons fresh ground black pepper
2 cups spinach or other greens of choice
4 large eggs
4 Keto English Muffins ( see here ), split, for serving
1 tomato, cut into ¼-inch-thick slices, for serving
½ cup Easy Basil Hollandaise ( see here ), for serving
Fresh basil leaves, for garnish
1. Heat the Paleo fat in a cast-iron skillet over medium-high heat.
2. Using your hands, form the meat into 4 patties. Season the outsides with the salt and pepper. Fry the burgers in the pan on both sides until they reach your desired doneness (see the chart below).
3. Remove the burgers from the pan, leaving the fat in the pan. Add the spinach, season with salt and pepper, and sauté over medium heat until the leaves are softened, about 2 minutes.
4. Poach the eggs ( see here ).
5. Serve each burger on an English muffin, fried in the leftover fat if desired. Top with a slice of tomato, one-quarter of the wilted spinach, a poached egg, and some basil hollandaise. Garnish with fresh basil. These burgers are best served fresh.
