I'm making these for diner tonight. Just don't feel much like cooking anything fancy or new. With just a few things added to the meat, you just sear them off and serve! Doesn't get any easier and man, oh, man, are these tasty! Hubby and I really like the seasoning blend on these. I picked the right two spices for these for sure! This recipe will stay forever on my go-to list!! The first spice I used for this recipe is my Dad's recipe for poultry seasoning posted here on my site. The other is a spice I bought at Marshall's some time ago and I really like it. It's called No Salt Lemon Pepper, made by Victoria Gourmet and to my way of thinking, is not like any other lemon pepper mix I've ever tried before. It's more like Mrs. Dash (No Salt) than a lemon pepper, really. It is a blend of onion, garlic, lemon peel, red bell pepper, turmeric, some proprietary spices, and lemon oil. I catch myself grabbing it often and haven't put it on a thing I didn't LOVE it on!! It's delicious on baked meats, fish, poultry and even enhances BBQ sauce! They have a website if you want to check out their complete line of spices. http://www.vgourmet.com/Seasoning-Blends/c/VictoriaGourmet@SeasoningBlends. There is a wee bit of demarara sugar in their lemon pepper blend, much to my dismay, but clearly < .5 g since the label reads "zero" carbs. This delicious meat recipe is suitable for the Atkins Induction phase.
INGREDIENTS:
1 lb. extra lean ground pork
4 oz. onion, chopped very fine
½ c. celery, chopped fine
¼ c. parsley, chopped
Dash each salt and black pepper
1/8 tsp. Dad's Poultry Seasoning
3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper blend
VARIATION: Substitute lean ground beef for a slightly different taste, or you could use a mixture of the two meats.
DIRECTIONS: Place pork in a medium bowl. In a large non-stick skillet, sauté onion and celery in 1T. your favorite oil until tender. Add parsley and sauté 1-2 minutes longer. Remove from fire and scrape into the bowl with the meat. Using a fork or your hands, blend the vegetables and all the spices listed above until well blended. Form into seven 2¼-oz. patties. Heat the skillet again and sear the patties about 10-12 minutes on a side or until no longer pink inside. Serve with your favorite vegetables and enjoy!
NUTRITIONAL INFO: Makes seven 2¼-oz. patties, each patty contains: (does not include 1 T. sauté oil, which would add about 17 calories and 6 g. fat to each patty.)
178 cals, 13.8g fat, 1.69g carbs,0.37g fiber, 1.32g NET CARBS, 11.2g protein, 68 mg sodium
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