This Paleo Mustard Sauce is a twist on one of my favorite recipes from my grandmother. It is perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention works as a great dressing for Salads. With a great sauce the different possibilities of what you can create with it are endless.Nothing beats a good Paleo Mustard Sauce; This sauce is a twist on one of my favorite recipes from my grandmother. It is the perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention it works great as a salad dressing. This sauce is great to make at the beginning Sunday and enjoy with you favorite meats/salads all week long. It works great for dipping, but it is not to thick that you can’t use it as a dressing. Having this sauce on hand provides the perfect pop of flavor to any quick weeknight dinner. With a great sauce the different possibilities of what you can create with it are endless.During the holidays a family staple to go with the ham is my grandmothers mustard sauce and it is amazing. The original recipe whipping cream, flour, sugar and distilled vinegar along with a few other items. While this sauce is amazing the ingredient list wasn’t so stellar, so I set out to make a dairy free, grain free, sugar free paleo version of this sauce with great success. After substituting ingredients out one by one, I was finally able to come up with the perfect combination of ingredients that kept the great taste that I love and thickness the makes it perfect for dipping.
How to make:
You start with Nutpods creamer. Why Nutpods you ask? The creamer is thick enough to make it a good substitute to the heavy whipping cream without affecting the taste of the sauce. I have tried all the nut milks and combinations of them and this is what worked the best. If you cant get Nutpods you could substitute out a sugar free plain cashew milk, while still good it wont have quite the same consistency and taste. You heat the creamer over low heat until hot, but not boiling.Next you add honey, stirring until dissolved. Honey works great to naturally sweeten the mustard without altering the taste of it. Using maple syrup or coconut sugar, both work, but don’t give it the same taste. Then, you add Apple Cider Vinegar. Apple Cider Vinegar is the perfect substitute for white distilled vinegar, though it does provide a stronger taste. When using it to substitute out white vinegar I suggest cutting in half then increasing it in increments till you get the desired flavor.
Paleo Mustard Sauce
Once you have those ingredients incorporated, you are going to use it to make your past. Combine the Arrowroot/Dry Mustard some of the sauce, making it into a paste. This will allow you to smoothly incorporate it into the sauce without getting chunks. Once you added the Mustard/Arrowroot paste and stirred it in completely you add the two egg yolks. Give it a good stir and let it simmer over low heat for about 10 minutes, stirring every few minutes. Turn off the heat and allow to sit until it reaches room temperature. Store in an air-tight container or jar in the refrigerator for up to a week.Print
A Paleo Mustard Dipping Sauce that goes great with Chicken, Pork, or a dressing on your favorite Salad.
Ingredients
1 cup Nutpods plain creamer
1/2 cup Honey (omit for Whole30, see note)
2 tablespoons Dry Mustard
1 tablespoon Arrowroot
1/4 cup Vinegar
1 Egg Yolk
Instructions
Heat cream over medium low heat for 3-4 minutes and add Honey, stirring until it is dissolved.
In a separate bowl mix Dry Mustard and Arrowroot.
Add 2 tablespoons of the Cream and Honey to the Dry Mix , stirring until everything is smooth and add to the pot with the Cream and Honey.
Allow to heat for 1-2 minutes.
Add the Apple Cider Vinegar and Egg Yolk, stirring until everything is combined.
Turn the heat down to low and let simmer for 3 minutes.
Remove from heat and let sit for 5 minutes.
ENJOY!
Notes
To make Whole30 compliant soak 6 dates in a 1/2 cup hot water. Allow to sit for 5 minutes and soak. Use an inversion blender to blend the dates and water.
Some of the items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Orange Chicken, this is not your normal dish but a clean and healthy twist to one of my favorites! Nothing is better than a big bowl of Orange Chicken for dinner, lunch or even a little snack. Finding an Orange Chicken that is Gluten Free, Paleo, Whole30 or Keto is no easy task. Therefore, I set out to find make my own and it is AMAZING. It even got thumbs up from someone who claims to “live for” takeout Orange Chicken. What is great about making it yourself is you can make it to fit your taste.
It takes a little prep time, but it is so worth it.
First, you start with a pound of Chicken breast, placing it in a plastic back. Get a meat tenderizer and release some stress. After you take out your frustrations from the day, remove the Chicken and slice it about 1/4 inch think lengthwise. You can cut it thicker if you like thicker chunks of chicken. Combine Arrowroot and the seasoning in a bowl. Also, heat oil in a pan over med low heat. While the pan is heating, coat each strip in the mixture, shake off the excess. Continue doing this until all the chicken is covered.
Since you can’t fit all the chicken in one pan, you will have to do a couple batches. Place Chicken into heated pan, make sure that it not touching. Allow to cook for 2 minutes on each side. After you complete the first batch move the cooked pieces on a plate ands start the next batch. Once all the chicken strips are cooked set it aside.
Now, for the sauces.
Add the ingredients for the sauce into the pan. Make sure to scrap the excess bits from the chicken off the bottom. Bring to a light boil and reduce heat to low. When making the sauce you can use the juice of an Orange or Orange Juice. If using Orange Juice make sure you use a compliant juice with no added sugar. Once boiling, reduce the heat to low, add the Chicken and Orange Slice. Cover and allow to simmer for about 25 to 30 minutes. When it is done, if you choose, sprinkle sesame seeds. Serve the Orange chicken over cauliflower rice, quinoa, brown rice or in a bowl by itself.
Another plus if you can make this dish your own. If you want a little extra orange you can add some extra Juice. If you want more sauce you can just double the sauce recipe, more chicken add a little extra chicken. The possibilities are endless.
“Blackened” Broccoli that is crispy on the ends yet still crunch providing perfect twist to a classic vegetable! Adding Coconut Amino then cooking till the tips are black provides a delicious twist to your dinner plate. Cooking at a high heat makes it nice and crispy without overcooking the broccoli while leaving it still crunchy! It might be convenient to come home, throw a frozen back of broccoli in the microwave and call it dinner. Eating plain old veggies steamed for five minutes in the microwave can get boring, very quickly! They do make “healthy” broccoli with sauces but have you actually read what the sauces are made of? “Blackened” Broccoli is great meal prep food. This allows you to have a healthy side dish ready to go throughout the week.
“Blackened” Broccoli
Making “Blackened” Broccoli is simple to prep. Start with two fresh crowns of Broccoli and chop off the florets, or pre-cut if that is easier. In a mixing bowl combine the Florets, Coconut Amino, Avocado Oil, Onion Powder, Garlic Powder, Sea Salt and Pepper. Spread out on a Parchment Lined Sheet Pan. Make sure the Broccoli is not touching to the best of your ability, it will allow for even cooking. Then, stick the Sheet Pan in the oven for 20 minutes, stirring once at around 10 minutes.
“Blackened” Broccoli
“Blackened” Broccoli is perfect for meal prepping at the beginning and the week and heating it up for a quick dinner. When reheating, if you want it more crispy and not soggy, you can throw it on a sheet pan or on a cast iron pan and broil under low for a few minutes to heat it up and get it crispy again. This dish isn’t just for dinner, you can have it with any meal. You can pair it with your breakfast to add a little green, put it with some protein, or a salad for a simple quick lunch. Meal prepping certain foods for the week that are versatile saves you a lot of time during the week aiding in making healthier dinners while saving time. It minimizes what you have to do when throwing together a meal allowing you to focus more time on other important things.
“Blackened” Broccoli that is cooked to perfection while being crunchy yet still crisp.
Ingredients
1 pound Broccoli Florets
3 tablespoon Coconut Amino
2 tablespoon Avocado Oil
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Onion Powder
Instructions
Preheat the oven to 400 degrees
Add all ingredients in a bowl and mix it all together until the florets are evenly coated.
Put parchment paper on a sheet pan and spread the broccoli over the parchment paper. Make sure that they are evenly spread as best you can and that they are not on top of each other
Place the sheet pan into the oven, cooking for 10 minutes then flip the Broccoli
Allow the Broccoli to cook for another 10 minutes
Take out of the oven, allow to cool and ENJOY!
Some of the items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Perfectly Roasted Carrots! These crispy little roasted carrot sticks are roasted to perfection in Rosemary and Thyme. If you like carrots on the sweet side you can add a little bit of honey for an extra pop. Perfectly Roasted Carrots goes perfectly as a side dish to any meal, as an afternoon snack with your favorite dipping sauce, or topped on your favorite salad. It only takes a few minutes to prep the carrots. Once prepped just put them in the oven and let them cook giving you time to get other things accomplished. As you will come to see, I cook almost all my vegetables on a sheet pan in the oven and these babies are no exception. The oven cooks them so they are soft to the bite but still have a little crunch to them.
Start by peeling your carrots, the cutting them into half-inch thick sticks. Add the carrots and all the ingredients except for the honey in a mixing bowl. Drizzle the honey evenly over the carrots. Mix the carrots one more time until everything is mixed. Spread the carrots evenly over a parchment lined sheet pan. You want to make sure that the carrots are not touching as this allows them to cook evenly. Place the carrots in the oven Allow the carrots to cool a few minutes.
Perfectly roasted carrots are the perfect side dish or a delicious afternoon snack. Enjoy!
Carrots Roasted to Perfection seasoned with Rosemary and Thyme!
Ingredients
2 pounds of Carrots, peeled and cut into sticks.
2 tablespoons of Ghee
2 tablespoons Avocado Oil
1/2 tablespoon Dried Rosemary
1/2 tablespoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
(optional) 2 tablespoons of Honey
Instructions
Preheat the oven to 375 degrees
Combine all ingredients in a mixing bowl, optional: add 2 Tablespoons of Honey
Put parchment paper on a sheet pan and spread the carrots over the parchment paper. Ensure that they are evenly spread as best you can and that they are not on top of each other
Place the sheet pan into the oven, cooking for 10 minutes then flip the carrots
Allow the carrots to cook for another 10 minutes
Take out of the oven and ENJOY!
Some of the items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you
There are so many great Buffalo Chicken and Buffalo Cauliflower recipes out there, but what you don’t see is a combination of Buffalo, Cauliflower and Chicken. Well here is my twist to it, this will become a new go to dish that is satisfying as a meal within itself over a bed of greens topped with Blue Cheese crumbles. Either way this easy to make dish will become a delicious go to lunch or dinner for you. What is even better it is quick, easy and Whole30.
One night I had the hankering for Buffalo Chicken and went digging through the freezer looking for chicken. At the top of the vegetable section (next to the meats) were the BAGS of Cauliflower Rice I had just stocked up on at Trader Joes. A light bulb went off, why not make some buffalo chicken and throw in the cauliflower rice to not only combine 2 great dishes but add some nutrients and sustenance. Lets be honest, I could eat a giant bowl of buffalo chicken as a meal, the addition of the Cauliflower Rice adds a new dimension to it.
I put the frozen chicken into my InstaPot (12 minutes on Poultry Setting with 1 cup of Water). Once done I shredded the Chicken and heated up a pan on the stovetop over medium low, melting the Ghee. Once the Ghee was melted I added the Shredded Chicken, Cauliflower Rice and Hot Sauce, covered and let simmer on low until the Cauliflower rice was soft (about 20 minutes). I used frozen Cauliflower Rice, figuring that as it defrosted it would keeps the dish from getting dried out as it simmers.
This is one of those meals that you can make at the beginning of the week and have all week long ontop of salads, potatoes or in a bowl all by itself. If you like a little more kick you can add extra Hot Sauce or Cayenne Pepper. If you don’t like a lot of spice throw a little water into the mixture or just add less Hot Sauce. Enjoy making this dish your own!!
Buffalo Cauliflower Chicken is the perfect combination of Buffalo Chicken AND Buffalo Cauliflower!! It is also Whole30, Paleo and Keto Compliant!
Ingredients
1 pound Chicken
12 ounces Cauliflower Rice
1/4 cup Hot Sauce
2 tablespoons Ghee
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
Instructions
Cook your chicken using your preferred method, once cooked shred it. If you want to use a InstaPot add 1 cup of water, place on poultry setting and cook for 12 minutes. If you cook it in the oven make sure you add water to the dish and cover with foil cooking at 350 degrees until it is cooked to 165 degrees (about 30-35 minutes).
Heat a pan over medium low heat, adding the ghee to melt.
Once the Ghee is melted add the Chicken, Cauliflower Rice and Hot Sauce stirring it all together.
Cover and simmer over low stirring every 5 minutes for 20-30 mintes
Some items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Pork Tenderloin that is AMAZING and Simple! Pork alone is great but a tenderloin is full of great flavor. It’s even better when you add some Apples and Sage to a mix. I came up with this recipe one random night after visiting an apple picking farm and having an overabundance of apples. As usual I just started throwing things together starting with the rub. I had been working on a Sausage recipe and had left over seasoning so I used it as a rub and from there my Sage Pork Rub was bored. I applied the rub to o the tenderloin, seared it, then cooked apples and onions in the leftover juices from searing . Once the onions and apples are done cooking I add in some chicken broth to a bunch of delicious spices.
I put the lid on the pot and forgot it for the next 45 minutes, except to flip the meat one after about 20 minad some extra. We had some extra quinoa in the fridge, which lets be honest, is very bland by itself and usually needs a little something extra to it, so I threw some of the juices from that the Tenderloin had cooked in onto the Quinoa… WOW it was amazing!!
What is great about this dish is that t doesn’t’ take long to prep, about 12 minutes, then it is a cook it and forget it type dish that only takes about 45 minutes to cook. Just throw it in a pot on low, put on the lid and let the juices and heat do its work. The apples are a great topping to your pork tenderloin adding a sweet flavorful taste to each bite.
My Diary Free Mashed Potatoes are the prefect match for this scrumptious meal. I hope you ENJOY it as much as we do!
1 Honey crisp apple, de-cored and cut into 1 inch chunks
1 cup chicken broth
2 teaspoons Sage
1 teaspoon Paprika
1/2 teaspoon Thyme
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
Instructions
Add Avocado Oil in large Pot or Dutch Oven and heat over medium-low heat
Place the tenderloin on a plate or cutting board and coat with the Pork Rub
Place into Pot/Dutch Oven, searing for two minutes, flip.
Continue cooking and flipping till the four sides are cooked (total 8 minutes)
Remove the tenderloin and place it on a plate
Add the Chopped Onion, cooking for 4minutes, stirring occasionally
Add the Chopped Honeycrisp Apple continue cooking for another 4 minutes, stirring occasionally
Add the chicken broth, stir it in
Place the Pork Tenderloin back into the pot
Add the remaining ingredients and cover.
Cook for 20 minutes, flip the Pork Tenderloin and cook an additional 20-25 minutes until Pork Tenderloin is cooked to 165 degrees
ENJOY!
Some of the items I used are:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Sage Pork Rub is our go to Pork Rub but is also great on Chicken! This creation came about one day I was cooking a pork tenderloin for dinner and trying to figure out what to put on it. I had made sausage earlier in the day and had some of the seasoning mix left so I used it as a rub on the Pork, seared it and cooked it. The seasoning gave it a good taste, and I thought that it could be adapted for rub. From there I started experimenting till I came up with what I consider to be the perfect blend of spices.
This is one of those spice combinations that is great to make in a big batch and store in a small mason jar. I have started doing this with a lot of spice mixtures I created and use regularly. The big batch makes it a lot easier when you go to cook a meal to have your spice mixtures already made up. I just throw a label on it store it with the rest of my spices. It saves a lot of time finding the spices then measuring them out.
Sage Pork Rub is the perfect way to add great flavor to your pork dinner!
Ingredients
2 tablespoons Dried Rubbed Sage
1 1/2 teaspoons Ground Thyme
1 1/2 teaspoons Paprika
1 teaspoons Sea Salt
1 teaspoons Ground Black Pepper
1 teaspoons Garlic Powder
1 teaspoons Garlic Powder
Instructions
Combine all ingredients in a Mason Jar, label and date
Store in a dried, cool place
ENJOY!
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Who doesn’t LOVE Sausage?! It goes great with eggs, on-top of a salad at lunch or in your favorite marinara for dinner. Needless to say, this is a staple when meal prepping, especially if doing a Whole30. We usually make a large batch of it and store it in the fridge to use all week. It is great for a quick and easy breakfast and to mix in with different meals. This recipe is really versatile and works well with any ground meat pork, chicken or turkey.
Breakfast Sausage is definitely a staple in my house. A average breakfast consist of sausage,eggs and sweet potatoes. Finding a clean and affordable Sausage is no easy task. Add on trying to find one that is Whole30 compliant and taste good, so I set out to create my own. I cannot tell you the number of Sausage recipes I have tried and and failed at! Many versions have ended in the trash can because I didn’t like the seasoning or it just was to dry.
What is great about this recipe is you can make it more or less spicy. Simply add more or less Crushed Red Pepper. If you prefer something a little sweeter, or want to change it up, you can add a little Maple Syrup (not Whole30). Another plus in making your own sausage is that you can prepare it however you want. You can make links, patties meatballs or crumbles. I have found that for meal prep crumbles are best. You can just take the sausage and throw it on or with anything. If you don’t tolerate egg, just omit the the egg. I hope you ENJOY this recipe as much as we do!
Breakfast sausage that is easily adaptable to be spicy, sweet or both. Whole30, Paleo and Keto Compliant!
Ingredients
1 pound Ground Pork or Ground Turkey
1 Large Egg
1 tablespoon Sage
1 teaspoon Sea Salt
3/4 teaspoon Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Celery Seed
1/4 teaspoon Black Pepper
1/4 teaspoon Nutmeg
OPTIONAL:
For Spicy Sausage add 3/4 teaspoon Crush Red Peppers
For Maple Sausage add 2 tablespoons Maple Syrup (not Whole30)
Instructions
Preheat skillet over medium-low heat
Combine desired ingredients in a mixing bowl
Form into 1 inch balls and flatten to make into a patty
Place Patties into heated skillet and cover
Flip every 3-4 minutes until cooked through, usually about 10 to 12 minutes
ENJOY!
Some of the Items I used
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Spicy Green Beans are one of those easy, go to sides that go good with any dinner. When you add a little kick to them they are even better.
There are so many different ways you can cook Green Beans. You can cook them in the microwave, on a stove top, in a skillet, on the grill or in the oven. A few years ago I started cooking them in the oven and on the grill. From that point on it quickly became my favorite way to prepare them. They cook the Green Beans perfectly with a little crisp you can’t get from the microwave. Not to mention it just adds a ton more flavor. And, the best part about them is you can just throw them in and forget them. Just don’t actually forget them, unless you like them SUPER crispy!
These bad boys are cooked with some Shallots, Crushed Red Peppers then tossed with Avocado Oil and spices. The Crushed Red Pepper and spices add nice little kick.
How to make:
Just toss the Green Beans, Shallots, Crushed Red Pepper, Salt, Pepper and Onion Powder in the Avocado Oil, spread them out a cookie sheet and pop them cook them in the oven (or on the stove or grill). Any cooking method works, I prefer cooking them in the oven usually with some type of potato or other vegetables that I might be cooking/meal prepping. Why Shallots and not Onion or maybe Dried Chopped Onion? Shallots provide a great taste that is not to potent with almost a hint of Garlic. This adds a great flavor to the green beans!
Most things I make are simple and easy to put together and this is no exception. This recipe was created using fresh green beans but you can use frozen green beans in a pinch. While I always try to keep fresh green beans in the fridge there are times when I forget I to buy them. Then there are times I forgot how long I have had them. Therefore, I usually keep a few bags in the freezer just in case. It just makes life simpler and ensures that I always have Green Beans. Another fun fact. These are great to prep at the beginning of the week to use for different meals throughout the week. They also make a great snack!
If you don’t like things too spicy then reduce the amount of Crushed Red Peppers, 1/2 teaspoon packs enough punch without being to hot. I hope you enjoy Spicy Green Beans as much as I do!
Spicy Green Beans that are Whole30, Paleo and Keto Compliant!
Ingredients
1 pounds Green Beans
2 small Shallots (about a 1/4 cup)
2 tablespoons Avocado Oil or Ghee/Grass Fed Butter
2 teaspoons Minced Garlic
1 teaspoon Crushed Red Pepper
¼ teaspoon Onion Powder
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper
Instructions
Heat Oven to 375 degrees
Cut the ends off of the Green Beans if needed, and slice/chop Shallots
Add all ingredients to a mixing bowl, mixing until everything is evenly incorporated
Spread Parchment Paper on Baking Sheet
Evenly spread out Green Beans on top of the Parchment Paper,
Cook for 15 minutes, stir and cook another 15 minutes.
ENJOY!
Some of the Items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Something that taste like candy that is actually super healthy for you, say it isn’t so! While these little cubes of deliciousness are packed full of nutrients they also hit that sweet tooth or pumpkin craving you might be having. What gives them there wonderful taste? Maple Syrup with a Pumpkin Spice kick to it…
Butternut Squash in itself has many health benefits including being loaded with Fiber and Vitamin C, it prevents high blood pressure, keeps your bones strong, reduces inflammation, and boosts the immune system all while aiding to weight loss. Then there is the Maple Syrup, while deliciously sweet it is packed with antioxidant and immune boosting vitamins. Cinnamon is great for gut health due to its high antioxidants. Cinnamon also has many anti-inflammatory properties, is known to fight infections and viruses and is great for the skin.
Not only is it delicious but this dish is super easy to make. All you need to do is cube a Butternut Squash (or you can cheat and buy it already cubed, I do), throw in some maple syrup and add your spice. Spread the cubes out on a cookie sheet and put them into the oven and let the magic happen.
2 pounds of butternut squash, peeled and cut into 1 inch cubes
6 tablespoons Maple Syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Allspice
Instructions
Preheat oven to 400 Degrees
Add all ingredients to a mixing bowls stirring until the Butternut Squash is evenly coated.
Spread Butternut Squash onto a cookie sheet. If at all possible make sure they are not touching.
Cook for 10 minutes, then flip.
Cook an additional 10 minutes, remove from the oven and Enjoy!
Some of the Items I used:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Who doesn’t love Burgers? There are endless ways to make them… Turkey, Beef, Bison, Ostrich or even Alligator, not to mention the countless topping possibilities… Ketchup, BBQ Sauce, Ranch, Cheese, Bacon, Avocado, A1, Eggs, Fired Onion, Lettuce and the list goes on and on and on. This particular Burger is a classic savory burger with a little bit of a Ranch kick to it (my current obsession)! I created this burger when doing a Whole30 needing something tasty and fun yet still meeting the Whole30 requirements and fell in love with it.
Many experimentations went into making this burger. The biggest challenge was finding a grain free substitute for breadcrumbs. After a few other failed experiments I tried using Almond Flour and I have been using Almond Flour ever since! I have tested it making countless burgers, to include turkey burgers, I found that it works great at not only holding your burger together but it absorbs the juices nicely without drying out your burger, which is critical in the perfect burger.
One last, but very important trick to making a good burger is to cook it in a Cast Iron skillet. Make sure to pre-heat the skillet before placing the burgers in and make sure your skillet is oiled up. I typically use Duck Fat when making burgers. It works really well at getting those burgers cooking fast. Duck Fat is a healthy substitute for butter and oils. It gets nice and hot quickly while adding those extra nutrients to your burger. I have also found that Avocado Oilworks nicely as well. Either on would be amazing for cooking that perfect burger!
Everyone has their own tips, tricks,and ways to make burgers with endless topping possibilities. Have fun taking this burger your own!
2 tablespoon Ranch Mix (see Ranch Mix recipe under seasoning and spices)
2 tablespoons Ketchup
1/2 tablespoon Dijon Mustard
Instructions
Heat Cast Iron/Pan over medium heat with Oil/Duck Fat
Combine all ingredients, mix until they are evenly incorporated.
Make five patties from the mixture
Carefully place patties in heated pan and cover, flipping after four minutes
Continue cooking for another four minutes, flip, cover and reduce heat to medium-low.
Allow the burgers to cook for another 10 minutes, covered, flipping every 5 minutes, or until cooked to your liking.
ENJOY!
Some of the Items I use:
Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.
Prep Time: 5
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