I’ve come to terms with it…I love fat a bit too much. And I love it more than it loves me. We have a bit of a strained relationship. I mean, I show it how much I care on a regular basis and it doesn’t always show me the same affection. It tends to give me some cute little love handles…yeah, cute. Well, maybe it’s the 16oz jar of almond butter I can eat in one sitting…and have.

If you’ve chatted with me before, you know I’m a huge proponent for fat. If you think eating low fat milk and fat free crackers are going to make you thin, well, you’re like every other naive American out there. Fat is our friend people. Just not a whole jar of nut butter…that’s called an addiction. I’m Juli, and I’m addicted to nut butter. There I said it. Don’t worry, I’m working on my addiction. I know you were worried.

To help get over my nut buttery obsession, I’ve been trying to cook my meats in different fats. Olive oil, avocado oil, and coconut oil are always my go-to oils, but I’ve needed something more. I noticed how much Jen from Jen’s Gone Paleo has used duck fat in her recipes and I just had to try it. After a few failed attempts at finding duck fat, the always amazing Dom found me some at Marczyk Fine Foods (do you know how to pronounce that, because I sure as hell don’t). Isn’t he the greatest man alive? Yes, yes he is. Anyways, it’s by far the best fat to cook with. Like seriously. So go now. Go buy it. And cook everything in it. EVERYTHING!

Over Stuffed Burgers

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5 from 1 review

Ingredients

Scale

1–1.5lb ground beef
10 sundried tomatoes (dried), diced
1/2 container mushrooms, diced
1/2 red onion, diced
2 tablespoons apple cider vinegar
1–2 tablespoons garlic powder
1–2 tablespoons onion powder
2–3 tablespoons fat (I used duck fat–aka heaven)
salt and pepper to taste

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Instructions

Heat up a skillet with some fat. I used duck fat. If you don’t have this, you need to get it. It’s insanely good.
While your skillet heats up, dice up your onions and add them to the skillet. Let them cook for a bit, and while they do, dice your mushrooms and sundried tomatoes and add them to the skillet with the onions. Mix together and add apple cider vinegar to the skillet. Let cook down for a bit.
While those ingredients are mixing together, pull out the ground beef and get ready to get your hands dirty. Make lacrosse ball sized balls of meat and then flatten them out with your hand. You will need an equal number. My amount of meat (I had about 1.33lbs) made 4 burgers, so 8 flattened patties.
Add a bit of salt and pepper to taste to your mushroom, onion, and sundried tomato mixture. Once the onions are translucent and the mushrooms have cooked down, add a spoonful of the mixture to a patty and top another patty over that patty. Close the patties up by pinching the sides until the patties are tightly sealed. Sprinkle the tops of the patties with garlic and onion powder.
Once the burgers are sealed up, heat up a large skillet with 1-2 tablespoons of fat. Add burgers to pan and let cook on both sides for about 4-6 minutes. I covered the burgers with a lid to help them cook a little quicker AND, I swear they stay a bit more moist and tender that way.