- Hamburger Buns & Cranberry-Herb Bacon Avocado Burgers -

   

   Let me just start by telling you that I really, really, really like cheeseburgers and all of the various ways they can be eaten. And I can barely express how excited I was about having a bun for burgers again! Something that's typically lost when switching to this lifestyle is that there's no bread so you can't hold a sandwich or burger as you generally would have. One day I was bummed to have to use a fork and knife to eat a burger and thus was determined to create an adequate hamburger bun. Now, I'm not going to make these every time I eat a burger or want a sandwich, but it's so fun to have a recipe for buns when I feel like whipping some up.

These burgers taste so gourmet and are pretty easy to make. Yes, it will be more time consuming than the usual burger nights since you'll be making your own buns, but it's so worth the extra time. And you might be wondering why one would put cranberries in a burger? Because it's delicious. That's why. Well, and because I happened to have cranberries and wondered what they'd taste like with beef. Thus this wonderful concoction was born.

I will note that the buns won't be as flavorless and spongy as conventional burger buns. But that's part of the charm and character of using almond flour. I think, too, that these buns would make a great sub for english muffins in a breakfast sandwich or as the base for an open-faced turkey&pesto sandwich. They can be so versatile. I also recommend using them the same day you bake them. They will keep for a day or so, but after that'll get softer so they won't be as functional as a bun [still taste great, though].

Ok, onward to the recipes!

Hamburger Buns

• 1 c blanched almond flour

• ¼ tbsp coconut flour

• 1 tsp baking powder

• ½ tsp baking soda

• ⅓ tsp salt

• ¼ tsp garlic powder

• ¼ tsp pepper

• ⅔  tsp xanthan gum

• 2 eggs

• 2 tbsp butter, softened

• ½ tbsp almond oil

• ¼ c unsweetened plain almond milk [or heavy cream]

• ½ tsp apple cider vinegar

• 1 tbsp sesame seeds, for topping- optional

- Preheat oven to 325º

- Line baking sheet with parchment.

- In small  bowl add dry ingredients and whisk to combine.

- In medium bowl beat remaining ingredients together.

- Add dry in two batches and beat until just incorporated.

- Let dough sit for a few minutes.

- Drop mounds of dough by the ¼ cup two inches apart onto parchment lined baking sheet. Smooth into about a 4” circle [or smaller if you’re making sliders].

- Bake for 17-20 minutes or until springy to touch. [Top with sesame seeds towards the end of baking.]

- Let cool completely before serving.

*Make 3 servings [6 pieces], Sorry I know that's an odd number, but it's just how the recipe worked out.

Cranberry-Herb Bacon Avocado Burgers

*Have bacon pre-cooked crispy.
*Set out sliced avocado, lettuce, onions, cheese, and tomato [or any other toppings you’d want].

• 1 lb. grass-fed ground beef

• ½ c. almond flour

• ⅓ c. fresh cranberries, finely chopped [food processor is good for this with 1 tbsp zsweet]

• ½ tsp rosemary

• ½ tsp thyme

• dash garlic powder

• 1 tsp salt

• ½ tsp fresh ground black pepper

• 1 tbsp bacon fat [or other oil], for cooking

- In a medium bowl combine all ingredients except bacon fat.

- Shape into 4 patties.

- Place in fridge for 5 minutes.

- Heat skillet, add bacon fat.

- Cook patties to desired doneness.

*Serve on almond flour buns with desired toppings.

**ENJOY! And come back and leave a comment- I want to know your thoughts on this.**

- Mexican Meatloaf with Jalapeño Lime Cream Sauce -

Tonight was one of those nights where I just stared into my fridge trying to decided what to make for dinner- which would also be my main meal for the next couple days. I really wanted to make something simple, but something I've not made before... something simple with ground beef. Simple for me would be meatloaf. And it's flavorful & healthy. But I didn't want traditional meatloaf. I wanted something with character. With spice. I though for a second about how I could change it up and, A-ha! Mexican spice meatloaf. As I was getting the ingredients out of the fridge for that, I saw a carton of jalapeños I needed to use. Immediately I remembered the jalalpeño mushroom cream sauce I came up with a couple months ago that topped a quesadilla I had made. Though this time I didn't want a mushroom sauce so I decided to omit the mushrooms and add lime juice instead. 

Satisfied with my plan for dinner I got to making the meatloaf and while it was in the oven I made another test batch of brownies. :) I think this is my 5th test batch in a week to figure out how to make a delish grain-free, sugar-free brownie without following someone else's recipe. It's more challenging than I anticipated. Good thing I like challenges!

Anyway, back to the meatloaf- when it was done cooking, I poured some of the drippings into a skillet and made the jalapeño lime cream sauce. While that was simmering I cut a green bell pepper and half an avocado, plated them with the meatloaf slices and then topped it with the lovely sauce.

I was really excited to try this and didn't want to take the time to take pictures, but I shot one with my phone just in case this meal was blog-worthy. This photo below was, like, 30 seconds before I ate the meal all up. It was SO good. I could eat this everyday!

The meatloaf itself was tender, moist, rich, and filling- but not heavy. And the sauce complimented it wonderfully: a subtly flavored sauce that blended well with the spices in the meatloaf. The avocado added more richness and creaminess while the green peppers added a nice fresh crunch. What a tasty and simple to prepare meal. This will now be a staple meal for me. As it is full of super healthy fats and protein, while being low in carbs and is grain-free. I hope you enjoy it, too.

Mexican Meatloaf

• 1 ½ lbs grass-fed ground beef
• 2 organic eggs, beaten
• ¾ c blanched almond flour
• ½ onion, finely chopped• ½ green bell pepper, finely chopped
• 1 small tomato, chopped
• 1 ½ tsp cumin
• 1 tsp chili powder
• ⅛ tsp cayenne [or more to taste]
• ½ tsp oregano
• 1 tsp real salt
• ½ tsp black pepper

- Preheat oven to 360º
- Mix all ingredients well.
- Place in loaf pan and bake for 40 mins.
- Let cool in pan at least 10 minutes.
- Slice and serve with jalapeno lime cream sauce.

Jalapeño Lime Cream Sauce

• 1 c water
• ½ c organic heavy cream
• 3 tbsp plain organic yogurt Or organic sour cream
• 3 jalapenos, seeded and chopped [save seeds from 1 pepper]
• juice from half a large lime or a whole small one

- Add everything into a pan and simmer for about 10-15 minutes stirring frequently.
- When sauce thickens and jalapeño pieces soften, it’s ready.
- Serve over Mexican Meatloaf  or any other dish you’d like and enjoy! :)

*As always, If you try this [or any!] recipe, please come back here and let me know. I'd love to hear how you liked it or any changes you made. :)