England burgers? What? Yes you read that right. Whilst the burger may in fact be traditional American fayre (and we tried a few of them whilst living in the States – these grass fed ones were our favourites!), there’s no better pre-match meal for an England Croatia World Semi Final than these English burgers.
It’s only the second time in our lifetime that England have got to a Semi Final (although try telling that to our 6 year old who’s very blasé about the whole thing as he seems to think this is normal!) and so this momentous occasion deserves some great (and patriotic!) food. So whether you’ve got people coming round, or it’s just a family affair, try these amazing England burgers – whatever happens on the pitch there won’t be any tears if you serve these!
They are so easy to make and taste great. Serve in a lettuce bun, a cassava wrap or on their own. Add a dollop of Paleo mayo, some avo and bacon, or sliced onions and tomato. Go crazy and make some sweet potato fries. However you serve them, they’ll go down well with kids and grown ups alike (Paleo or not!)
The secret to these Paleo burgers (and what makes them so patriotic) is this amazing English Herb Blend from Two White Hats – a blend of thyme, marjoram, oregano, sage, parsley, basil, and garlic powder.
It makes life so easy (which can’t often be said for Paleo cooking), just throw it in and you’re done. It works with all sorts of dishes from Shepherd’s Pie to soups and stews – you can even sprinkle some over a roast chicken or into roast veg.
Anyway, back to these delicious burgers, you can make with beef mince or half pork, half beef for a juicer burger. And bake them in the oven, fry on the hob – or for best results BBQ them. They’re as versatile as they are tasty – another England victory!
Let us know what you think below…
1.5lbs beef mince (grass-fed if possible)
1 red onion (finely chopped)
1 carrot (grated)
1 egg (leave out if AIP)
2 tbsp English Herb Blend (or mixed herbs of choice – including garlic powder)
Good pinch salt
Grind of black pepper (leave out if AIP)
Put all ingredients in a bowl and mix well by hand.
Shape into balls then flatten into burger shapes.
Chill for 1 hour (if possible)
Bake in a hot oven (180-200degrees) for 20 minutes depending on thickness of burgers and how you like them cooked.
Variations and serving suggestions:
Swap all beef for half beef/half pork mince for a juicer burger
No carrot, no problem – add a grated courgette instead.
Add chilli flakes or mustard into the mix for a spicier burger.
Serve with a lettuce leaf, cassava wrap on ‘naked’ – or add a dollop of paleo mayo, some avo and bacon and go all out.