This recipe is handy for making something on the fly, like on a lunch break. Thanks go to Ottershrew who showed me this one!
Put the beef, carrots, onion, garlic and herbs together into a large mixing bowl. I add the eggs to help them stick, but if you can't tolerant them, the burgers come together pretty well without them. To really grind it all together, it's better to use your bare hands.
Have a large flat plate set to one side with a layer of buckwheat flour sprinkled generously over it. Take small handfulls of the mixture and shape them one at a time into burgers (first into meatballs, then flatten them out a bit. I like to leave them thick, then flatten them directly on the pan as I fry them). Roll each burger around on the plate of flour until they're completely dusted.
Heat your cast iron frying pan/skillet and grease it with duckfat, ghee or grape seed oil. While they're cooking, I make the blini batter.
For the blinis, follow Laura's recipe here.
Garnish the burgers with fresh salad of your liking, et voila! BuckBurgers ;D
Put the beef, carrots, onion, garlic and herbs together into a large mixing bowl. I add the eggs to help them stick, but if you can't tolerant them, the burgers come together pretty well without them. To really grind it all together, it's better to use your bare hands.
Have a large flat plate set to one side with a layer of buckwheat flour sprinkled generously over it. Take small handfulls of the mixture and shape them one at a time into burgers (first into meatballs, then flatten them out a bit. I like to leave them thick, then flatten them directly on the pan as I fry them). Roll each burger around on the plate of flour until they're completely dusted.
Heat your cast iron frying pan/skillet and grease it with duckfat, ghee or grape seed oil. While they're cooking, I make the blini batter.
For the blinis, follow Laura's recipe here.
Garnish the burgers with fresh salad of your liking, et voila! BuckBurgers ;D
