This weekend we had Katie’s mom and sister down for a visit. Sometimes cooking and preparing food for people who aren’t grain free can be challenging. Katie’s sister is gluten free so her family is used to eating weird and wonderful things. For some it can be a bit hard to adapt to our lifestyle and we always try to be mindful of that when we have company.
As part of their visit this weekend we had Tom’s parents over for a dinner. Since we had been having nice weather all week we figured a BBQ would be perfect. What we were not prepared for was the drop in temperature over the weekend. Luckily it was still nice enough to get out there and fire up the BBQ.
Ingredients(for 10 burgers)
- 3-4 lbs of ground beef
- 1/2 an onion, chopped
- 4 pieces of bacon, chopped (uncooked)
- 1 tsp ground cumin
- 10 sprigs of fresh thyme
- hot sauce (your choice – to your taste – we used approximately 1 Tsp)
- 1 Tsp Olive Oil
- 1 egg
- salt and pepper to taste
- In a large mixing bowl combine ground beef, onion, bacon, cumin and olive oil. Mix well with your hands (you can’t be afraid to get right in there!).
- Crack the egg into a separate bowl and beat it with a fork. Add it to the rest of the ingredients and mix it in.
- Add thyme and hot sauce and mix until well combined.
- Separate into even balls to become patties. We made 10 patties out of the beef we used. When all are separated, flatten them down into patties.
- Oil your BBQ grill with olive oil. Heat BBQ to high allowing your grill to heat. Right before you put the patties on turn the heat to medium.
- Try to only flip the burgers once. We cooked ours for about 8-10 minutes per side. Every BBQ is different and every patty maker makes their patties different thicknesses.
- We cooked the burgers till they were about medium-well and then turned the BBQ off allowing the burgers to sit for about 1-2 minutes allowing them to continue cooking on the inside but not get burnt on the outside.
We topped our burgers with fresh tomatoes, onions, homemade dill relish, and mustard. We served them with a side of quinoa salad with a balsamic dressing.
What have you enjoyed grilling lately?
-Katie and Tom