If you live in the north, you know that 50 degree weather in March calls for grilling out, which is exactly what we did this past weekend. Even if it is dark at 6:00 pm. The flavorful burgers sandwiched between crisp hashbrown cakes made summer feel like it was that much closer.
There are really few better things than a good, homemade burger patty on the grill. If you don’t want to get messy, though, a frozen patty (I personally like the organic grassfed frozen beef patties from Costco, which I mentioned here) would work great as well. The star of the show really is the hashbrown cake–you won’t even notice the missing bun (fork required!).
I will note that potatoes typically fall into the “gray area” of Paleo–many consider them okay, many consider them off-limits. I, personally, am fine with them in moderation.
If you are doing Whole 30 and using frozen hashbrowns, double check the ingredient labels. Many brands have additives like MSG. I buy mine at Trader Joe’s: the only ingredient is “potatoes.” If you have trouble finding any, make your own! As long as you keep your toppings compliant, these babies are Whole 30 approved–enjoy!
Grilled Burgers with Hashbrown Cakes
For the Hashbrown Cakes (makes 7-8 patties)
- 3 cups frozen hasbrowns, thawed (or 3 cups freshly grated potatoes)
- 1/4 tsp pink Himalayan sea salt
- 1/2 medium onion, thinly sliced
- 2 tsp Primal Palate Meat and Potato Seasoning*
- 2 Tbsp ghee, melted
- 1 egg, whisked
For the Burgers
- 2 lbs ground beef
- 1 egg, whisked
- 1/4 cup almond meal or flour
- 1 tsp pink Himalayan seal salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- Toppings: Tesse Mae’s Ketchup and Ranch, Avocado or guacamole, fried egg.
*If you do not have this seasoning on hand 1) I would encourage you to get some because it is amazing but 2), you can substitute a 1/2 tsp each of garlic powder, paprika and black pepper and a 1/4 tsp of pink Himalayan sea salt
- Heat the oven to 425 degrees.
- Place the hasbrowns in a large bowl lined with paper towels. Sprinkle with 1/4 tsp sea salt and let set. This will draw some water out of the potatoes.
- While the hashbrowns are resting, slice your onion, melt the ghee and whisk the egg.
- Squeeze the hashbrowns into the paper towels, using the paper towels to absorb as much water as you can. Place the dried hashbrowns back into the large bowl.
- Add the melted ghee, whisked egg, sliced onion and spice mixture into the hashbrowns and mix well.
- Line a large baking sheet with parchment paper. Divide the hashbrown mixture into about 8 even patties, patting them down and shaping them in to circles.
- Place the hashbrown cakes in the 425 degree oven for 20 minutes.
- While the hasbrown patties are in the oven, prepare your burgers. In a large bowl, mix together all of the burger ingredients–your hands are the best tool for this! Form into 8 patties.
- After the 20 minutes are up, flip the hashbrown cakes and press them down.
- Reduce the oven heat to 350. Place the hashbrown patties back into the oven for another 30 minutes.
- Once you flip the hashbrown cakes and put them back into the oven, heat your grill to medium-high heat. For a charcoal grill, this should take 10-15 minutes.
- When the grill is hot, grill the burgers for 5-8 minutes per side (depending on the size of the patty) to an internal temperature of 160 degrees.
- Remove hashbrown cakes from oven.
- Serve the burgers on top of a hasbrown patty. Top with your favorite ingredients such as guacamole and a fried egg. Add another hashbrown patty on top and enjoy with a fork.
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