Wow. It was a Crazy Day!
Yesterday turned out to be a bit overloaded, and, driving home after dropping my youngest at an appointment and stopping at a local grocer for one forgotten homemade laundry detergent ingredient, I arrived home with absolutely No plan for dinner.
I sat on the couch long enough to catch my breath and toy with the idea of a “fend for yourself” night….a periodic event in our home when there’s plenty in the kitchen for everyone to create their own meals (and maybe eliminate some leftovers from the fridge). Unfortunately we didn’t really have any leftovers to speak of, since that’s what everyone ate for lunch so I switched my thinking and decided on Hamburger Stacks.
“Hamburger Stacks” is my invented name for one of our easy to prepare meals that can be flexed in different directions based on what’s in the fridge and pantry.
No gluten, grain, dairy, eggs
- 1 Tablespoon coconut oil
- 1 Pound of ground beef (defrosted)
- 1 Tablespoon turmeric
- 2 Tablespoons mustard
- 1/2 Tablespoon garlic powder
- 2 Tablespoons coconut aminos
- 1 dill pickle (diced)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Tablespoon coconut oil (if needed)
- Onion (outer skin and tips removed, thinly sliced and quartered)
- 2-3 garlic cloves (minced)
- Salt & pepper to taste
- Excluding coconut oil, mix all “Beef” ingredients together.
- Evenly distribute and shape into patties using approximately 1/3 cup of the meat mixture per patty pressed down to about 1 inch thickness. Set aside.
- In a large skillet, melt and distribute about 1 Tablespoon of the coconut oil and pre-heat to a medium heat.
- Carefully place enough hamburger patties in the skillet to fill the bottom of the pan with space between the patties. Cook for approximately 3 minutes and then flip with a thin metal spatula to cook an equal amount on the other side or to your cooking preference.
- Once done, remove patties from the skillet and place on a paper towel-lined plate and cover to rest. Continue until all patties are cooked.
- Add remaining coconut oil (if needed) to medium hot skillet containing residual from the meat patties to melt and distribute.
- Add sliced onions and sauté for approximately 3 minutes (to just beginning of translucency), stirring periodically. Add minced garlic and salt and pepper to taste and continue to sauté for 3 minutes. Remove from heat.
- Serve with your favorite additions such as tomatoes, avocados, lettuce, fresh cilantro…hey maybe even some sliced fresh jalapeno or salsa.
- I use expeller-pressed or refined coconut oil for this recipe to avoid the coconutty flavor. Check out brands like Tropical Traditions or Nutiva at your local grocery store or online through sources like Azurestandard, VitaCost, Thrive Market, and Amazon.
- I like using Redmond Real Salt (fine).
- Check out LocalHarvest for grass fed & finished, non-GMO, organic beef nearby, as well as some grocery stores.
- I recommend organic, non-GMO fruits and veggies, and it’s great to grow your own, but resources like LocalHarvest and the “Clean 15” and “Dirty Dozen” lists at Environmental Working Group EWG might also be helpful.
Recipe by Elaine @ www.foodandlivingcoach.com
Do you sometimes have crazy days and that brilliant idea just doesn’t pop into your head for the family meal? I understand. You might enjoy this one. It turned out to be a fun meal, and everybody got a little creative on their stacks, so it all made for an enjoyable meal and a good laugh together as weregrouped at the dinner table at the end of what was a crazy day.