Butter Burgers vs Beef Fat Burgers | Which Carnivore Beef Burger is the Juiciest!?
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- Опубликовано: 20 окт 2024
- Butter Burgers vs Beef Fat Burgers | Which Carnivore Beef Burger is the Juiciest!?
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Juicy Butter Burgers:
1 lb ground beef, 1/2 stick butter (2 oz) or 2 oz ground beef fat)
Form into burgers, sear for 1-2 minutes, then cover and turn down to medium for 4-8 min depending on how done you want your burgers!
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I've done butter burgers using Paula Deen's method of taking 2 thin patties and sandwiching a slice cold butter in between, sealing the edges well, Very Delicious 😋 (also works well with a slice of cream cheese). I'll have to try them with the tallow.
Oh, interesting I have not seen that! Sounds like a good experiment!
Sounds easier, for me.
I’ve been making Paula Deen’s Butter Burgers forever! Yum!
I just fried up 30 burger patties for the next week. (This is my day off so I had to do it today!) Next time I’ll try the butter burgers. Sounds awesome! I did use 80/20 beef though.
My son just said “I wonder if there’s an evil version of this woman called the Carbogenic Woman.” LOL
Lol, love that!
I love that you include your doggies. And I Love your sped up sounding voice…it makes me laugh. 😊👍
lol, thank you!
Darn fell and broke my left hip anterior replacement. Three days out going to rehab already walking with Walker up the halls of the hospital. See how it is going after time so I can get home some steps to navigate. Carnivore and athleticism is the reason I am doing so great. The burgers looks terrific because the screw up my Carnivore orders here.
I had my hip replacement yesterday and will get all the tubes out today. I don't even bother trying to get the hospital diet to comply (keto or carnivore arent even on the diet choices list) because their business model is based on cheap, processed carbs. I never go to hospital without salt, butter and cheese. My husband will bring me sardines today. Basically anything I can store I the bedside drawer.
Glad you are feeling strong!
I love that he is bringing you sardines!
@@KetogenicWoman and olives 😁
So sorry that happened but happy to see you’re on such a great track. Feel better soon. I had my right hip replaced last summer and was so enjoying my newfound mobility!! Traveled for many weeks in May/June and walked a ton. Three days after coming home, I fell and fractured my right fibula. (Luckily, hip was not affected.) So frustrated that my mobility is even more limited now than it was before the hip replacement. So I really empathize with you, Cassie.
I made burgers today with 1/2 ground pork. Delicious!
This is excellent timing for me. I have access to the higher fat beef but just bought 3 lbs of the lean because it was on a super sale price. But the first burgers I made are really dry, so I added a bunch of butter on top. It never occurred to me to mix it with the meat lol. Thank you!
You are welcome!
I mixed mine with ground pork.
I agree with you Anita. I'm all about pink inside my burgers (and steak). In fact, sometimes I just eat the ground beef raw with salt. I do get my beef freshly ground 80/20 from a free range local butcher here in Costa Rica.
Oh nice to have that good supply!
Nice! I eat all my ground beef raw, too. Sooooooo delicious! I love that I’m not cooking off most of the fat.
Have you eaten steak raw? Ribeye and NY steaks are wonderful raw.
Thank you for this idea. It never occurred to me to add butter or fat to lean ground beef! I'm sure I would prefer the butter, and my thing would be that I'd add the butter, mix it all together, salt it and eat it raw. I love raw burger and have been eating it for about sixty years. When (and if) I cook burgers, i just sear the outside and the inside is still raw.
I may have mentioned that I've eaten raw ground beef for decades. I can't remember, but my mother was always horrified! Oh well. I have been tested for parasites. Nothing so far. Imagine that?
I love your videos!
I'm sure adding some grated butter to that would be yummy too!
It’s not parasites you have to worry about. It’s salmonella, listeria etc. the problem comes when the meat is ground up at the processing plant. I also eat raw ground beef but I butcher my own. I’ve been through a few processing plants. It amazes me you’ve never been sick. Good for you, You must have one heck of an immune system.
I was eating chuck roast while watching this and you actually made me crave beef even as I was eating beef.
I'm thinking Butter Burgers for the 4th!
haha craving beef while eating beef, I love it! 😂
Looking forward to trying the butter burgers. In my pre-keto days I made them the way my mother used to - soaking a slice of bread in water, then squeezing it out and mixing it through the minced meat with an egg, salt and a dash of Worcestershire sauce. The bread made the burgers sooo light and juicy. I really miss that texture (but won't be going back to bread).
You can use keto bread
@@mindingmybusiness6309 Thanks for the suggestion but I've tried that. It's not the same. :-(
@@jenswalks yes, that's how I know it, too. We soaked the bread in warm milk, then sqeezedit it out.
Love this idea!!! Also love the pink in my burgers! 😊
You and me both! 😍
I like my steaks medium-rare but I cook my ground meat a bit more thoroughly just to be sure it is safe. I don't mind a trace of pink but I definitely don't want blood red. I also tend to press my burgers a bit more flat than Anita so they cook more evenly. To each his own. Lately I have been eating thin cut chuck steaks I get from Aldi. They are about 1/8 inch thick, well marbled, and have a very beefy taste. I use a searing hot pan and a heated steel bacon press to get them to lay flat on the pan and maximize contact. I only cook them for 30-40 seconds per side. They get nicely browned on the outside and still pink and delicious on the inside.
Just watched your interview over at Homesteadhowe. You were terrific, Anita! So natural and engaging. Nicely done!
Thank you so much! 💗
Yummy Yummy 😋
Browning the beef fat (or other)
Before mixing it in... is really good.... I often just eat it.
I love my burgers rare! I don't mind living on the edge. If I have to eat them well done, I'd rather fast, lol😂
Fair enough!😂 I'm with you on that one!
Hello Anita good to see you.
Hi Anita. Long time watcher first time commenter. You are on the path that I was on, more restricting and cutting out. I finally bit the bullet and paid to have the lab testing for Cirs. I have a raging case of it and have the genetic markers for it. It’s the cause of my lifelong obesity and stalls for my whole life. So now I am working hard on fixing that. The scale and body composition is finally on the move as I fix my health. I encourage you to think about checking at least an MSH level to see what that is. If it’s low, seek out help for Cirs. It’s a little sneaky devil in 25% of people. Thanks for the entertainment and recipes!
I've been hearing a lot about this lately! I have some tests on my wish list for after my move in 3 weeks. Glad you figured it out and I know that I will figure out my lingering issues as well! Thank you for your encouragment!
Yummy for my tummy …can’t wait to see you in your new home …new digs yay ..blessed to be able to live near family 🙌🙏🙌💋🌹💋by the way you are looking much smaller …kudos ❤️but you are lovely either way ..God Bless you and your’s and the kiddos Peppi and teddy 🐶🐶
Thank you!
I have that same grater and use it almost daily for cheese and butter! It’s so handy!
Congrats you’ve had amazing success. I made bone broth. When I ground my own beef to make burgers I added the fat and some jelly from the bone broth. Mixed in great and tastes awesome.
That is an excellent idea! Thank you!
Worth a try, I usually put a good size pat of butter on my cooked burger while in frying my eggs.
That's interesting. We can easily get fatty beef here but I will do this next time I buy ground chicken or turkey. I made your Greek style turkey feta meatloaf this week and it is really good.
Oh I love those as well, it's been awhile!
My dad used to buy beef tally and fry it into cracklin's but then he put his on a slice of bread 🤣
haha, that's funny!
We were raised on "dripping" which is rendered fat, on toast. Lots of salt, too. Homemade dripping always had a jelly under that was wonderful. Carnivore has long deep roots.
Reat job. Its almost Juky and your big move is on the horizon. Take it easy and try to enjoy the move to Victoria. Im so wxcited for you. These burgers are soooo good. Thanks Anita.
I made butter burgers for my husband and I last night - they were delicious! And then I made lamb burgers mixed with chopped reserved ribeye drippings (refrigerated) today. SO fabulous! Also, I bet this is how Culvers makes their butter burger. It never occurred to me to put the butter IN the burger and not just in the pan - genius!! Thanks for the great tutorial!
You are so welcome!
@@KetogenicWoman Let me add that I was looking for a carnivore intro video to send to my 75 year old dad when I stumbled on your interview with Kerry from HomesteadHow. It was just perfect! You are both wonderful ambassadors for the PHD! And I agree, your cooking show looks pretty darn professional! I also love the humor of the little chipmunk voice and the added bloopers too - great work 'anonymous'!
Years ago I would go to a bull and oyster roast and they had raw hamburger, I loved it then and I still love it now but I do cook it a little bit, I never thought about adding butter! I will be doing that tomorrow…thanks.
So good!
Meat cooked rare or medium rare has more enzymes in it than well done meat! I haven't eaten yet today, this is making me hungry! Was that salted or unsalted butter in the burger?
I used salted, but either would be fine!
This would have been perfect for my bison burgers, there was little rendered fat so I put butter on top, it is so good. ❤
I love bison burger and I dice bacon to mix in with them 🙂
I'm lucky to live near a Meat Market so I can custom order what I want. I've been getting my ground beef ground 50-50 for months. It's REALLY good and satisfies the protein-to-fat ratio of 1:1 that Dr. Berry recommends. I can also save the fat that renders down from the burgers to use for cooking if I desire. I also order chuck roast with as much fat as possible and specify DO NOT TRIM fat. I had some of that roast tonight - wow, it was delicious.
That is amazing!
Rare to medium rare is the only way to go, for me anyway. Thanks Anita. You are a gem. 😇👍
Hi Anita I just made the butter burger and you are right they are so good
Oh I'm so happy!
So...i have never ever heard of a butter burger...sounds so incredibly good!!
I love my burgers pink inside! Yum!!!
yay for Team Pink!
@@KetogenicWoman I meant to comment from my other channel. LOL!!! I'm also Krafty Ketovore. But regardless, I love pink burgers. LOL!
Hi! I'm new to your channel and loving your content. Thank you so very much for sharing ❤❤❤
Welcome!!
Well I had planned on finishing up my oxtail for dinner...............but now I am craving a Wisconsin smashed butter burger!!! Literally drooling watching this one. 🙂
oooo a smashed butter burger sounds pretty good!
Burgers and steaks gotta have some pink. Tuna has to have pink but not red.. lol
I enjoy all of your videos and find them inspirational. I made your meat bread recipe. I did it with the pork rinds. And decided that I really do not like pork rinds. I ended up throwing that batch out, I just can’t stand the smell. I made a second batch with a pound of hamburger and half a pound of pork sausage. And a little bit of Salt. After I had cooked it in the oven and it cold, I cut them into slices and put them in my air fryer on dehydrate. It probably took about five or six hours to get them dried out and crispy. I do like this batch . I eat them with sardines. I went to my Trader Joe’s just to get the sardine shopping bag. I live in California. Today I just ate four slices of meat bread with one Cherry tomato cut in half some mayo and a strip of bacon. That was my BLT without the lettuce. I guess maybe you could call that a BTM. Bacon, tomato and meat. I have not really had much success eating keto or ketovore. But my husband has lost 50 pounds and I really started this for him because he’s prediabetic now he probably could stop his medication but we’re still working with his doctor on that. and he has started to cheat a lot. I told him that at the end of the summer we would get strict about eating again so that he could get off all of the medication‘s. we mostly just eat meat. My husband does like a little salad every now and then.
Part of the problem is I just don’t enjoy cooking at this point in my life. So just eating meat is pretty simple.
Good luck to you both!
You have cool ideas. I love your channel! Going to make this now! There is nothing wrong with pink burgers, especially if you've brought it to a safe temperature which you checked for! Steak tartar is totally raw: I'm not sure if there's a special way to prepare steak tartar to avoid getting sick, but people have been eating rare steaks since the beginning of time, so what's different about burgers, I don't know?
So the difference between the risk between ground beef, rare steak and steak tartare is to do with the bacteria on the exterior of the meat. Rare steak really has no risk as you cook the exterior where the bacteria is thus killing it. Steak tartare to be safest is made fresh with fresh steak of the best quality and having been kept in the best conditions to minimise the risk from bacteria. It is also usually finely diced with a knife as opposed to ground. Ground beef is often made from a number of cuts and then mixed together which means more bacteria and that bacteria is mixed throughout the mince which is why you do need to thoroughly cook it. Pink in a burger should be avoided really.
There apparently are more risks to gr. Beef but I like it too much to be afraid of it!
Yum! I'm going to have to try the butter burgers. Thanks for sharing. Love your channel! 7th day on carnivore and loving it!
Awesome! Good for you and Thank you!
I got the grater after watching one of your episodes and I love it. Works great.
I love mine, it's also super for grinding pork rinds!
I've never put butter in the burger. I have put lard on top to soak through them while cooking them in bacon grease. Not quite carnivore, but they turn out great. Thanks for showing this. Take Care and Stay Safe.
You are crazy precious! I love your videos so much! Please don't stop making them! I know you are busy - moving, working, living, loving, etc, but please please don't stop! You make life on this planet better!!!!!!!!
Thank you so much!! You are too sweet! 💗
This was fun! Now what to do with the glorious beef flavored fat in your skillet? Thank You so much!
I fried eggs in it the next morning!
Great idea for lean ground beef👍 your sooo inventive with food😁
Hi Anita! So glad you are feeling better! I hope everything is coming together for your move!
I love the idea of the butter or beef fat burgers!! I’m definitely going to try it!!
Thanks for all you do!
I love them!
Love this video. Both sound delicious. I want to try the butter burgers. I do have a problem with butter for some reason but I LOVE the flavor it gives to food.
Your pups are so precious and so well mannered! ❤️🥰Just watching them makes miss my little sidekick 4 lb poodle so much.
Your move is getting closer and closer. How exciting! ❤️🕊️
Yes, time to start packing!
Thank you for doing this taste test and sharing the results. I had been wondering what added suet would be like in burgers. I'll try it next time for sure.
I also have some chopped suet in my freezer and need to try that next!
Can’t wait to try the butter burgers.. thank you!!
As always…… perfect! Yummy!
So delicious!
What a great idea! Thank you! As a fellow Canadian, yes, finding ‘regular’ ground beef is difficult.
It really is!
Oh, yayyyy, this looks wonderful! I also like my burgers medium rare. Perfect!
Thats the temp I cook my burgers to as well so yummy and not horrifying at all.
Thank you for the test!
They both look delicious!
I can taste them over here! ;)
Yummmmmmoo!!
Going to definitely do those Butter Burgers soon😋
me & Julia Child vote for the butter, lol! The Minnie Mouse talk gets me every time! haha! Those pups! Livin' the life!
yes to the butter!
Yummy!🤤😋 And I really like your video edits👌👍
Thank you!
All no I can say is “Yum either way”. 😊
AWESOME. I've done this! There is nothing like it. I have also taken slab bacon and separated the fat, froze it, ground it up and did the same thing. #FatOptions are the best! So juicy!
Love that idea!
Looks delicious and I like mine pink too!
So yummy! I'm going to check and see if I can get fat trimmings at my local butcher. I've never even been in a butcher shop before. LOL!
If they have a freezer be sure to explore, oh the treasures I have found in butcher's freezers!
@@KetogenicWoman Thank you, Anita! I will do that!!!
My first time here so glad I found your Channel question where can you buy beef fat I've never heard about that
From a butcher store! They usually have lots!
i'm trying to remember to use your amazon link when i order things to support you. i'm doing that by clicking on a product link in your show notes. is there a direct link? if not, i'll continue using this method. thanks for the burger video!
I appreciate that so much! This is my direct link: www.amazon.com/shop/ketogenicwoman
It’s hard to find full fat burger in the East Kootenays of BC also.
Yeah, everywhere is nothing but lean and extra lean!
Love my burgers with two tablespoons of butter in my bowl I lay my burger over, it seems to be absorbed.
Love mine too medium rare!!!
I'll have to try the butter burgers!
You sound a lot better already. Glad you’re feeling better.😊
Thanks for making the beef fat burgers, and not just the butter burgers. Never knew about this way of making burgers. I’d love to try the beef fat ones, since I can’t have dairy. 🫠
Ask a local butcher to grind some beef fat for you!
@@KetogenicWoman thanks for that tip 😍I know just the place to ask
Don't apologize. Eat your food the way YOU like it. You're the one earmting it and if they dont like it, tune out. Im sure lots of us appreciate a perfectly cooked piece of meat. Mine better be just warm, bloody juicy and it's onlymy food choice like it is yours. ENJOY
I did, so good!
You keep on inspiring me to try minced (ground) beef, but I really struggle with it. No idea why. I've tried grass fed from a local producer (dogs got that) ,supermarket "premium", local butchers ground to order (yes, three grateful bassets again). Maybe I will try the butter burgers, maybe with a dash of worcestershire sauce, or some minced onion. I really need to try them. Wish me luck! (Don't tell the dogs! )
Those lucky dogs!
I like adding ground pork belly to my ground beef.
Butter burgers sounds great
Very delicious!
So glad to watch your test of the two…and I REALLY appreciate that you also like your burgers medium-rare! ❤🥩🥚🍗🥓🧈
So happy to have like minded people in my tribe! 💗
Those mold make great keto chocolate bars. Don’t filled them but halfway. I add macadamia nuts sometimes.
I guess I shouldn’t do this with 80/20 ground beef? Should be lean? I want it for the taste but I never have trouble getting enough fat, lol
I do it because around where I live it's hard to get 80/20 gr beef, mostly we get a choice of lean or extra lean!
Thank you Anita! I never thought to add butter to my ground beef before making burgers. I bought some Wagyu burger Pattie’s, so those should have enough fat in them.
I live in an area where there are not many choices. Most of the gr beef here is lean or extra lean. I'm actually thinking of getting a meat grinder!
Wondering if you have tried lamb or beef cold pressed tounge? 'Spose one could eat hot. Memories of Mums cooking. (cold meat that is).
I used to love pressed lambs tongue. I recently had a whole lamb processed and somehow missed that the tongue wasn't in the meat pack delivered. Now I'll be fretting.😂
My Dad used to grill his burgers black-and-blue. It used to horrify restaurant waiters. I prefer mine rare or medium rare (so red or pink). Doesn’t gross me out at all. So juicy and delicious. I love butter on my burgers but I have never made them with the butter inside. I’ve done cheese-stuffed (Juicy Lucy burgers). They are excellent. Have you tried making them?? So good.
Juicy Lucy sounds good! I'm doing dairy free again this month, but I'll try them at some point!
Been playing catch up. Your burgers look delicious. I thought I'd share with you what I've been doing the last, hmm, I think it's been two months now. Maybe a little less. I was getting very irritated by a couple of different things, so I decided it was once again time for a mix up since I felt I was having some issues while being extremely strict. For me, strict was beef, tallow, butter, sardines, shrimp, and the occasional Gouda cheese. I'm one of the people who are happy to eat the same thing each day. It's easy and less dishes. I had started having some constipation issues again after wrecking my gut when i had went high fat. On the plus side, the improved hormones has carried over to my new way of eating.
The improvements I've seen is no more weight stall on those last pounds. More importantly to me...inches. My lower stomach, inner thighs, and bat wings are finally starting to noticably tighten up. My body recompositioning is improving considerably. The constipation and tummy gurgling has once again resided. My nails are glorious, but I think that's the iodine. And, my muscles aren't having as challenging of a time healing now. I also dont seem to be straining my tendons as much. Which is really nice.
I'll preempt this by saying the first few weeks were a bit rough for me because I have major egg sensitivities and Im very allergic to soy. I seem to have real problems with animals that eat soy. It can be very challenging for me to get eggs or pork that doesn't fall into that category. I've been pretty hard headed this year trying to push past sensitivities because once Spring showed up, I started getting sun rashes again and the thought of being trapped indoors once again really freaked me out. In fairness, I'm still having some challenges in that department, but the rashes have given way to fatigue for the most part. So, it's improvement. I basically walk at dawn. I'm not having to wear protective clothing now, so I'm banking on being sun "normal" by the end of this year. Hopefully, next Spring wont hit too hard. Once that seemed to be working, I decided it was time to reintroduce eggs heavier into my diet and deal with the issues to see if i could make them go away. My thought process was eggs, beef, and pork all provide different nutrients to the body. I also devided to introduce some seasonings back in and see what might happen. Especially, if it eas seasonings like ginger, garlic, nutmeg, and cinnamon. I couldnt find ground pork, so I made a lazy choice and got the Tarantino Italian sausage at Costco. It has dextrose next to last on the ingredient's list, but I decided to see what would happen since it's one carb per link. This is where I lose anyone still reading because I did say I make it very simple for myself.
I get a chub of ground beef and brown it with about three tablespoons of frozen tallow. Mix in spices that flavor it to match Cumberland sausage. Mix in dessicated heart, liver, glycine, blood, and bone. Add some gelatin and collagen and dump it in a giant metal bowl. While it's cooking, I remove the sausage casings from the Italian sausage and then brown it. As it's browning, I crack open the eggs. This month I've used five dozen. Im interested to see how long the meals last me. Cooked pork joins the beef. As the meats cool down, I stir them so the fat and gelatin is equally distributed instead of sinking to the bottom of the bowl. I pop half a stick of butter into my pan, add a little water (very little) to the eggs and very slowly scramble them. When they're almost finished, i sometimes add some Parmigianino Regiano to them, but i didnt this time. When fluffy, but still moist, they go into the bowl, too. Oh, they were seasoned with salt, pepper, and red pepper flakes. It's all mixed together and then separated into meals. I let it sit over night in the fridge so that once in the freezer, it'll freeze in a way that lets me crumble it into a bowl. Some meals are around 2.5 cups and others are 3.5. I'll usually eat oncee a day. Occasionally, twice if my body feels it needs it. I like Sardines once I'm eating them, but the thought of eating them makes me decide Im not hungry, so if o think I'm just having a craving, I'll make myself eat sardines. 9 times out of ten, I realize I'm not actually hungry. I do grate up fresh parm to sprinkle over my meal for its nutritional properties and i find I dont want as much salt or butter when i do so. I add about a teaspoon of butter to my meal instead of the multiple tablespoons i had been adding and I might very lightly salt, but I might not. I drink one to two LMNTs a day, depending on what im doing. It's very hot and humid down here right now, so it tends to be two lately because I sweat a lot on my walks. I add extra magnesium to my electrolytes and iodine. I dont drink water that doesn't have that in it. It's sometimes more watered down than others. That's it.
I don't know why exactly, but it must be the combination because my body is really liking this. So much so I'm not even eating the steaks I still have. That's just crazy to me.
So, I decided to give a real test since my weight was no longer swinging throughout the week. I gave two over tge ladt few months. I ate Ben & Jerry's and I bought ingredients for my carnivore ice cream, but ended up making LMNT orange whip cream from a pint of heavy cream and then the next week I sprinkled True Orange on the block of cream cheese and ate that over two days. I think i ate the whipped cream over four. Maybe three. The B&J was consumed in a single setting. Ice cream is a real weakness for me.
The orange whipped cream shrunk my appetite and caused me to bloat with some water weight. It dissipated a few days after. The cream cheese definitely annoyed my gut. In fact, I don't think I absorbed any of it. I definitely bloated and had all the tummy issues dairy is known to bring on. This went on for around five days when it finally left my system. (TMI, I know, but i appreciate reading the TMI parts.). Needless to say, I really need to accept that I can't handle cream cheese digestive wise. Interestingly enough, the 1300 calories, 96g of sugar, and 113g of carbs I ate in a single setting didnt do anything. I thought I'd gain a good ten pounds of water weight and struggle for a week to drop back into ketosis, but I didn't. There were two negatives. It did make me crave ice cream forthe next few days, but it wasn't the challenge to ignore tge cravings i thought it might be. The other was, I could tell three bites in that it was loaded with sugar and not just because it was sweet. Stay far away from "PB Over the Top." It might be the best ice cream ever made. I really should have stopped adter those three bites because i was definitely full, but I rarely have the willpower to portion a pint out to myself. By the time i finished it, I was riding such a sugar high that I didn't sleep for another 36 hours. It was a strange feeling. Sugar has never impacted me like that before. It was like caffeine but without the quickened pulse.
My body seems to have appreciated that single jolt. I didn't run out snd have labs done, so i cant say that definitely. I'm thinking it's due to the added stress of walking during the heat possibly. That week I walked between just under 15k and a little over 19k steps each day. I'm curious to see if my results would be the same without walking any, but walking helps my pain control so im not willing to experiment with it.
What I find most interesting is the B&J bothered me less than the cream cheese. I keep eyeballing strawberries, too. Usually, the produce section does nothing for me, but something inside of me is really wanting the strawberries. I may purchase a container and see what happens. I'm thinking that theoretically fresh fruit would be being ate around this time here, so I wonder of it's tapping into a cycle im unaware of. Is it that after two years I'm finally metabolically flexible again? Is it due to the combination of what I'm currently eating? Is it because I'm getting organs into my food better because im not depending on making myself swallow the capsules? I really hope to one day be able to stomach the smell and texture of fresh bedf organs, but that's not happening now. I dont know. I've removed Gouda, but I eat a wedge of the Parm every two to three weeks. It's strange. I've never really liked Parm that much, but my body craves it in this moment.
I hope you're able to find what will work for you. I have a feeling that I'm going to need to make subtle shifts throughout the year to stay feeling my best. I'm fine with that. Especially if I get to see those areas tightening. I knew it was going to be a long trip since I'm no Spring chicken. I think I'm going to switch how i monitor my progress healing. I'm still going to observe the day to day in case i need to make changes, but I think im going to shift looking for results to every quarter. It's one less thing to worry about which will equal less Cortisol. I know my basic eating style has helped me with that some, so maybe this change will, too.
I really enjoy your willingness to experiment and your dedication to observing yourself. What a grand adventure your on! Thank you for inviting us along with your beautiful soul. 🦋
I am happy that you are figuring out what is working for you. I think it's important that we make our own decisions (both good and bad!) and tweak and experiment. I am not trying to be a 'real' or strict carnivore, I'm just trying to be healthy and that looks different to each person. Enjoy the ride!
Dogs say " Need moar beef lady!"
Just what I was looking for. I was just wondering last week if I could add ground fat to the burger meat as I saw it in the store. Thank you for sharing. I caught a quick Dr. Berry yesterday where he said ground beef is beef steak but only ground. How true and by adding fat, even juicer.
Yummy, my mouth is watering!
Thank you for this nice video... I laughed when I saw your kind of pinkish meat. If some people get annoyed, tell them mine is even more on the fluo pink side 😊
I feel it would have been better to fry each type by itself. Doing both in the same pan you would get mixing of flavors if only on the outside of the burger.
Probably but I could actually taste the butter in the one and not the other.
I HAD GROUND BUTTER FOR OTHER RECIPES AND KEEP IT IN THE FREEZER. ADDING IT TO RECIPES FOR KETO BISCUITS AND SUCH AS TOPPERS. ❤ BUTTER BURGERS, TY😮😊 HAPPY 🎉4TH JULY CELEBRATION ❤❤❤
I have frozen bacon fat - I should try your idea
Now that sounds worthy of a test!
I bought the LMNT and have to say I have a hard time drinking it, its too sweet!
So many carnivore suggest it really disappointed.
Burgers look very good, I too like butter on my burgers.
Oh interesting, I find it salty rather than sweet. Except for watermelon, I cannot drink that one it is too sweet. I am also using the raw unflavored mostly for myself these days.
@@KetogenicWoman
It was the watermelon drink I was drinking. Glad to know it’s not just me. I will try the others. Thanks for the reply. Jean
I like mine medium rare too:) I tried to get things like chicken skin and fat trimmings from a butcher and he wasn't nice about it sadly. May have to try different store.
yeah, no need for a grumpy butcher!
I love all my beef rare but don’t know if ground beef can be rare. I’ll want mine as pink as I can get them.
definetly not "horrified" those as well done to me
😂
I absolutely LOVE rare burgers. I had never considered putting more fat in my burgers because I was sure that the fat would render out. Now, I know better. I may try bacon fat in a burger!
That sounds yummy too!
Any idea how to make the beef fat crumbles? I have beef fat in the refrigerator.
You could try grating it with a box grater? I'm sure the rotary cheese grater would work well if you have one of those.
Yum
Steak and other solid cuts of beef are fine to eat with pink inside. Anything ground up should always be fully cooked through, as the outside of the raw beef could have been contaminated at the slaughter house and then got ground INSIDE where the heat doesn't fully reach if not cooked until brown through. Even organically raised beef can still be contaminated at a slaughter house.
Thanks for the info!
If you think that carnivores would be freaked out over that much red, people would really freak out with mine. Barely cooked on the outside and pretty much untouched by heat in the middle!
😂
Can you do it with 2 oz beef bone marrow fat instead of beef burger fat?
I have never tried it but I'm sure you could.
The for sharing:)
Thanks
Thank you so much Sandra! I appreciate your support!
@@KetogenicWomanwondering if the Costo organic ground beef in Canada is packed differently. At my Costco it cones in three 1.5 lbs packages. Love your videos!
Here it comes in 3 x 600gram packages. Which is about 1.3 lbs. I didn't realize this until recently, I had been assuming they were 1 lbs packages! @@kathicarter1426
I like mine hot and bloody (Myoglobin).
So you don’t add eggs to the burgers to combine them?
I have never added eggs to my burgers but I suppose you could do that if you want to!
I am a retired meatcutter. Would it make sense for me to grind either the butter or fat into the beef? I have a small grinder and usually make all my ground meats at h9me
When I grind burgers, I do the mix in as I grind the meat... less handing that way.
Definitely!
Can you mention the Wagyu tallow. Can I use that in my gr. Beef ?
Yes you can use any solid fat for this recipe.