For the burgers:
- 500g/1 lb minced beef – or lamb.
- 1 hot chilli pepper, deseeded and chopped up exceeding small
- 1 – 2 cloves of garlic, smashed up to a paste
- Celtic sea salt and black pepper.
Makes about 4 burgers
- Mix the meat very well with the chilli pepper, garlic, salt and pepper.
- Shape into 4 burgers and stuff your thumb into the centre of each burger to help them to cook evenly. Cooking time will depend upon how thick the burgers are. Thinner is quicker.
- Grill or fry the burgers until cooked right through.
To chilli or not. Entirely up to you. Some love their hotness, others not so much. A minced up bit of sweet red pepper will do just as well if that taste is preferred. If really pushed for time, then chilli powder could be added instead – or any spicy mix.
For the pancakes:
- 3 eggs, well beaten
- 3 tsp garam flour
- ½ tsp cinnamon
- a small knob of fresh ginger, grated.
- ¼ tsp celtic sea salt
- 250g/8 oz sweet potatoes or carrots, grated.
- Coconut oil for frying
- Combine all the ingredients well.
- Heat a frying pan and melt enough coconut oil to form a layer of oil about 3mm/ 1/8″ deep. Have the heat medium.
- Spoon the mixture into the frying pan, making cakes about 12cm/5″ in diameter and cook for 2 – 3 mins per side.
- Keep them warm as they get cooked and when all is ready, combine the pancakes with the burgers, open the mouth very wide and nosh away.
Alternatively, you could use 2 big field mushrooms per burger as a low carb bun. Oil the mushrooms then either fry, bake or grill to soften them and warm them up. Then clap them around the burger.