Grilled Grass-Fed Sriracha Burgers
Man, I was in hamburger heaven last night. Finally have a sturdy, unobtrusive, soft, neutral-tasting LC hamburger bun, enhanced by an incredibly good seasoning for grilled burgers. So easy yet sooooo good. :yummy:
I have to say these burgers go down in the annals of our 45 years or grilling burgers as the absolutely BEST burger I have ever EVER tasted, anywhere. The grass-fed beef give them a vibrant, rich beefy flavor. Then the marinade mixture I blended into the meat took them to sheer hamburger Nirvana. To put that comment into perspective, I do not put condiments on my burgers: I only use lettuce and tomato on them, so the flavor of the meat REALLY comes through on my burgers. My husband, who puts EVERYTHING on a burger, said he couldn’t taste the marinate so much, only the smoke taste. Mustard can be a powerful thing (why I don’t like it). So hubby left the mustard off his second burger and then he agreed with me…….he then, too, said the taste of the meat was incredible. You can serve your burgers on your favorite low-carb buns. I served mine on my newest Gluten-Free Grain-Free Hamburger Buns. They are neutral-tasting like high-carb white bread buns, soft, moist, yet sturdy enough to hold up to the juiciness of the meat and tomato. These burger patties are suitable for all phases of Atkins, Keto, Primal and Paleo lifestyles, provided you eat them on a plan-suitable bun.
1 lb. grass-fed ground beef or ground lamb if your prefer (mine is 90% lean)
3 T. butter or ghee, melted
2 tsp. Sriracha hot chili sauce (or 1 tsp. Sambal Oelek sauce)
3/4 tsp. your favorite spice blend (I used homemade Montreal Steak Seasoning)
¼ tsp. onion powder
¼ tsp. garlic powder
DIRECTIONS: Melt the butter in a saucepan and stir in the remaining ingredients. Pour over the ground beef or lamb in a medium mixing bowl. Mix well with a fork, cover. Marinate int eh refrigerator for 4 hours. When ready to cook the burgers, prepare a hot charcoal fire and grill the burgers as usual (about 7 minutes on a side for medium). The butter in the meat will make them flare up, so don’t walk away to fix that adult beverage while these babies cook. :) Serve on your favorite low-carb buns along with your favorite condiments and side dishes.
NUTRITIONAL INFO: Makes four 4-oz. burger patties, each contains (not including your bun):
24.7 g fat
.97 g carbs, .02 g fiber, .95 g NET CARBS
20 g protein
247 mg sodium
5.9 mg potassium
10 % RDA Vitamin A, 27% iron
The buns were a double batch of my Gluten-free Grain-free Sandwich Bun/Focaccia bread batter, made with all Jack cheese (no mozzy) and cooked in mini cake/pie pans so they rose taller. They are pictured here in post #38: http://www.lowcarbfriends.com/bbs/lo...ch-buns-2.html
We :heart: Sriracha but I had never thought of mixing into our burger patties! YUM! :D
When I read Grilled Grass-Fed Sriracha Burgers Peggy, my first thought was that it was some new kind of animal.......... chuckle........... I don't get around much............... Ann
That looks great Peggy!!!
Making my mouth water! We are having portabella mushroom burgers tonight (DH can't eat beef anymore) but I am tempted to somehow "sriracha" them now :)
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