I’ve called these the All-Day Rosemary, Fennel and Beef Burgers, because – like my All Day Biscotti (recipe coming up soon), there are no limits as to how and when you can turn to them. Breakfast? Absolutely. In fact, for breakfast, you don’t even have to roll them into balls -you can just the crumble the ready-made mix straight into the Paleo Breakfast Base. For a mid-morning, mid-afternoon, or after-workout snack, roll some meatballs up in a big lettuce leaf along with some carrot and Fresh Apple Chutney. For a quick or easy dinner, fry up two hamburgers for each adult, and serve with a big crispy mixed salad or steamed vegetables. Put the jar of Apple Chutney in the middle of the table so everyone can help themselves.
In making up the batch for this post, I made them in three sizes to give you an idea as to their versatility. I work with 500 grams of ground beef, as this fits nicely into the Food Processor. 500 grams of ground beef will give you eight hamburgers, 16 rissoles, or 32 meatballs. To be honest, I usually only go with the hamburgers or the little meatball sizes, but I imagine that if you have children the mid-size would be excellent for school lunches. The mini’s are fantastic for a buffet party – stick a little decorative toothpick into each one, and they disappear like crazy.
They are uncomplicated, which means the flavours shout out. When they’re cooking, the juices seep out into the pan, so the burgers are steeped in the rich stock of all that they contain: a little carrot and onion at the base, potent garlic, fresh and cleansing rosemary – and the irresistible bursts of anise from the fennel seeds. I roll them around in the pan, or flip them often if I am cooking the large burgers. I keep the heat medium-low so that they cook right through to the centre. When all the liquid has evaporated, it’s time to keep an eye on them – their edges, now thickly coated with reduced stock – will brown quite quickly. Don’t let them burn.
If you’re on a strick AIP diet, no problem -substitute the fennel seeds for a gentle herb, such as thyme. Use a full teaspoon of minced fresh herb to compensate for the powerful flavour of the fennel. They’ll be lovely.
Other than their simplicity, their flavour, and their versatility, the Rosemary, Fennel and Garlic All-Day Beef Burgers have another thing going for them. Once cooked, they freeze brilliantly.
We’re heading down to Venezia this weekend for the Biennale. (I know, life is tough.) I’ve wrapped up the mini meatballs into snack-sized portions and put them in the freezer. They’ll be perfect in those hungry moments, especially as we won’t be wanting to spend a small fortune for kiosk food which’ll make our bellies bloat. I love packing food for an excursion – never short of ideas!
Hope you try your hand at these, and let me know how you go in the comments.
Do you have your own Burger recipe? I imagine everyone has their own way of putting them together. Do you use just ground beef, or also pork, chicken, or turkey? I use turkey sometimes, but find it a bit sticky.
Thanks so much for reading, and a big, big thankyou for all your shares on Social!
Best wishes, Good Health.
- 500 grams ground beef
- 1 minced medium onion (3/4 cup)
- 1 minced small carrot (1/4 cup)
- 1 minced garlic clove
- 1 tablespoon minced fresh rosemary
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- Place all ingredients into a large bowl or food processor and mix until all ingredients are well combined.
- Divide the mixture in half, and then keep dividing until you have the desired quantity of individual burgers.
- Roll into balls. Flatten the larger balls a little.
- Fry in a large pan over a medium-low heat, rotating and flipping often so that they cook all the way through.
- When all the liquids in the pan have evaporated, allow the hamburgers to brown on the sides.
- Remove from the pan and serve immediately.
- If they are to be eaten at a later date, allow to cool to room temperature before wrapping and storing in the fridge or the freezer.