1 1/2 lbs. ground beef
2 cloves garlic, minced
1 egg, beaten
1/4 cup almond meal, flour or breadcrumbs
1 tbsp coconut aminos or Worcestershire (optional)
Salt and pepper
2 cloves garlic, minced
1 egg, beaten
1/4 cup almond meal, flour or breadcrumbs
1 tbsp coconut aminos or Worcestershire (optional)
Salt and pepper
Oil
2 onions, diced
8-12 oz. mushrooms, diced
1 tbsp tomato paste
2 cups chicken broth
1 cup water
2 tbsp starch: arrowroot, corn or potato (optional)
Salt and pepper
2 onions, diced
8-12 oz. mushrooms, diced
1 tbsp tomato paste
2 cups chicken broth
1 cup water
2 tbsp starch: arrowroot, corn or potato (optional)
Salt and pepper
In a bowl, combine beef, egg, garlic, almond meal, coconut aminos and salt and pepper to taste. Form 6 burger patties. Heat cast iron skillet over medium and cook the burgers 3-4 minutes on each side to sear. Set burgers aside (they will not be fully cooked at this point).
In the same skillet, add some more oil and saute onions and mushrooms until tender. Add in the tomato paste, broth and water and continue to simmer until sauce thickens. Season with salt and pepper to taste. Can add starch to help it thicken faster. Add the burgers into the sauce and continue to cook another 10 minutes, or until burgers are cooked through. Serve warm over mashed potatoes or rice.
