I didn’t realise how much I loved hamburgers until a little while ago. In our family, it was always my Dad who was the hamburger connoisseur, so I’m definitely following in my fathers foot steps palate.

I have to admit, I’ve never really liked meat and bread together, right from being a little girl and having school lunch boxes.  This is long before Banting and my LCHF lifestyle.

The only thing I liked was chicken mayo.

When it comes to hamburgers, I’ve always taken the roll off.

If I order a burger while out, I order it without the basting sauce (full of sugar) and without the roll.

First prize is making hamburgers at home, because I know exactly what ingredients are going into it’s deliciousness.

I love a juicy, pink inside burger that oozes flavour and these are just delicious.

Ingredients:

Mince meat

1 packet or little tin of tomato paste (sugar free)

1 egg

Parsley

Italian Herbs

Pinch of salt

Chopped onion. I admittedly don’t add onion because it affects me by bloating me quite a lot, but when I do, it’s an excellent flavour boost.

Toppings:

Lettuce

Slice tomato

Cheese

Anything you like really

Sweet Potato Chips:

Sweet Potatoes

Coconut Oil

Apple Cider Vinegar

Start with your mince. Add the tomato paste.

Add the egg.

Add your herbs and your salt…

Mix all the ingredients together and get your hands messy – really squish it together. Probably my favourite part (besides eating them.)

Section the mince mixture into little balls and then press between your hands to get a patty.

I fry them in a little coconut oil. Turn them every so often and brown them. If you want a well done burger patty keep them on longer, but if you like a medium patty, like I do… take them off a little earlier.

For the Sweet Potatoes, you can do them one of 2 ways.

Sweet Potato Chips.

Wash your sweet potatoes thoroughly – you don’t want any sand left behind.

I like to leave the skin on, so I just chop them up into chips.

I steam them in the microwave for about 10 minutes to soften them.

Pan fry them in coconut oil until golden. Keep tossing them so they don’t burn.

Crack some sea salt on and dip them into apple cider vinegar. Enjoy

Roasted Sweet Potatoes:

Wash your sweet potatoes thoroughly – you don’t want any sand left behind.

I like to leave the skin on, so I just slice them up.

I steam them in the microwave for about 10 minutes to soften them.

I place them into a roasting pan, drizzle with olive oil, a crack of sea salt and place them under the grill to crisp, watching that they don’t burn.

Once your burgers are cooked through and you either have roasted sweet potatoes or chips, serve them in a lettuce cup or on a bed of lettuce and tomato slices. Put a slice of cheese on and allow it melt, add your fried onions, bacon, avo or whatever topping you fancy.

It’s best to eat with your fingers and continue on the messy, but delicious experience. There is nothing wrong with a knife and fork either.

Enjoy!