How are you today? I’m a bit tired from a busy weekend. On Friday night and Saturday morning I attended the MN Catholic Home Educators Conference at the University of St. Thomas. It was such a nice event and I’m so happy that I decided to go, even though we aren’t Catholic.
Sarah Mackenzie was the keynote speaker and she was just as wonderful in person as she is her blog and podcast. I was so moved by what she had to say that I bit the bullet and signed up for a year long membership to the Read Aloud Revival Community. I feel like the forum will be motivating and give me some accountability. Come and connect with me there!
On Saturday night we went to ARTCRANK, where Allan was an artist. We had a fun time catching up with a lot of old friends and looking at bike posters. Check out Allan’s instagram feed for more pictures.
On Sunday we went out for breakfast at French Meadow and headed to our CSA Farm for their Spring member event. Farmer Pete even let the boys and I pick some asparagus to take home. Luke found this GIANT asparagus and held it the entire way home. Deliveries start the week after next and there are a few shares still available. We can’t wait!
A couple weeks ago I posted the following picture to Instagram and had so many requests for the recipe that I couldn’t hold back sharing. This burger recipe is very dear to our family’s taste buds that we have it at least once per week during the summer. It’s so good that I regularly make it in my cast iron griddle in the winter.
I’m excited to finally share this wonderful recipe with you!
Prep Time: 10 minutes
Keywords: grill entree summer toddler approved dairy-free gluten-free high protein low-carb low-fat low-sodium low-sugar nut-free paleo soy-free sugar-free unsweetened
Ingredients (8 burgers)
- 2 lbs ground meat (grass-fed beef, bison, turkey, etc.)
- 1/4 cup ground flax
- 1/4 cup coconut aminos
- 1 onion, minced fine
- 1/2 tsp fish sauce (no sugar added)
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
I use a small food processor to finely dice my onion, but it can easily be done by hand. Just be sure that the onion is very finely diced, as the burgers won’t hold together as well if there are large chunks.
Combine all of the ingredients except the ground meat in a large bowl. Mix to combine and let sit for 1-2 minutes for the flax to absorb the liquid.
Add the ground meat and mix with your hands.
Form into 8 patties. Grill, pan fry or oven roast until done to your likeness.
Top with pickles, ketchup, mayo, bacon, avocado, pineapple – the sky is the limit.
Sometimes I substitute teriyaki sauce for the coconut aminos and top the burgers with pineapple and avocado because it reminds us of an amazing burger we had in Hawaii.
Another variation is to substitute BBQ sauce for the coconut aminos and top with a slice of pineapple.