Nothing says weekend food around here like our mini burgers. We have fun whipping these up Saturday afternoons and going all out with the toppings. Having delicious gluten free buns to pair with our burgers make them that much better. Eating mini burgers with all of our favorite toppings is an experience we look forward to every week and I am so excited to be sharing this simple, yet delicious recipe with you all!
I’m going to be honest with you all, I wasn’t a big meat eater until a few months ago when I started lifting more and training for a half marathon. I also began digging into the nutrition behind meat—specifically beef. This is what I have found:
Among other healthy nutrients beef is high in zinc, iron, protein and B vitamins. Also, at least half of the fat found in beef is monounsaturated—which is the same heart-healthy fats found in olive oil. It is important to get grass-fed beef whenever possible, as these nutrients will be highest and it will me much more likely to be free of hormones and antibiotics.
So head over to your local butcher or whole-foods where you can be sure your beef is grass-fed and sourced ethically, and pick up yourself a pound of beef. Pay the extra money for the high-quality meat—it’s good for you. This burger recipe is simple and is such an easy one to make good—especially if you’re new to the meat world. I’ve gotten used to cooking beef and have—believe it or not—come to love the burgers on the weekend.
Before I give you the recipe, I want to talk about these mini buns. I found a recipe for gluten-free buns when I first started making these, but they called for a “bun pan”…. who the heck has one of those laying around? Thus, I got creative. Once the batter was made, I poured the mixture into my mini muffin tins and out came these mini buns. We love the experience of slowly making mini burgers—each one a bit different and I am thankful that I can enjoy buns once more. [br][br] So, our kitchen isn’t the most clean after we’re finished making these burgers on Saturdays, but our stomachs sure are always satisfied. Give these mini burgers a try—they are sure to add a new level to your burger game!
- 1 lb. grass-fed ground beef, thawed
- ¼ cup yellow onion, finely diced
- 2 tsp finely diced garlic (about 2 large cloves)
- 1 Tbsp. grainy dijon mustard
- ½ tsp sea salt
- ⅛ tsp black pepper or to taste
- 2 tsp red pepper flakes (optional)
- 4 eggs
- ¼ cup water
- 1 Tbsp. lemon juice
- 1¼ cup raw cashews
- ¼ cup arrowroot powder
- 2 Tbsp. coconut flour
- 1 tsp baking powder
- 1 tsp sea salt
- red onion, sliced
- fresh tomatoes, sliced
- avocado, sliced or mashed
- romaine lettuce
- mustard, ketchup, or your favorite sauce
- cheese (my favorite is goats milk brie)
- Preheat your oven to 325 degrees F. Lightly grease two mini muffin tins and set aside.
- Place all your ingredients in a high-speed blender and blend on high until completely smooth, stopping to scrape sides as needed.
- Drop Tbsp. amounts of your batter into the mini muffin tins (the batter should fill half of each cup). Move to oven and bake for about 15-20 minutes or until a toothpick can come out clean when inserted into the center of a muffin.
- Let cool in muffin tins for 10 minutes and then move to cooling rack for another 10 minutes. Slice in half before serving. Leftovers will keep in the refrigerator in an airtight container for up to a week or in the freezer for up to a couple months.
- In a large mixing bowl combine all burger ingredients. Stir well and let sit for a few minutes. Preheat oven to 150 degrees.
- Preheat a skillet over medium/high heat. Once hot, form small patties in your hand with ⅛ cup amounts of meat. Pack tightly and set each burger gently on the hot skillet.
- Sear on each side for about 1-2 minutes. Remove and place on oven-safe plate lined with a paper towel. Cover the burgers with another paper towel and transfer plate to the preheated oven to keep warm until the rest of the burgers are done.
- Serve immediately with buns and optional toppings.