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:
- Using your hand, combine all ingredients (except stock) in large bowl. Mix will be very wet.
- Put a small plate on your kitchen scale, and measure meat into 2oz portions. Roll portions into ball, flattening slightly.
- 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.
- 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).
- Gently pour stock around patties (if open space in middle of pan, just pour stock into opening).
- Cover skillet/pot to bring mix to a gentle simmer. Uncover, and cook patties for 20-25 minutes, testing for doneness with thermometer.
- To serve, transfer to separate dishes (or Tupperware), and spoon leftover stock over the top.
