These are so easy, because you just airfry the burger on some nonstick foil, butter some bread, and airfry those too.
To go straight to the recipe, skip to the ❤️🔥.
I did the carnivore diet for autoimmune issues, and I basically still eat that way (plus toast).
If you ever want to reset your health, you might try eating this way too. Just make a quarter pound burger on toast buns for lunch and dinner, and you might find that there are LOTS of things to appreciate about this way of eating.
1. You never get tired of it (as long as you don’t add any other ingredients. Counter-intuitive, I know!)
2. You stay full without needing to snack.
3. You sleep so much easier and deeper (switch to decaf coffee or herbal tea, if you still need some help).
4. You have a much smaller grocery bill, and a much simpler shopping list.
5. Your gut stays happy, and you are effortlessly accomplishing an intermittent fast.
6. No more mystery in what you’ll have for lunch or dinner again. And no challenge in cooking it up - you’ll get so good at it.
7. You might also experience all of the other benefits of the carnivore (mostly) diet, like better oral health, weight loss, sustained energy, improved mood and balanced blood sugar.
This recipe includes a good BBQ sauce and pimiento cheese, so none of the former benefits apply, but it’s still a fun way to switch things up (not that you need to!) for a recipe that I already make all the time.
I like to have a whole milk decaf latte with every meal, and Kyle likes plain yogurt with frozen blueberries. You can rely on one of those options to round out your calories, if you still feel hungry.
❤️🔥
For this recipe, you make the pimiento cheese during your very first meal, and then you’ll have it for the rest of the week for subsequent burgers that you’ll want to make on-demand.
Serves 2 at a time. Serves 2 for a whole week if you multiply the beef, bread, and butter by 14.
Ingredients:
- 1/2 pound organic grass-fed ground beef.
- 4 pieces of good quality honey white bread (made with only wheat, honey, yeast, water, and salt).
- A good BBQ sauce (no high fructose corn syrup, and a reasonable amount of carbs per serving). I like Heinz BBQ Sauce Texas Bold and Spicy 19.5 oz).
- 4 jars diced pimientos (4 oz each).
- 12 oz good Mayo (no soybean or canola oil). I like Primal Kitchen Mayo made with Avocado Oil.
- 16 oz shredded sharp cheddar cheese.
- 1/4 tsp black pepper.
- 2 tbsp salted butter (a good one like Kerrygold).
2. Flatten the beef as best you can into a rectangle that’s about 1/4 inch thick. Fold up the foil around it, and pinch the ends together, so none of the juices leak out as it cooks.
3. Place this into the airfryer and cook at 400 degrees for 10 minutes.
4. Once that’s done, flip it with a spatula and cook it again at 400 degrees for 10 more minutes.
5. While that’s cooking, gather the ingredients to make the pimiento cheese; Mayo, cheese, pimientos, and black pepper.
6. In a large bowl, combine the Mayo, cheese, pimientos (undrained) and black pepper. Stir well. Set aside.
7. Now make the toasts. Get out 2 tbsp of butter and place it in a microwave safe bowl, and nuke for 10 seconds.
8. Now place 2 pieces of bread each onto two of the dehydrator trays that came with your airfryer.
9. Butter them up on one side, and then butter up the crust edges. Keep the buttered side facing up.
10. Stack the trays on top of each other, and airfry them at 400 degrees for 3 minutes.
11. Use tongs in your left hand, and a spatula in your right hand to move the top tray to the countertop. (Switch method if left handed).
12. Repeat with bottom tray, and place it on top of the original tray.
13. Carefully place both stacked trays back into the airfryer, and cook at 400 degrees for 3 more minutes.
14. Cover both sides of your burger patty with BBQ sauce.
15. Cut it in half to make 2 quarter pound burgers.
16. Top each BBQ’d patty with pimiento cheese (note: ignore the olives you see here).
18. Transfer one piece of toast from the top rack onto 2 plates (buttered side down).
19. Transfer one patty to each piece of toast.
20. Top each burger with one piece of toast from the bottom rack (buttered side up).
21. Smash each assembled burger gently with your hands.
22. Serve with a decaf latte, which I have plenty of time to make during the burger cooking phase on subsequent nights.
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