I miss burgers… you know, the kind that come served on a bun. While I have adjusted to the paleo diet, there are some things I miss that I always took for granted previously. Buns is one of those things. Who would have thought? Of all the things to miss, buns fall close to the top of the list. Luckily, I’ve found a few creative ways to enjoy burgers in a way that barely makes me miss the bun.
This recipe was inspired by a recipe I found on PaleOMG, one of my favorite paleo blogs. I’ve simplified the recipe and added a few unique twists. Don’t be frightened by the idea of putting fruit on your burger. These flavors complement each other well, and even two of our non-paleo friends thoroughly enjoyed this meal when I served it a few weeks ago. In fact, one of them, said “this is the best burger I’ve ever had.”
Because I am always trying to eat as many leafy greens as I can, I served this over fresh spinach. The original recipe serves it with sweet potato fries.
- 1 lb chorizo
- 1/2 lb lean ground beef
- 1 can crushed pineapple
- 2 avocados
- juice of 1/2 lime
- juice of 1/2 lemon
- pinch of cayenne pepper
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2-3 tablespoons of coconut oil
- 2 tablespoons bacon fat
Place chorizo and ground beef in a bowl and mix well and form 8 patties. Set aside.
Cut avocados in half, remove pits and scoop out the “meat.” Place in a food processor with the lime juice, lemon juice, cayenne pepper, smoked paprika, salt and pepper. Puree until smooth.
PLace a large skillet over medium high heat. Add the bacon fat and then the burgers, cooking 5-6 minutes per side. I used a meat thermometer versus time to ensure medium rare burgers (130-135 degrees). Once the burgers are done top with avocado puree and pineapple.