BBQ Season is officially here! Warm sunny weather and backyard gatherings scream for unique delicious burgers. Put some fries and gravy on top of this and call it a poutine burger.
Do you want to learn how to cook these along with me? I’m currently offering this as part of my Keto BBQ Summer 2021 virtual cooking class. Sign up here on the calendar.
Cheese Curd Stuffed Burgers
Serves 4 | Keto, Gluten Free
450 g Ferme Reveuse ground veal
100 g cheese curds, chopped into 1cm pieces
4 large fresh sage leaves, chopped (or 1 tsp rubbed dried sage leaves)
2 slices bacon, cooked and chopped
1/4 cup all purpose flour or cassava flour plus more if needed
salt to taste
cooking oil for searing
For Serving
oven baked sliced mushrooms, see recipe below
dijon mustard
salad
pickles
burger buns
Mix veal with cheese curds, sage leave and bacon until just combined. Form into 4 equal sized burger patties. Set aside.
In a large plate, whisk together flour and some salt. Set aside.
Heat a large heavy bottomed cast iron skillet over medium heat.
Dredge burgers in seasoned flour very lightly. Pour oil in skillet and sear burgers for about 7 minutes per side, flipping them if they get too golden brown. Try not to flip them until they get a good sear on the bottom.
Optionally, you can sear the dredged burgers and sear in an oiled pan over medium high heat on both sides until golden brown. Then bake them through for the remaining time it takes to have the centers of the burgers reach about 150-155F.
Oven Baked Mushrooms
Makes approx 1 cup
220 g cremini mushrooms, sliced thin
1 tbsp balsamic vinegar
2 tbsp melted bacon fat or olive oil
salt to taste
Preheat oven to 400F
Toss sliced mushrooms with balsamic vinegar, bacon fat and season with salt.
Place a large sheet of parchment paper on your largest baking sheet or 2 smaller baking sheets. Place the mushrooms on the sheet pan and spread them out so none of the slices aren’t overlapping.
Bake for 30-35 minutes or until they are baked to your desired doneess.
