-Pound of ground meat
-Fist full of chopped chives
-Salt & Pepper
-Crushed red pepper
Combine in bowl and mix by hand until all ingredients are evenly incorporated. Shape into quarter pound balls and flatten into patties between two pieces of saran wrap. Cook over medium heat, two minutes a side for medium rare (longer if you like it well – like me). Then I personally use Schär Gluten Free Artisan Bread (but this is not soy free!), which is toasted to a crunchy perfection. But, any bread of your choice will do. Top the burger with lettuce and onion. Really you can top it with anything you want to pickles, jalapeños, whatever makes you happy. Then add Chipotle Sauce to the bread, it can be a little runny so I don’t usually place it on the burger.
And there you go! You have a nice allergy free burger to eat after a hard day at work. Hope you all enjoy and share some comments about your fav burger toppings.
Max’s Secret Chipotle Sauce:
(Shh don’t tell him it was me who spilled the beans)
-Tablespoon of Soy Free Vegenaise
-3/4 tablespoon organic honey or agave nectar
-Teaspoon chipotle powder
-Salt and Pepper to taste
Note: Usually we rub the burgers in olive oil but since we used olive oil in the making of the burger we did not do that this time.