We’ve been asked to share our favorite products with our followers, so today we’re all about Angelic Bakehouse. They are famous for their sprouted-grain rolls, wraps, crisps, pizza crusts and breads, but they are equally as famous for the way they taste! To be clear, we are not currently sponsored by them, although we would love to be!
Back in January when we started this journey, we thought giving up all the “whites” (flour, rice, pasta and bread) would be really difficult. Luckily for us, discovering Angelic Bake House made the switch effortless!
What’s for dinner?
Last night, we had grilled smash burgers, with corn on the cob and summer tomatoes. It’s the consummate August meal! It won’t be long until summer tomatoes are gone, so we’re eating our weight in tomatoes every day! Corn is on weekly rotation, without butter or salt. It’s so fresh and sweet right now, neither are needed!
We used 90% lean Bison this time, with our homemade relish, a slice of low-sodium Swiss, and topped it all off with fac’n bac’n for the win! (What’s a smash burger? Read about it here. We clean ours up so it fits K2.0 clean eating, but for my final meal on this planet, I’m going for the real deal!)
Since burgers are only an occasional treat, the bun is mandatory. You only go around once, right? If we allow ourselves a burger only once or twice a month, we’re going to make it great! But which bun?
Standard supermarket buns don’t meet K2.0 standards of clean eating, because they lack fiber and more wholesome ingredients. Angelic Bakehouse has the nutrition stats we love, plus, they taste phenomenal! They’re super soft, too! They sprout the wheat before baking, because it improves flavor, boosts nutrients, and it helps aid digestion. Some of their products are found at Wegmans stores. We find the burger buns at Whole Foods, but you can look on the Angelic Bakehouse website to find a store in your area.
Today we scoured the bread shelves at the market for Angelic Bakehouse no-salt and low-salt breads, but no luck. So we ordered them online, along with their whole wheat pizza crust. (They sell some of their products on Amazon Grocery as well, but since we heart small business, we ordered straight from the bakery website.) We’ll get back to you about these new finds next week! Stay tuned!
K2.0 Smash Burger
- outdoor or indoor grill
- 16 ounces ground bison
- 4 Angelic Bakehouse Burger Buns
- 4 slices low-sodium Swiss cheese (We used Sargento thin-slice Swiss.)
- Divide bison meat into 4 equal quarters.
- Place each piece between 2 slices of parchment paper or cling wrap. With a large spatula (or the bottom of a sauce pan,) push down uniformly on the meat so it is about 1/2 or 3/4 of an inch thick. Do not attempt to make the burger round. It should have jaggedly edges and an un-uniform shape. Make a small hallow (about the diameter of a golf ball) in the center of the burger with your thumb. This hallow will disappear when cooking. It prevents the burger from puffing up into a ball shape.
- Place the burgers over hot, gray coals and grill, turning only once, until they reach an internal temperature of 140º.Resist the urge to press down on the burger with the spatula while cooking. You lose juices and create a dry burger that way.
- Remove from heat, place a slice of Swiss cheese over each burger, and tent loosely with tin foil. The temp of the resting meat will continue to climb to 145º, which is a perfect medium-rare burger!
- While burgers rest for 5-7 minutes, place the halves of the buns on the side of the grill, or wrap them in foil and place on grill, if the coals are still very hot.
- Add your favorite toppings and dig in!