Recipes posted a year ago:
I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver. We spend plenty of time talking about food as it is, of course, one of our favorite subjects. I love to walk in and hear him say, ” We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah? How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect. This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come. Spending time in the kitchen has paid off. Casey and I love to cook, it is true. But, this honestly doesn’t seem to take as much time for us as it used to. Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are. Great food in less time. Alas, you do not have to spend the time that we have. Take advantage of our site. We are happy to do the experimenting for you! I digress.
I have a sad story about this recipe. I cooked it all up. I threw it in the oven. The delicious smell filled the kitchen. The buzzer on the oven went off. I grabbed the potholders, took the dish out of the oven, and then proceeded to drop it right onto the floor. Glass pan in pieces everywhere, dinner ruined! My dish had to go into the garbage, sadly along with the bacon. Horrifying.
Next night, I tried it again. This time using a metal pan so that even if I did manage to drop it again (What are the odds?) then at least some of the meal could be salvaged. It was worth the wait.
This is one of those meals where really “throwing in what sounds good” works with pretty much flawless perfection.
- 1 lb of burger (elk, beef, bison.. whatever you like)
- 6 strips of bacon
- 6 eggs
- 1-1/2 cups mushrooms, chopped
- 1 shallot, chopped
- 1 to 2 cloves of garlic. chopped
- 2 cups of kale, chopped
- 1 tablespoon of coconut oil, divided
- 1/4 cup almond flour
- Optional: 1 cup shredded cheddar cheese (we used Kerry Gold brand)
I found it easiest to just use three pans here to cook everything at the same time. Cook the burger in one pan with half the coconut oil, the bacon in another, and then the rest of the oil, mushrooms, shallot, kale in another.
Beat the eggs in a separate bowl and then pour in the almond flour and stir. Heat the oven to 400 degrees.
Once burger is cooked thoroughly, crumble into the bottom of a 8×8 pan or pie pan. Chop up the bacon and mix into the veggie mixture. Put this mixture on top of the burger mixture.