- 3
Ingredients
- 450 g grass fed ground beef
- 1/3 cup crispy lardons (or 2-3 crispy bacon strips and their drippings)
- 1 tbsp Dijon mustard
- 3 cloves garlic, chopped
- 1 pastured egg
- 1/4 tsp Himalayan or unrefined sea salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp anise seeds
- 1/8 tsp ground clove
- 1 large jalapeño pepper, seeded and very finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup sauerkraut, squeezed fairly dry and roughly chopped
- 1 fresh kale leaf, torn into several pieces
- 2 slices tomato
- 3 slices avocado
- 1/4 cup sauerkraut
- 1 pastured egg, pan fried
- 1 bacon strip, cooked and cut in 2 pieces
Preparation
Step 1
To make the patties, you will need:
In a small food processor, add the lardons (or cooked bacon and drippings) Dijon mustard, garlic, egg, salt, pepper, ground clove and anise seeds and process into a paste.
Add that to a medium mixing bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary and sauerkraut and knead well with your hands until uniformly blended. Form the meat mixture into 3 or 4 beef patties.
Preheat your outdoor grill to high.
Once your grill is nice and hot, lower the heat to medium and place the patties on the grill; cook for about 3-4 minutes per side or until the patties are done to your liking.
Alternatively, you could also cook the beef patties in a large skillet set over medium-high heat, again, about 3-4 minutes per side.
To assemble the burgers, start by laying a few pieces of kale at the bottom of a plate. Place the beef patty right over that, followed by the sauerkraut and a few slices of tomatoes and avocado.
At this point, you might want to insert a toothpick right in the center of the pile to make sure your mile high burger doesn't collapse on you!
Once everything is good and secure, add the pan fried egg right on top of all that and, finally, place two pieces of cooked bacon right over your egg. BEAUTY!