Makes 8 burgers (or 4 serves)
- 500g grass fed beef mince
- ¼ cup of fresh or tinned diced tomatoes or 2 tbsp of tomato paste
- 1 tsp balsamic vinegar
- 1 tsp Italian herbs
- ½ tsp sea salt
- Coconut oil or ghee for cooking with
Combine all ingredients except the oil/ghee in a mixing bowl.
Heat a fry pan over medium high heat with a bit of butter or coconut oil.
While the fry pan is heating up shape the burger mixture into 8 balls. Because these don’t contain flour or egg to bind them the trick to keeping the together is to hold the mixture in one cupped hand and pretty much just clap your hands a couple of times while swapping sides to compress the meat. Sounds strange I know but it’s a trick I learnt at a cooking demo with Simon Bryant and I swear it works.
Flatten them slightly in the frypan with a spatula and cook for 2 – 3 minutes either side or until browned and cooked inside.
Serve with a big salad or on grain free rolls as a burger.
Meatball variation: To make meatballs, follow the above instructions but instead of shaping into 8 balls, shape into 16 or 20. You may want to add ½ to 1 tbsp of coconut flour if the mixture isn’t holding shape. Serve on top of carrot or zucchini noodles with a tomato based ‘pasta’ sauce.