If you're tired of the same old burger and usual sides on Independence Day, try something new and delicious! Susan's Meatball Burgers accompanied by Mom’s String Beans With Tomato Sauce are the bomb!
Susan’s Meatball Burgers
Serving Size 2 (Double ingredients for larger serving sizes.)
• 1 lb. of chopped grass-fed beef*
• 1-2 cloves of organic garlic (My preference is 1 but let your taste buds decide.)
• 1 large organic egg - (From your local green market or buy The Country Hen brand.)
• 3 Crackers – (I use Le Pain de Fleur Chestnut Gluten-Free Crispbread - only 3 ingredients!)
To taste, also add:
• Unrefined Salt – (Healthy salt has a grayish/brown/pink color and is void of anti-caking elements.)
• Organic Black Peppercorn
• 3-4 Tablespoons of filtered water if needed.
• ½-1 Teaspoon of freshly chopped flat-leaf parsley,
• 1 Tablespoon of grated Locatelli Romano cheese.
Place the chopped meat in a large bowl. Chop the garlic clove(s) into small pieces and add to the meat. (Hint: Use a garlic press and make this job super easy!) Crack open an egg and add the whole egg into the mixture. (The majority of nutrients in eggs are found in the yolk.) Take the crackers and place them in a zip lock bag. Zip the bag getting rid of any air. Take a drinking glass, (or some other heavy object), and using the bottom of the glass, hit the crackers until they become broken up into a powder. Add the powdered crackers to the bowl. Salt and pepper to taste. Add optional ingredients in as well.
With your hands, get right in there, and mix together the ingredients. If the meat feels too dense in your hands, add the filtered water. Do this a little at a time so the mixture doesn’t become too loose. The eggs and crackers should be absorbed into the meat. Once your meat mixture is ready, separate into 4 equal size portions. Form each into a hamburger shape.
These meatball burgers work great either on an outdoor grill or on an indoor fry pan. Add approximately 2 tablespoons of healthy fat to the fry pan – pork lard or lamb tallow from pasture-raised animals or organic, unrefined coconut oil, (or blend the 2), and spread lightly, and evenly while the pan is pre-heating using a paper towel.
Cook at medium heat approximately 5 minutes per side. I eat these burgers as patties. If you’d prefer yours as a sandwich, you can pick up some Paleo Wraps which are tasty, gluten-free, and contain only 3 ingredients. They’re made by the Julian Bakery and you can order them on-line.
* (This recipe works well with all types of chopped meat. Feel free to mix different meats together as well. I particularly enjoy a mix of chopped beef and chopped lamb.)
Mom’s French-Cut String Beans With Tomato Sauce
As a side for the delicious meatball burgers, try this very easy to make and extremely healthy version of string beans. (I wasn’t such a big vegetable eater as a child. At the age of 10, I decided to try my mom’s string beans. It was love at first bite and I haven’t looked back since!)
Serving Size 2
• 1 Bag of organic, frozen French-Cut String Beans – (I use Cascadian Farms – frozen at peak ripeness!)
• 1 Clove of organic garlic
• 5 Tablespoons of organic tomato sauce – (I use Bionaturea Organic Strained Tomatoes. 1 ingredient!)
• 1 Cup of filtered water
• 1 Tablespoon of Extra Virgin Olive Oil
• Salt & Pepper to taste – (Refer to salt & pepper notes in the above recipe for helpful info.)
Cut the garlic in half and add it and all the ingredients into a pot. The sauce in this dish is the best part. Make sure while the string beans are cooking, that there is enough liquid in the pot. Feel free to add a bit more tomato sauce or water or both to keep enough liquid so it covers up to at least ¼ way up to the beans. The sauce should also be “lighter” than what we would eat on a traditional pasta dish.
Place the pot with your ingredients on a stove top. Let come to a medium boil. Cook on a medium flame for approximately 25 minutes. Make sure to stir especially early on to prevent uneven cooking or burning.
When done, plate the meatball burgers and string beans with a nice amount of sauce. Try a light swirl of fresh extra virgin olive oil on top. You may love it. Enjoy!