- 2 lbs 80/20 hamburger meat
- 2 Tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tsp Pink Himalayan or Real Salt
- 1/2 tsp white pepper
- 4 Tbsp butter
- In a medium bowl, add all ingredients except for butter and mix thoroughly.
- After the burger mixture is combined, score the mixture with your hand making a cross to make it easier to divide the meat evenly so that all burgers are the same size.
- With each of the four sections, make four equal-sized burgers.
- Press one tbsp of butter into the center of each burger, then cover the butter completely with the burger mixture making sure no butter is showing.
- If cooking on a grill, grill for approximately 7-8 min on each side depending on the temp of your grill and desired doneness. The added fat may cause flare-ups on the grill, so make sure to watch closely. If cooking in a pan, cook on med for approximately 8-9 minutes on each side or until desired doneness. If you are like me and prefer your burger well done, you'll cook it much longer depending on the grill or stove temperature.
- Garnish burger with your favorite toppings.
Notes
Note: You can also make smaller burgers by dividing the mixture into 8 equal portions using 1/2 tbsp of butter per burger. This would cut the nutritional information in half.Nutrition
Calories: 686kcal | Carbohydrates: 1g | Protein: 40g | Fat: 56g | Saturated Fat: 24g | Cholesterol: 191mg | Sodium: 1315mg | Potassium: 621mg | Vitamin A: 355IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 4.4mg
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