Do you know what’s incredibly, undeniably delicious?
I don’t know what it is about being on the Whole30, but food tastes so much more gosh-darned delicious and I get these cravings for red meat like I have to check in the mirror to see if my canines are sharpening, or something. One of my favorite go-to lunches is the bunless burger. Auto-correct is attempting to tell me that “bunless” is actually “gunless,” but that’s quite the opposite of how this burger came to be. The ground venison I pulled out of our deep-freeze is from my very first buck I shot last fall. The gun was very much required.
It’s quite a simple recipe, but the venison makes all the difference.
- Melt 1 Tbsp of coconut oil into a pan on medium; mix garlic granules into 1/4 pound of ground venison (or substitute grass-fed ground beef) and form into a patty; brown on one side, flip, then cook on low until medium rare; turn off heat and cover.
- Meanwhile assemble the fixings: lettuce leaves, baby spinach, 2-3 tomato slices; top with sugar-free yellow mustard and sugar-free dijon. Add cooked burger patty and top with Paleo Ranch Dressing.