Today is Australia Day, our national holiday to celebrate everything that is Australian. All over the world we are associated with the term “throw another scrimp on the barbie”, and today that is a national past time. When you are Paleo though, you are more likely to throw a juicy burger on the bbq.
I do apologise now, if you are a vegetarian. Most of my recipes can very easily be converted to exclude meat and substitute with a vegetable, but this recipes doesn’t I’m sorry. Please look away now.
Ok, for those meat lovers still with me, here is a recipe for an irresistible burger that I can’t take credit for, it comes from the amazing Paleo cookbook Nom Nom Paleo by Michelle Tam and Henry Fong.
I’d love to do a full review on this book here, but it would make it a long post. I will be writing a full review on this later. Let me just say now, that this book showed me so much that I haven’t explored with food. It shared so much that I want to try…I was truly inspired.
Nom Nom Paleo I would suggest is a mix between a comic and a cookbook. If you’ve followed the blog you’ll know that Michelle has created an alter ego cartoon character of herself (little Michelle) and her family. They feature on the blog and little Michelle has even been immortalised as a toy. Back to the cookbook though. Nom Nom Paleo is a very fresh and fun cookbook that leaves you giggling at some of the notes as you read through. Michelle admits there aren’t many sweets/treats in this cookbook, she says it reflects the cooking she does at home and obviously she doesn’t make as many sweets as she may have once done. It does have over 100 fun, family friendly, delicious recipes that will leave you saying “nom nom nom nom” like this one.
2 Tbsp lard or fat of choice
225 gms cremini mushrooms (I used Portabello)
115 gms bacon, frozen, cut to small pieces
450 gms ground beef
1.5 tspn kosher salt
Freshly ground black pepper
1 ripe avocado
4-6 iceberg lettuce leaves
Paleo Mayo (see below)
- Heat 1 tablespoon of the lard/fat in a pan over medium heat, saute the mushrooms until the liquid they release has cooked off. Set aside the cooked mushrooms.
- Pulse the frozen bacon pieces in the TM bowl Turbo x 2, to the consistency of ground meat.
- Add the beef, mushrooms, and season with salt and pepper. Mix speed 3 to gentle combine the ingredients. Be careful not to overwork the meat. Divide the mixture into 4 portions (I made 6 burgers) and use your hands to flatten each into patties.
- I skipped this step and cooked mine on the bbq, but did cook for the same time suggestions.
Melt the remaining tablespoon of lard/fat in a pan over medium heat, and fry up the patties in the hot fat, turning once. Regular sized burgers should take about 3 minutes per side; slider burgers should take about 2 minutes per side. The meat inside should be perfectly pinkall the way through, and studded with pretty little pieces of smokey bacon and mushroom.
- Transfer the patties to a wire rack so that any excess cooking fat can drain off.
- I then wrapped each burger in an iceberg lettuce leaf with slices of avocado and topped with paleo mayo.
2 large egg yolks
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
3/4 cup avocado or olive oil
- Put all the first 6 ingredients into the TM bowl, insert butterfly.
- Whisk together for 20 secs/speed 4.
- With the MC cup on and while still rotating on speed 4, slowly add a drop or two of of the oil onto the lid. It will drip down through.
- then slowly add a little more gradually onto the lid until it is all gone, it should take between 2-3 mins
- Spoon it out and store in an air tight jar in the fridge.
This recipe left me and my family saying it was “the best burger we’ve ever tasted!” Even if your not interested in solely following a Paleo lifestyle this cookbook makes you appreciate the flavours of real, unprocessed food.