Now that we’ve officially entered BBQ season, it’s time to whip up a healthy (or healthier) rendition of what has to be summer’s most classic recipe: the burger.
“You cannot beat organic chicken or beef liver for flavor—or nutrition,” says Pete Evans, the award-winning Australian chef behind The Complete Gut Health Cookbook. Safe to assume he knows his Paleo takes on delicious (and, often times, not-so-healthy) dishes. Case in point? His twist on the classic burger, inspired by another pioneer in the healthy-eating world: Dr. Sarah Ballantyne, the woman behind the ridiculously popular blog (and related podcasts and best-selling books) The Paleo Mom. And do, without further ado, yours (and ours, and everyone’s) new go-to Paleo burger of the summer.
THE PALEO MOM’S BURGERS
Recently, I was fortunate enough to spend the day with the amazing Sarah Ballantyne (also known as The Paleo Mom) filming some of her most famous recipes. This one is sure to be a big hit for kids of all ages. If you are concerned about how your kids will react to the flavor from the offal [liver], simply reduce the amount and increase the ground beef. For adults, I suggest sticking to this recipe, as we all need to celebrate offal more. Serve with some fermented veg and maybe a cup of broth on the side.
- 14 ounces chicken, lamb, or beef liver, trimmed
- 14 ounces ground beef
- 14 ounces bacon, finely chopped
- Sea salt and freshly ground black pepper 2 tablespoons coconut oil or good-quality animal fat
- 1 red onion, sliced into rings 8 slices of tomato
- 4 pickles, sliced
- Beet kraut with wattleseeds
- 8 butter lettuce leaves
- Tomato ketchup
- Fermented mustard
1. Rinse the liver under cold water, place on paper towels, and pat dry to remove any excess moisture. Finely chop with a sharp knife.
2. Put the chopped liver in the bowl of a food processor.
3. Add the ground beef and bacon and blitz for 15 seconds to combine. Alternatively, combine the ingredients in a bowl and mix with your hands (moisten them or wear gloves). Season with salt and pepper and shape into 8 patties.
4. Melt the coconut oil or fat in a large frying pan over medium-high heat. Add the patties in batches and cook for 3 minutes. Turn the patties over and continue to cook for a couple of minutes until they are cooked through. Remove from the pan and drain on paper towel.
5. Place the patties on a serving platter in the center of the table. Arrange the onion, tomato, pickles, kraut, lettuce leaves, ketchup, and mustard in bowls, and let everyone build his or her own burger.
Recipe courtesy of The Complete Gut Health Cookbook: Everything You Need to Know About the Gut and How to Improve Yours by Pete Evans with Helen Padarin.
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