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Eight skillet meatloaf burgers for Full GAPS on a cream platter

Skillet Meatloaf Burgers for Full GAPS

Eight tender Full GAPS skillet patties made with beef, finely chopped vegetables, tomato puree, egg, and properly prepared almond flour.
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Prep Time 5 minutes
Servings: 8 patties
Course: Dinner, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup onion finely chopped
  • 1/2 cup green bell pepper finely chopped
  • 1 whole egg
  • 3 tbsp tomato puree homemade or verified additive-free
  • 1 tsp mineral salt
  • 1/2 tsp black pepper
  • 1/2 cup properly prepared almond flour see notes
  • 2 tbsp butter or source-appropriate GAPS cooking fat

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Large clear glass mixing bowl
  • Flexible silicone spatula
  • Measuring cups and spoons
  • Wide turner

Method
 

  1. Place the ground beef, finely chopped onion, finely chopped green bell pepper, whole egg, tomato puree, mineral salt, black pepper, and properly prepared almond flour in a large bowl.
    Ground beef vegetables tomato puree egg and almond flour mixed in a glass bowl
  2. Mix just until the vegetables, egg, puree, and flour are evenly distributed. Stop before the beef becomes compressed or paste-like.
  3. Divide the mixture into exactly 8 equal portions and shape each into a patty of even thickness.
  4. Melt the butter or chosen GAPS cooking fat in the Le Creuset Artichaut skillet over medium-low heat until hot and bubbling without browning.
  5. Add patties without crowding. Cook the first side for 10 minutes over medium-low heat, lowering the heat if the surface begins darkening too quickly.
    Four meatloaf burgers cooking in the exact Artichaut skillet
  6. Turn once and cook the second side for 10-15 minutes, until the centers are cooked through with no raw glossy beef. Repeat with remaining patties if cooking in batches.

Notes

Full GAPS. Use properly prepared almond flour and homemade or verified additive-free tomato puree.
The source directions require 10 minutes on the first side and 10-15 minutes on the second; its separate 15-minute total is inconsistent and is not used.
Yield: exactly 8 patties.
Lower the heat rather than allowing dark browning.

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