Here’s a novel way to add bacon to your hamburgers.  Normally we put the bacon on it's simply mixed in with the meat. Using lean meat, it adds a bit of healthy fat and moisture, to make for lovely juicy hamburgers! More delicious than usual. Hamburgers have got to be a staple in American and Canadian lives.  I wonder if that is the case in the rest of the world.  I suspect it is, especially where hamburger franchises from America have made it into other countries.  We know homemade hamburgers and low-carb buns are so much better for our families though.

Find my lovely gluten-free Hamburger Buns over here.

For other great Low-Carb, Gluten-Free recipes by the team & me:
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3 lbs lean ground beef (1.4 kg)
3 eggs
3 tbsp Gluten-FreeBake Mix 2 (45 mL)
2 tsp Montreal® Steak spice (10 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
7 slices bacon, cut into tiny pieces
Bacon fat for frying, OR olive oil

In large bowl, place ground beef.  In medium bowl, beat eggs with a fork.  Add Gluten-Free Bake Mix 2, Montreal® Steak spice, salt and black pepper.  Whisk with fork.  Work egg mixture into the ground beef with clean hands.

In large nonstick frying pan, cook bacon until it is slightly undercooked.  Add to the ground beef and work it in as well. 

Using an ice cream scoop, scoop level amounts of ground beef mixture and form into thin patties with your hands.

Heat some bacon fat, OR olive oil in frying pan over medium heat.  Add about 4 to five patties at a time and cook about 7 to 10 minutes on each side, or until no longer pink in the center.  Reduce the heat as necessary to prevent burning the burgers.

Yield:  32 hamburgers
1 hamburger
111.1 calories
9.9 g protein
7.5 g fat
0.3 g net carbs