SUPER SIMPLE Breakfast Burger Patties

Breakfast Burger Patties
(Image by TSL)

Sometimes I’ve believed as many as six impossible things before breakfast. (Lewis Carroll)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

One of the most often heard questions for newbies who give up grains is, “But, what do I eat for breakfast?” No toast. No muesli. No corn flakes. No cocoa-pops. No pancakes or waffles. Answer – there are a hundred and one ways you can eat eggs.

But, what on earth do you eat when eggs are off the menu, too?

To be honest, it does require a paradigm shift. I have found you kinda’ have to get rid of the notion that ‘breakfast’ has a separate set of foods to lunch and dinner. And, as with all things AIP, it needs some planning ahead. So, here at Casa TSL there are quite a lot of hash-style ‘combos’ made up of leftover mash or roasted vegetables (parsnip, kumara*, celeriac, pumpkin, carrot) with some animal protein – often bacon – and some form of vegetable, usually wilted greens of some description, all finished of with some bone broth and a side of fermented vegetables. And – I promise I’m not pulling your leg – it tastes great. Even LM thinks so!

But sometimes a change is in order.

The thing about breakfast is that it comes with a sense of urgency. Unless it’s the weekend, people generally do not have time to linger. You want something fast.

Super Simple Burger Pattie
(Image by TSL)

Enter the super simple Breakfast Burger Pattie**… I’ve started making these every time I make the trek to my butcher. A kilo of whatever mince*** tickles your fancy on the day + whatever herbs you have handy + a little garlic, and salt & pepper (and, if you want to be really sneaky, throw in some finely chopped liver. It’s a great way to add it to your diet without noticing it’s there).

I mix everything together thoroughly with my hands, before measuring out patties of around 120g each (or just over 4 ounces). Pop them in the oven, and then once cooked and cooled, they go into individual wrapped parcels into the freezer.

Simples!

Pop one out of the freezer the night before and – at it’s most basic – it’s ready to eat with some avocado and, maybe a piece of fruit, in the morning.

[recipe title=”Super Simple Breakfast Burger Patties” servings=”8 – 10 patties” time=”40 minutes” difficulty=”easy-peasey”]

Super Simple Burger Pattie
(Image by TSL)

Ingredients

1 kg good quality mince meat from happy animals (I used 500g beef mince, 500g pork mince this week)
3 – 4 Tablespoons fresh herbs of choice (today I used parsley, coriander and chives)
2 cloves garlic, minced OR 1/2 teaspoon garlic powder
Generous pinch of salt
100g fresh liver, finely chopped, lamb or chicken (optional)
2 rashers bacon, finely chopped (optional)

Method

1) Preheat your oven to 200°C/400°F.

2) Throw all the ingredients into a large bowl and give it a seriously good mix with your hands. Don’t be shy!

3) At this point, I’m a bit anal – I want my patties to be the same size so I weigh the sausage mixture and work out how many patties I can make at close to 120g (just over 4 ounces). If you are not anal, skip this step!

4) Form evenly sized patties with your hands and place on a rack over an oven tray.

5) Bake for approximately 20 minutes.

E N J O Y ! [/recipe]

* sweet potato to you guys up north

** aka – breakfast sausage

** ground meat to the Americans!

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Comments (6)

So happy to have found you! I also live in Sydney and have just started AIP to help with my psoriatic arthritis and thyroid issues. Have tried the zucchini/bacon which was awesome. Can’t wait to give these a go!

Belinda! – thanks so much for leaving a wee comment. And, an AIP-ing Sydney girl, too. Bonus! Do let me know how your patties turn out, please.

Are you aware of the FB group ‘the Paleo Approach’? It’s an off-shoot of Sarah Ballantyne’s (the Paleo Mom) protocol. LOTS of autoimmune sufferers following the AIP to put their different issues into remission. Lots of support and good information, too. Come and have a look-see…?

Hi, made them yesterday they turned out great! Thanks for the heads up re the group on FB. Will look for it now

Awesome! – It’s lovely to get some feedback (especially from a fellow AIP follower)

Those sound great! Do you measure the salt with e.g. a tea spoon measure? “A pinch” just doesn’t really sound like it would be enough.

Oh, and I was wondering about your usage of the word kumara to mean sweet potato. I was under the impression that it’s generally called sweet potato in Australia. I didn’t know it had any other names at all. I live in Melbourne. Do people really call it kumara in Sydney?

Hey Bren – thanks for stopping by!

Salt is personal, I think. I salt quite generously (at least I think I do) so, my pinch is probably around a half teaspoon. But others are watching their salt intake and may prefer to use less. For me, cooking is always a mix of science and art…

As to the kumara question – well, as a Kiwi, it is probably second nature to me to refer to sweet potatoes as kumara. But, I think it’s a pretty ubiquitous term here. Now you’ve got me wondering!

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