LCHF Hamburgers

Ingredients for burgers:

• 1 lb ground beef
• 1 tsp onion granules
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 3/4 tsp powdered, dried mushrooms

Mix the meat and seasonings.  Form patties.  Let them sit for about 30 minutes (or more) at room temperature.  Cook as you normally would.

For condiments, I have: pepperoncini, mayonnaise, SF catsup, dill pickle relish, and cheddar cheese.

TIP: if you fry your burgers (my habit), and have cheese on them, drizzle some pan fat over the cheese, it helps it get a bit melty.  Or you could, of course, put the cheese on in the pan, cover the pan, and melt it.  Or you could put the cheese on, and nuke for a few seconds to melt.  I find drizzling the fat the least work, plus it adds yummy fat to the plate.

Chicken livers in mushroom cream sauce

Ingredients:

• 1 slice bacon (mine come 12-13 per lb)
• 1 T butter (herbed, if you like)
• 4 oz mushrooms (whatever kind/s you like, or a mix)
• 1 T vermouth or dry white wine
• 2 chicken livers
• 4 T heavy cream
• Quatre épices
• Onion granules
• Rubbed sage
• Chives, dried or fresh 

Directions:

1. Cut up the bacon slice into 8 or so pieces, and fry them.  Flip them so they brown on both sides.  When crispy, remove from pan.
2. Meanwhile, cut up the mushrooms.  After removing the bacon, dump in the mushrooms, and add the butter.  
3. Add a couple pinches of quatre épices, and twice as many pinches of rubbed sage.  Also add some salt and pepper.  
4. Saute until the mushrooms are done to your liking.  At this point, put the heat on medium low.
5. Right at the end of the mushrooms, add the vermouth/wine and stir.
6. Add the chicken livers and lay them across the mushrooms.  Cook undisturbed for 90ish seconds.
7. Flip the livers over, and add the cream.  Stir, and cover.  Cook for 90 more seconds.
8. Uncover and check the livers.  Flip so any bright red parts are down, while the sauce reduces a tad.  This will only take 20-30 seconds, unless you like your liver well-cooked.  To achieve the best flavor and texture, the liver should still be pink inside.
9. Plate the dish, and scrape the sauce and "bits" on top.
10. Sprinkle those bacon pieces on top.
11. Sprinkle the chives on top of that.
12. Season to taste with S&P.

Quatre épices

This is a very bare bones recipe.  It gets the job done!

Grind if necessary, then mix together:

• 1 tablespoon white pepper
• Rounded 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon grated nutmeg