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Ten egg-free cheeseburger muffins for Later Full GAPS arranged on a cream platter

Egg-Free Cheeseburger Muffins for Full GAPS

Ten beef-dominant egg-free cheeseburger muffins with cultured sour cream, fermented almond flour, fine cauliflower and an aged-cheddar center for Later Full GAPS.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 large muffins
Course: Appetizer, Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 1 cup fully cultured homemade sour cream
  • 1 large Roma tomato diced; at 1x, 2 small tomatoes may replace the large Roma tomato; double that replacement at 2x
  • 1 bunch green onions thinly sliced
  • 7 ounces natural aged cheddar grate about one-third; cut the remaining two-thirds into one cube per large muffin
  • 2/3 cup homemade flour from properly fermented almonds
  • 1/2 cup cauliflower rice very finely riced
  • 1 tablespoon raw apple cider vinegar
  • 2 1/4 teaspoons mineral salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • 1 Uncoated stainless-steel 12-well muffin pan
  • 10 unbleached parchment muffin liners 20 for 2x
  • 1 Large glass mixing bowl
  • 1 Small mixing bowl
  • 1 Cutting board and sharp knife
  • 1 Measuring cups and spoons
  • 1 Kitchen scale optional, for even portions

Method
 

  1. Preheat the oven to 350°F. For the 1x batch, line ten wells of an uncoated stainless-steel muffin pan with unbleached parchment liners. For 2x, line ten wells in each of two pans.
  2. Combine the fermented almond flour, mineral salt and black pepper in a small bowl. Set aside.
  3. In a large glass bowl, combine the ground beef, cultured sour cream, apple cider vinegar, diced tomato, green onions, very fine cauliflower rice and the grated one-third of the cheddar.
  4. Sprinkle the almond-flour mixture over the beef. Fold and break the mixture apart only until the ingredients are evenly distributed and the beef looks slightly lighter but still loose. Stop before it becomes smooth, pasty or compacted.
    Beef-dominant egg-free cheeseburger muffin mixture with cultured sour cream, tomato, green onion, cheddar and fine cauliflower for Later Full GAPS
  5. Divide about half the meat mixture among the lined wells and make a shallow center in each. Place one cheddar cube in every filled well, then cover with the remaining meat mixture. Keep every cube away from the pan edge and mound the tops gently without packing.
    Ten parchment-lined cheeseburger muffin wells half-filled with beef mixture and one cheddar cube centered in each for Later Full GAPS
  6. Bake the large muffins for 30 minutes. The tops should be deeply browned, the tomato softened and the center cooked rather than glossy and raw when one muffin is opened. Cream and cheese may bubble around the parchment.
  7. Serve warm over salad greens with the creamy pan juices and tolerated pickles or fresh tomato slices.

Notes

Later Full GAPS: Use after properly fermented almond flour, fully cultured sour cream and natural aged cheddar have each been introduced and tolerated. This is not an Introduction Diet recipe.
Mini muffins: The same batch makes about 30 mini muffins. Bake for about 12 to 15 minutes, beginning to check at 12 minutes.
Egg-free: These are meat muffins, not bread muffins. Mix only until even so the beef stays tender rather than pasty.
Scaling: The 2x control makes 20 large muffins and doubles every measured ingredient. Use two 12-well pans and fill ten wells in each.
Storage: Cool and freeze extras in a covered freezer container. Thaw in the refrigerator overnight and reheat at 325°F for about 15 minutes.

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