Saturday, November 8, 2014

Roasted Garlic Burgers Topped with Caramelized Onion

Rummaging through my vegetable bin today, I found an overlooked bulb of elephant garlic.  It had begun to sprout, so I knew I had to cook it or plant it immediately.  I chopped the top off, drizzled it with olive oil, wrapped it loosely in a tent of foil and baked it in a 400-degree F oven for about 45 minutes until the cloves were soft and golden brown.  It is common to serve roasted garlic spread on bread but, because I don't eat bread, I needed to find another use for it and this recipe came to mind.  The caramelized onion pairs beautifully with the garlic-infused beef.  I served it with an optional drizzle of reduced sugar ketchup, which added another layer of flavor.  This recipe will undoubtedly become one of my favorite weekday meals!

Roasted Garlic Burgers Topped with Caramelized Onion
Makes 4 servings

1 large bulb of garlic, roasted (see directions above)
1 pound of grass fed ground beef
1 tablespoon tomato paste
1/2 tablespoon Worcestershire sauce (gluten free)
1 tablespoon fresh parsley, chopped (or 1/2 TB dried)
1/2 teaspoon black pepper
3/4 teaspoon Himalayan salt
2 teaspoons butter or ghee* (or substitute coconut oil)
1 large onion, sliced
1/4 teaspoon salt
3 drops molasses
1/2 teaspoon apple cider vinegar
Sprinkle of cayenne to taste
1 tablespoon coconut oil
Reduced sugar or sugar free ketchup, optional

1.  Remove the cloves from the roasted garlic bulb when cooled and chop into small pieces.  Place the garlic into a large bowl, add the ground beef, tomato paste, pepper, Himalayan salt, Worcestershire sauce and parsley.  Mix until ingredients are well distributed throughout the ground beef and form into four hamburger patties.  Set aside.  (You can place the patties in the refrigerator for later.  Allow them to come to room temperature before cooking.)

2.  In a skillet, melt the butter or ghee.  Add the sliced onion, add 1/4 teaspoon salt and heat over low heat, stirring occasionally.  The best method for caramelizing onions is to cook them low and slow to allow the natural sugars to be drawn out.  (When the onions are translucent and begin to color, you can begin cooking the patties in another skillet.)  Add the molasses, vinegar and cayenne to the onions at the end of their cooking time, a few minutes before the beef is done.

3.  In a separate skillet, heat a tablespoon of coconut oil over medium to high heat.  Add the patties and allow to cook, without disturbing, until seared and well colored.  Turn and repeat on second side and until done to your satisfaction.  (I like mine medium, with a hot pink center.)

4.  Remove patties to serving plates and top with 2 tablespoons of caramelized onion per serving.  Provide reduced or sugar free ketchup (2 carbs or less per serving), optional.  Serve immediately.

Nutritional Information per serving (no ketchup and no bun): 296 calories, 7.5 g carbohydrate (1.1 g dietary fiber, 2.9 g sugar), 19.6 g total fat (8.5 g saturated fat, 0 g trans fat), 74 mg cholesterol, 114 mg sodium, 27.2 mg calcium, 150 mg potassium, 22.1 g protein.  Net carbs per serving: 6.4 grams

* For those with food allergies: To create a dairy, lactose and casein free meal, use ghee (clarified butter) or coconut oil instead of dairy butter.

Recipe by Kathy Sheehan, copyright 2014.

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