Premium Recipes

4 Servings

Difficulty Level: Easy

Notes:

*Works for any ground meat: ground chicken, turkey, beef, bison

* goes great with grilled vegetables or as a protein source for a salad

Ingredients:

• 32 oz Ground Meat (or canned fish)
• 4 Eggs Whites
• 1 cup Almond or other Gluten-Free Flour (add more if mixture is too moist)
• ½ Onion finely diced
• 2 cups finely diced mushrooms (any kind)
• 1 tsp White Pepper (Black will work too)
• 1 tsp Sage
• 1 tsp Thyme
• 2 cups stock (veggie, chicken, or beef, based on type of meat you are using)
• ½ Tbs cornstarch or thickening agent

Steps:

1. Using your hand, combine all ingredients (except stock) in large bowl.  Mix will be very wet.
2. Put a small plate on your kitchen scale, and measure meat into 2oz portions.  Roll portions into ball, flattening slightly.
3. Turn stovetop to medium, and heat 1 Tb oil (coconut, etc) in a large, high edged skillet or wide pot.  Distribute flattened patties throughout pan, working in a circle from outside inward, ideally leaving ½” space between them. If extra room, leave center of pot empty.
4. Heat stock in separate pot on stovetop (or microwave) until almost boiling.  Remove from heat and whisk in cornstarch, breaking up lumps (alternately, you can mix cornstarch into ¼ cup water, then add to stock).
5. Gently pour stock around patties (if open space in middle of pan, just pour stock into opening).
6. Cover skillet/pot to bring mix to a gentle simmer.  Uncover, and cook patties for 20-25 minutes, testing for doneness with thermometer.
7. To serve, transfer to separate dishes (or Tupperware), and spoon leftover stock over the top.