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Ground beef is a great food filled with healthy fats and is a staple of my diet, read on to find some great recipes using ground beef or check out the Lectin Avoidance Diet Cookbook to find many more great recipes using a variety of foods that make eating for people with food sensitivities incredibly easy and delicious!

Keto Beef Recipes

1) Bacon-Wrapped Steak Bites with Horseradish Dipping Sauce

8 oz sirloin steak

16 pieces of bacon

2 Tbsp fresh horseradish

½ cup Primal Kitchen Mayo

Heat oven to 400 degrees F. Place the bacon uncovered on a cookie sheet and bake for 20 minutes, to partially cook. Remove from oven and let cool. Meanwhile, cut the steak into 16 bite-sized pieces. Increase the oven temperature to 425 degrees. Wrap a single piece of bacon around each piece of steak. Put a toothpick through the middle to hold them together.

Bake at 425 degrees for 20 minutes. While they are baking, prepare the horseradish sauce: Peel horseradish and cut into small pieces. Blend horseradish with mayo until smooth. When steak bites are done, remove from the oven and serve immediately with the horseradish dipping sauce. Serves 2-4.

2) Beef Skewers with Chipotle Lime Mayo

1 lbs sirloin steaks, cut into 1-inch cubes

8 bamboo skewers, soaked in water

Himalayan salt and freshly ground black pepper, to taste

½ cup Primal Kitchen Chipotle Lime Mayo

Place beef cubes on skewers and season with salt and pepper. Grill to desired doneness. Serve with Primal Kitchen Chipotle Lime Mayo. Serves 2-4.

Keto Burgers & Meatballs

When you want to be keto at a restaurant, you can almost always count on hamburgers. Just ask for “bun-less”, extra butter, and have some steamed vegetables instead of french fries or chips. You can even add guacamole if butter is out, or request olive oil be poured over the vegetables.

3) Macadamia Pesto Burgers

1/2 cup macadamia nuts, toasted

1 cups fresh basil, stems removed

1 garlic cloves

1/2 lemon, juiced

1 Tbsp olive oil

1/2 tsp Himalayan salt

Freshly ground black pepper to taste

1 ½ lbs ground beef

½ tsp salt

¼ tsp freshly ground black pepper

Butter lettuce or other leaf lettuce

Tomato and/or avocado slices as desired

First, make pesto: Gently toast the macadamia nuts in a frying pan until fragrant. Then place the nuts, basil, garlic, and the juice of ½ lemon in a food processor, adding oil gradually. Blend until smooth and creamy. Add ½ tsp salt and pepper to taste. For the burgers, combine the ground beef, ½ tsp salt, and ¼ tsp pepper in a medium bowl. Use clean hands to combine and then make 4-6 burgers. Grill burgers to desired doneness. Spread pesto on lettuce leaves and top with burgers. Add tomato and/or avocado slices as desired. Eat as burger wraps. Serves 4-6.

4) Aioli Burgers with Arugula

2 lbs ground beef

2 tsp Himalayan salt

½ tsp freshly ground black pepper

1 cup Primal Kitchen mayo

1 tablespoon fresh lime juice

1 teaspoon paprika

1/4 teaspoon ground cumin

1 tsp minced garlic

2 cups fresh arugula

Blend the mayo, lime juice, paprika, cumin, and garlic together in a small bowl. Then combine the ground beef in a medium bowl with the salt and pepper. Use clean hands to combine, and then form four burger patties. Grill over medium-high heat to desired doneness. Serve over a bed of arugula and top with a generous dollop of the aioli. Serves 4.

5) Caesar Burgers in Romaine Leaf Wraps

1 1/2 pounds ground beef

1/4 cup almond flour

1/2 tsp poultry seasoning

1/2 cup creamy Caesar dressing, divided

1 teaspoon garlic powder

1/2 teaspoon black pepper

6 romaine lettuce leaves

Preheat grill to medium-high heat. In a large bowl, combine ground beef, almond flour, poultry seasoning, 1/4 cup Caesar dressing, garlic powder, and pepper. Mix well. Form mixture into 6 equal patties. Grill burgers for 8 to 12 minutes, or until no longer pink in center, turning halfway through grilling. Place burgers on lettuce leaves and top with remaining Caesar dressing. Serve immediately. Serves 6.

6) Mexican Beef Taco Salad

2 Tbsp chili powder

2 tsp ground cumin

1 1/2 tsp garlic powder

1 tsp dried oregano

Himalayan salt and ground black pepper to taste

1 lb ground beef

2 cloves garlic, minced

1/2 cup no sugar salsa

1/4 cup full-fat coconut milk

1 tablespoon lime juice

2 romaine hearts, shredded

3 cups cherry tomatoes, halved

1 avocado, sliced

1/3 cup cilantro, chopped

In a small bowl, mix together chili powder, cumin, garlic powder, dried oregano, salt, and ground black pepper. Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring often, until evenly browned and no longer pink, about 10 minutes. Mix in garlic and spice mixture and cook until fragrant, 2 to 3 more minutes. Combine salsa, coconut milk, and lime juice in a small bowl. Add the lettuce to a large bowl, and add meat mixture, salsa mixture, cherry tomatoes, and chopped cilantro. Toss to combine. Top with avocado slices and serve. Serves 4.

7) Bacon Wrapped Guacamole Stuffed Burger

1 1/4 pounds grass-fed ground beef

Himalayan salt and freshly ground black pepper to taste

1/2 cup prepared guacamole

8 strips bacon

Pico de gallo for serving

Mix the ground beef, salt, and pepper together and form into eight ¼-inch thick patties. Top half of the patties with 2 tablespoons guacamole and place the remaining halves on top, pinching the sides shut. Then wrap each burger with 2 strips bacon. Grill the patties over medium-high heat until the bacon is crispy and the burgers are cooked to the desired level of doneness, about 3-5 minutes per side. Serve with pico de gallo spooned over the top. Serves 4.

8) Hamburg Steaks with Mushroom & Onion Gravy

1 1/4 pounds ground beef

2 tsp Lea & Perrins Worcestershire sauce

2 tsp steak seasoning

1/4 cup almond flour

1/4 cup full-fat coconut milk

1 tbsp fresh minced parsley

1 tsp coconut oil

salt and pepper

 

Mushroom and Onion Gravy Recipe:

1/4 cup diced onions

8 oz sliced button mushrooms

1/4 cup water

1/3 cup full-fat coconut milk

1 tsp Better Than Bouillon (beef)

1 tbsp coconut oil

1 Tbsp macadamia nut oil

Soak the almond flour in coconut milk until absorbed – about 10 minutes. Mince the parsley and finely chop the onions. In a medium bowl, add the ground beef. Break it up a bit and then sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked almond flour. Mix with a hand mixer until the ingredients are just combined. Divide the seasoned beef into 4 patties. Season the outside with salt and coarse black pepper. Place a large skillet over medium-high heat. When hot, add 1-2 teaspoons of the coconut oil and swirl to coat the pan. Add the hamburger steaks and cook for approximately 3 minutes per side. Remove the steaks from the pan and cover loosely with foil.

Turn the heat down to medium. If there is not a lot of oil left in the pan, add the 1 tablespoon of coconut oil and the mushrooms, stirring to coat all of the mushrooms. Cook for 1 minute. Stir and push the mushrooms to the sides of the pan. Spread the onions in the center of the pan and cover for 1 minute. Add the beef bouillon and stir. Next, add the water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the coconut milk and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tbsp of macadamia nut oil to give the sauce a nice sheen. Adjust salt and pepper to taste. Serve the sauce over the hamburger steaks. Serves 4.

9) Mediterranean Meatballs

1 lb ground beef

¼ cup almond flour

1 tsp Italian seasoning

1 large egg

2 Tbsp fresh Italian flat-leaf parsley, chopped

1 tsp freshly minced garlic

½ tsp ground cumin

½ tsp Himalayan salt

¼ tsp freshly ground black pepper

Preheat the oven to 425°F. In a large mixing bowl, combine all ingredients. Mix well and then form into meatballs. A 1/8 measure cup works well to measure the meat and then you can roll into a ball. Place meatballs on a lightly greased baking sheet and bake in the preheated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Serve with a Greek salad of diced cucumber, tomato, red onion, Greek olives, and plenty of good quality olive oil. Serves 4.

10) Italian Meatballs

2 lb Lean ground pork

1 lb Lean ground beef

2 Tbsp Italian Seasoning

1 egg

1 Tbsp flat-leaf parsley, finely chopped

2 tsp Himalayan salt

1 tsp freshly ground black pepper

Preheat your oven to 400 degrees F. Line a baking pan or dish with parchment paper. Mix the meat, egg, and seasonings together in a large bowl. Form meatballs with about 2 tablespoons of meat mixture per meatball and place them on the lined sheet pan. Bake for 20 minutes, or until fully cooked through. Serve with a small amount of low carb marinara sauce, if desired. Serves 6-8.

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