Bacon Burgers

My family loves these!! 

2 lbs ground beef (I prefer grass-fed/finished, but if that is not available, an 85/15 fat blend works best)
1/2 pound bacon
loads of bacon grease

Use kitchen sheers to cut bacon in half lengthwise, then chop into 1/2 inch by 1/2 inch pieces (or there abouts)

Cook bacon until about half done in skillet. Pour bacon and grease into bowl with ground burger. Mix and patty. 

Melt bacon grease in skillet at medium heat and place patties in pan. Cover pan with lid to cut down on mess and speed cooking. Flip when bottom starts to brown. Continue cooking/flipping until burgers are done. Keep adding bacon grease as the pan starts to dry out - this will prevent the burgers from burning. 

I enjoy these with barbecue sauce (again, my 20%) but my kids like them with cheese and ketchup. 

Primal Meatloaf

For the original recipe, please go to Mark's Daily Apple.

2 pounds ground meat (we use a mix of pork and venison)

2 eggs, whisked

1 garlic clove, chopped

1 small onion, finely chopped

1 carrot, grated or finely chopped

1 celery rib, finely chopped

2 tablespoons butter (or bacon grease)

Small handful of fresh parsley springs, chopped

1/2 teaspoon dried dill

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Preheat oven to 400 degrees F.

Saute garlic, onion, carrot, and celery in butter (or bacon grease) over medium heat until onions are soft, 6-8 minutes.

In a large bowl, mix all the ingredients together. The best way to mix meatloaf is with your hands.

Put the meat into a loaf pan. (we have even made these into meatballs and had just as good of luck, except they cook faster)

Bake for 45 minutes or until center is done. Top with a Paleo/Primal ketchup if you have a recipe you like. We still use Heinz and consider it our 20%.