(Paleo, AIP, Wahls)
“If life were predictable it would cease to be life,
and be without flavor.” ~ Eleanor Roosevelt
Mix It Up
On a healing diet, I cook a LOT of burgers, so to keep from getting bored, I like to mix up the flavors a bit. Mickey at Autoimmune-Paleo gave me the idea with her herb burgers. The herb version below is a variation on hers, using dried spices instead of fresh (sadly, I have no herb garden). She eats her burgers for breakfast, but they’re delicious any time of day, and would make a perfect addition to your Fourth of July BBQ. In my Paleo Road Trip article, I mentioned that I also pack these for the road, because they taste great cold and make a filling course for your roadside picnic.
In addition to the herb version, I created two more: italian spice and garlic/onion. Feel free to experiment with other combinations. Just because we sacrifice the bun, doesn’t mean we sacrifice the flavor!
P.S. If those fried plantains in the photo have you salivating, Louise from Ancestral Chef has a great recipe for you. Can I just say that our paleo blogger community rocks? Thank you, ladies!
|Herb Burgers||Italian Spice Burgers||Onion & Garlic Burgers|
|1 lb. ground beef/bison||1 lb. ground beef/bison||1 lb. ground beef/bison|
|1/2 tsp. sea salt||1/2 tsp. sea salt||1/2 tsp. sea salt|
|1/2 tsp. dried rosemary||1/2 tsp. dried oregano||1/4 cup diced fresh onion|
|1/2 tsp. dried sage||1/2 tsp. dried minced garlic||1/2 Tbsp. minced fresh garlic|
|1/2 tsp. dried thyme||1/4 tsp. dried basil|
- If you have a kitchenaid mixer, you can use it at low speed, to blend the spices into the meat. Otherwise, put all of the ingredients in a large bowl and blend with your hands.
- Shape into 3 or 4 patties, depending on how big you like your burgers. (This recipe also doubles very easily.) If you have time to let them sit for 30 minutes before cooking, they’ll be even more flavorful.
- You can cook these in a skillet over medium heat (5-8 minutes per side), or on a gas grill over medium heat (3-5 minutes per side). If you cook them on the grill, just be sure to preheat your grill, and poke a small hole in the center of each patty to ensure they cook evenly (no raw centers). You’ll notice I did that in the top photo.
- You can also freeze the patties, to cook later.
- And if you’d like to make these patties with some pre-made splice blends, Primal Palate sells a variety of AIP-friendly ones. I’ve tested them out, and they’re all delicious.
This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Allergy Friendly Lunchbox, Simple Meals Friday, What Am I Eating, Sunday School, Make Your Own Monday, Fat Tuesday, Healthy Tuesday, Hearth & Soul Hop, Traditional Tuesdays, Tuned-In Tuesday, Gluten-Free Wednesday, Well Fed Wednesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Real Food Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Party Wave Wednesday, Simple Lives Thursday, Tasty Traditions, Thank Your Body Thursday, Pennywise Platter Thursday, Paleo Rodeo, Fast and Easy Paleo Recipes,
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