No, I’m not going carb-free, what a horrible idea, I just find those extra carbs doubley wrapped around my juicy burger with a kick totally not necessary. They add nothing to the meal except take up wanted space in my tummy. Space I’d rather share with a piece of dark chocolate with caramel and salt <— have you tried this bar from Trader Joes?? Thebestchocolatebarever! Even my “I don’t like dark chocolate” husband loves it. TRY IT!
Back to the burger: the meat. A few weeks ago Whole Foods was having a sale on ground beef. 3.99$ for a pound of beef from a grass-fed freely grazing cow. Holy cow! What a deal. Now, I’m not going to get too preachy here, but after seeing multiple films, behind the scenes footage and reading a slue of articles I stand by the grass-fed beef movement. Corn doesn’t do wonders for my figure, so why eat cows full of it? And I don’t know about you but my hormones have enough to figure out on their own without added manufactured ones pumped into my food and drink. So needless to say, we eat from grass-fed cows around here, it tastes great and does the body good.
This burger is the best homemade one we’ve made to date. The chipotle in adobe sauce is key because it adds the smokey flavor we love without lighting up the grill. Warning: Grilling may make them too delicious. They are super moist because of the onion and pan-frying I suppose. (I almost flipped when I saw Lui had put allllll the pre-made patties in one pan, at the same time, but they turned out so well I may let him do it again!)
On a bed of lettuce topped with the dankest blue cheese, I could have eaten just this and been satisfied, but I like a little color. Since I was skipping the bun anyway I thought why not make a salad of the burger toppings to eat on the side.
I just sliced some tomatoes, onions, avocado and viola! my Italian burger salad was born. Complete with a raw corn red cabbage slaw (my fav these days) this meal was da bomb! (ah remember that one hahaha)
Enjoy bunless or not, with toppings or not, just don’t forget the chipotle!
Best Chipotle Burgers
1 lb. grass-fed ground beef
1 red onion
1/2 c. oregano
3 garlic cloves
1 chipotle in adobe (seeds optional)
1/2 c. bread crumbs
1/2 tsp cumin
In a food processor, add the onion, garlic, oregano, chipotle in adobe and pulse until finely combined. In a big bowl add the meat, cumin, salt and pepper and the chipotle combo. Without overworking the meat too much, mix everything together, then add the bread crumbs and mix a little more. I like to add the bread crumbs last because then I know about how much I need, if I add it too early I may add too much and dry out the burger. Dry burger=Bad news. Form 4 super big quarter pounders or 6 more reasonably sized patties. Heat pan with olive oil on med high or start up the grill. Cook until desired doneness (I’m a fan of cooking my ground beef pretty much through) but to each his own!