Crusted
Pork Rind
Burgers
Prep Time: 10 minutes Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 6 patties (1/3 lb each)
Macronutrients for 1 patty: 38g protein · .2g carb · 28g fat
For a visual, see my instagram video here!
About the dish:
Restaurant style burgers are filled with breadcrumbs and seed oils that leave me feeling yucky. I wanted a juicy burger at home that still satisfied those restaurant burger cravings.
No carb & healthy fat alternative to breadcrumbs=
pork rinds!
This hamburger patty is the perfect blend of a crispy/fatty outside and a juicy/soft inside.
Epic Pork Rinds
I love this company and what they stand for.
They actually invented EPIC products after being vegetarians and following the long believed “low fat, high carb diet”. When this way of eating made them ill and undernourished, they created grass-fed animal products with no unnecessary ingredients!
Their products are 100% grade fed and they strive to convert ranchers to pasture-raised farming. They overall try to improve animal welfare and promote building better farming ecosystems.
The only ingredients are pork skin and salt!
About Cast Iron Pans:
Cast iron pans are the most durable and safe cookware you can own that also give you the benefit of additional iron in your diet. Many pans available now are teflon coated/non-stick that contain possible carcinogenic materials. I prefer to be safe and use a pan that our ancestors have been using for centuries.
Cast iron pans can withstand very high heat making it a great option for searing meat on the stove top and then transferring it to a 450-500°F oven.
They also maintain heat very well. Allowing a very thorough and even cook.
Some cons of cast iron cooking are:
They are heavy
They need to be regularly seasoned or a lot of foods will stick to the pan.
You can’t cook ALL foods on this pan, such as acidic foods and delicate foods like fish.
They are overall much higher maintenance than a non-stick or stainless steel pan. They need to be regularly cared for before/after cooking.
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
Cast iron pan (or regular pan)
Burger press (optional)
Medium and small bowl
Spatula
Ingredients:
2 lb ground beef
2 eggs
1 tsp onion powder
1 tsp garlic powder
1 Tbsp salt
1 bag (2.5oz) EPIC pork rinds
Raw parmesan or other raw cheese (optional)
Steps:
Pour the entire bag of pork rinds into your food processor (or blender) and blend on high for 1 minute.
Put the ground pork rinds into a bowl nearby.
In a medium bowl, add 2 lb. of ground beef, 2 eggs, and desired seasonings, mix thoroughly.
You may use a burger press if you wish, or just form patties with your hands (I make 6 patties- 1/3 lb each). (Make sure the patties are uniform from the center to the edge, this helps cook the burger evenly so you don’t have overcooked edges and an undercooked center).
Take your burgers and coat them in the ground pork rinds, coating all sides evenly. If you have pork rinds leftover, I lightly put them on top of each burger. See instagram video for visual.
Warm up your cast iron pan over medium heat with 1/4 stick of butter (or other desired fat).
When the pan is hot, add 3 burger and cook for 4 minutes on each side if you want a medium cook, and 5 minutes on each side if you want a medium-well cook. Check with a thermometer for best results:
160°F=well done; 150-155°F=medium well, 140-145°F=medium, 130-135°F=medium rare
The burgers will rise another 5 degrees when resting!
If it is not at your desired temp after 5 minutes on each side, you can simply keep flipping for 30 seconds on each side until it is to your liking.
I like to add raw parmesan to the burger after they are removed from the pan and still hot. Or you could add a slice of cheese to the burgers during the last minute of cooking to help it melt.
Repeat steps 7-9 with your remaining burgers, adding the other 1/4 stick of butter before putting the next burgers on.
If you want to cook all of the burgers at once, you could do this on the grill, but I love the taste and crisp that the cast iron and butter gives.
Let the burgers rest on a plate for 10 minutes and serve with your desired toppings! I enjoy raw parmesan, apple/honey compote, homemade guacamole.
For a visual, see my instagram video here!
Changes/Substitutions
This dish highlights a high fat, low carb, animal-based approach. With that being said, burgers are SO versatile. So please do as you wish with this recipe.
Fresh onions or fresh garlic would be GREAT to replace the powders. Dehydrated onions are also a good option.
You can add ANY ground meat or ground organ meat to this recipe, mixing and matching as you see fit. A lean meat such as chicken or turkey might be great because the pork rinds add extra fat!
Need to make a lot of burgers and don’t want to make a mess in your kitchen? Grilling is a great way to cook many burgers at once, I recommend setting your grill to HIGH heat (500°F) and cooking them until desired temps, usually around the same time (4-5 minutes on each side). With grilling you just won’t get that added buttery flavor.
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
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