Assembly: sweet potato biscuit, lettuce, bulgogi patty, fried egg, caramelized onions and a dollop of paleo mayo.
By: Mia Cee || Resting Hungry Face
1.5 lbs. ground beef (not too lean)
3 tablespoons coconut aminos
1 tablespoon applesauce or grated apple or grated pear
1 scallion, diced
2 cloves garlic, minced
1 thumb ginger, grated
1 tablespoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon chili pepper, more to taste
1/2 teaspoon salt, more to taste
1 egg, whisked
2 tablespoons coconut flour
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1. Optional: Tenderize the ground beef by mixing the cream of tartar and baking soda with the warm water, and mixing it into the meat.
2. Combine the coconut aminos, honey, scallion, garlic, ginger, sesame oil, black pepper, chili pepper and salt. Add to meat and mix to incorporate.
3. Add the whisked egg and coconut flour. Mix to incorporate.
4a. Option A: Give the mixture a good knead and stick it in the fridge for an hour. After an hour, roll the mixture into balls and flatten into patties. Pan-fry or grill until you get a nice sear on both sides, and the inside is no longer pink.
4b. Option B: Spoon the mixture into muffin pans and bake at 400 degrees for 20 minutes or until internal temperature reaches 140 degrees (medium) or 150 degreees (well done).
** Lean ground meat has a difficult time sticking together, so you want ground beef with some fat.