If you follow my Instagram, you know that I’m in the middle of my second Whole30. You also know that I love burgers, so those were my food prep of choice this week, since I’m almost never home at meal times to make fresh food every day. To avoid boredom and because I wanted to keep my creative juices flowing, I decided that each burger I ate this week would be different than the last… and NO lettuce or portobello buns allowed! So here’s what I came up with. If it bothers you that there isn’t a burger for every day of the week on here, a seventh very unique burger recipe is my Zinger Apple Burgers. I’ll list the ingredients unique to each burger below. Those will be in addition to the “all burgers” category I list first. Knock yourself out!
For all burgers, I used:
2 lb ground venison (or grass-fed beef), formed into 6 patties
Piña Colada Burgers
1/2 cup shredded coconut
1. Knead shredded coconut into burger meat. Make sure it is well-distributed. Form into 6 even-sized patties.
2. Heat coconut oil in a pan on the stove. Cook burgers to wellness of your liking.
3. Remove the meat from the pan. Slice the pineapple so that it is in rounds the size of buns, about 1/2-1 inch thick. You will need 2 pieces per burger.
4. Add the pineapple buns to the pan and sauté for about a minute on each side in the leftover burger grease and coconut oil.
5. Remove buns from the pan, put the burgers and spinach in between the pineapple slices. Sprinkle with cayenne pepper and serve.
Little Italy Burger
2-3 large tomatoes
1 serving Coconut Fried Kale
Sweet onion slices, to taste
Dairy-Free Basil Pesto, to taste
Thyme and garlic salt, to taste
1. Season meat with thyme and garlic salt. Knead together well and form into patties.
2. Heat olive oil in a pan on the stove and cook burgers to wellness of your liking.
3. Meanwhile, slice large tomatoes about 1/2 inch thick. You will need sliced per burger. Broil for 5-8 minutes, until they are slightly browned.
4. Put the finished meat in-between the tomato “buns,” and prepare Coconut Fried Kale. Add the kale, onions, and pesto between the tomatoes and serve. NOTE: These may fall apart, but they’re just as delicious with a fork and knife. Think, “a better version of Caprese Salad.”
Large potato of choice (Like red or Yukon gold)
“Classic” toppings such as tomato, onion, lettuce, etc. I also used Dijon mustard.
Sea salt & black pepper, to taste
1. Season meat with fajita spices. Sounds weird, but it’s the secret ingredient at my family’s barbecues. Form into patties.
2. Cook burgers in butter on the stove until done to your liking.
3. Meanwhile, heat oven to 400ºF and slice potato so that there are pieces big enough to be the buns. Season with olive oil, salt and pepper and bake 15-20 min, until slightly crispy.
4. Build the burger just like you would with a traditional bun! Except this time, the bun is basically a french fry! Serve once they are stacked up. Pictured with a side of Coconut Fried Kale.
The Saturday Morning Burger
2 eggs per bun (3 burgers = 6 eggs, etc)
2 onion rings per egg
Bacon, to taste
Bacon grease, saved from cooking bacon
Black pepper, to taste
1. Cook bacon until crispy. Remove from the skillet and break into small pieces. Knead it into the hamburger meat, form into patties, then cook the burgers in the bacon grease.
2. Melt the butter in the skillet once patties are cooked. Place the onion rings on the skillet and break eggs into them. The onion rings will hold the majority of the egg inside of them, creating the nice round shape of the eggs in the picture.
3. Sprinkle black pepper onto eggs as they cook, if desired. Flip the eggs, still in the onions, to cook through. If you’d like the yolk to be soft when eating the burger, don’t cook the egg as long on the second side. This is a messier eating option, but so delicious.
4. Once eggs are done as you wish, remove from the skillet. Stack the burger patties and tomato slices between two egg/onion “buns,” and dig in!
The Chinese Takeout
1 jicama, sliced
1/2 cup sweet onions, diced
1/4 cup green onions, sliced
1 clementine orange
1 tsp fresh ginger, minced
2 tbsp coconut aminos
2 tbsp coconut oil
Garlic powder, to taste
Sesame seeds, to taste
Fresh cabbage, to taste
Toasted sesame seed oil
1. Mix sesame seeds into the hamburger meat, form into patties, and cook in toasted sesame seed oil on the stove until done as you wish.
2. Melt coconut oil in the same pan once meat is done, and cook both types of onions, garlic powder, and coconut aminos until the sweet onions become soft.
3. Add in clementine pieces and smash with a fork to get the juice mixed in.
4. Once all flavors have married, remove from the heat and add on place the “sauce” on top of one jicama slice. Place the burger patty of top of that, cabbage next, and finally top it off with another slice of jicama. Enjoy!
Tex Mex Twist Burger
2-3 red bell peppers, quartered
1 serving of Guac of Shame
Cilantro, to taste
1. Mix in cilantro pieces with hamburger meat. Form into patties and cook in melted butter on the stove until done to your liking.
2. Meanwhile, broil the quartered pieces of bell pepper, inside facing up, on a greased cooking sheet for 5-8 minutes, until ends begin to brown.
3. Prepare the guacamole.
4. Remove bell peppers from the oven once done, and use two quarters per burger. Place one on bottom, set a burger patty on top, and dump as much guacamole as you like on the meat before topping the burger with a second red bell pepper “bun.” Enjoy!