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Here in Canada finding regular ground beef is next to impossible, it’s all extra lean I’ve been mixing ground pork and ground beef 50/50 and we really like the blend as the burgers are juicy and they grill up fantastically! I usually make a double batch but still mix each recipe separately to ensure everything is well mixed. There is a video below the recipe showing how I mix my burgers if you don’t like sticking your hands into raw meat.

Summer BBQ’s and tasty salads go hand-in-hand and this one has always been mostly keto. When your garden is producing tomatoes and cucumbers like crazy, this is a good recipe to keep handy. This cool and refreshing salad makes a great side dish to any protein you happen to be having. In a medium-sized bowl, mix tomatoes, cucumber, onion and feta cheese, set aside.

Place all marinade ingredients into a bullet blender or regular blender and blend for 45 seconds. Place chicken pieces in a large resealable bag and pour marinade into the bag. BBQ over medium-low heat until juices run clear - depending on the size of your chicken pieces this can take 45 minutes or so. To make things easier to get your chicken into the bag without getting chicken juices everywhere, I take my bag and put it over a bowl or container and roll the bag down the outside.

Chop your bacon and fry until crispy, remove from pan and set aside. Add the tablespoon of reserved bacon fat back to the pan, add onions and garlic and saute for 2 minutes. Add bone broth and whipping cream and heat over medium-low heat, whisking until simmering gently. Add in the cooked chicken and let simmer an additional 2 minutes to fully reheat.