No seriously, where the hell is Spring?
This time last year it was hovering around 20C (for our American friends that’s around 68F). The first day of Spring here in Halifax saw a dumping of about 15cm of snow (just under 6″) and then another few centimeters this morning.
We have our eyes set on the budding trees around our neighborhood and are so looking forward to warmer days (and by warmer we mean above 5C [40F]). We’re on our official two week staycation (this is day 3). We had hoped for some road trips down to the states to see friends but alas(!) we’re still waiting for that ever frustrating permanent residency card and don’t want to take the chance of crossing the border without it!
So instead we’re working out hard, cooking up some freaking fantastic foods and literally checking out every movie we can get our hands on at the library (yes, we’re that geeky)!
Normally it takes us a bit of time to go from testing a recipe to actually posting it but today we couldn’t resist getting this one out as soon as possible. The original recipe was found over at PaleOMG and can we just take a moment to say how much we dig Juli. Her recipes are always TO DIE FOR (okay maaaaaaybe not die for but you get the picture) and the words she throws down on her blog are always good for a laugh and an “oh man do I get it”. If you haven’t checked her out, do so and then get in your kitchen and try out this recipe.
As always we made some changes according to our tastes and what was available in our kitchen. Don’t be afraid to mess around with what you like / don’t like for this one. You really can’t eff up a burger no matter how hard you try (unless you have and then we’d like to hear about it!)
Paleo Spicy Pineapple Stuffed Burgers
This made 5 good sized burgers and were about 390 calories each (not including avocado)
Start to table time about an hour (because of sweet potato fries)
- 1 lb Ground Meat (we used pork for this)
- 3 Sausages (the large kind like from the butcher – we used a nice spicy sausage from our favorite butcher Jess over at Highland Drive Storehouse), casings off.
- 1 C Crushed Pineapple (canned is okay but we used fresh and “crushed” ourselves)
- 1 Tbsp Cumin
- 1 Tsp Paprika
- Pinch of Cayenne
- 2 avocados
- Juice from 1/2 Lemon
- 1 Tsp Coconut Oil
- Fat of Choice
Now if you want to make sweet potato fries to go with you’ll want to take care of those first…who doesn’t want sweet potato fries for Pete’s sake!
If you don’t know how to make them, go HERE!
If you do make them a good way to know when to begin cooking your burgers is to begin when the fries have been turned and are halfway finished. So time wise you should do this: Start fries. While fries cook first round, make burgers (wash your hands after!). Flip fries. While fries cook second round begin grilling / cooking burgers. While burgers cook, puree avocados…everything should finish up about the same time!
Okay back to the recipe!
In small saute pan add coconut oil, pineapple and 1/3 of your cumin (1 tsp). Saute for about 3 – 4 minutes (the juice from the pineapple should cook off). Set aside and cool.
In mixing bowl add your ground meat, sausage (casings off!) and spices. Mix thoroughly. If you have a kitchen weigh this will come in right handy for making 1/4 lb patties (for a total of 10). It’s probably more space conscious to make 5 and keep the rest of the ground meat off to the side until your ready to put together.
With your “bottom” patty ready, divide pineapple evenly.
(Are we the only ones that thought this looked like a tongue?)
Now form the top halves of your burgers and seal. Pinch edges together and when you think you’ve got it, pinch again just to make sure. The more you do this the better the burgers will stay together! You can salt side up for a more crispy burger but that is a personal preference.
(are you ready to flip fries?)
When all burgers are complete, heat up a little FoC (around 2 – 3 tsps) in large saute / frying pan (or if you have a grill get that bad boy ready. Apparently we’re the only people in Canada that don’t own a grill and we are missing out something serious!) and place burgers, salt down, and cook on medium heat for about 4-5 minutes. Salt top portion of burgers and flip, cooking again for 4-5 minutes until done.
For the Avocado puree:
Cut avocados in half, remove pits and scoop into food processor. Add lemon juice and puree until smooth.
When burgers are thoroughly cooked, top with avocado puree and dig in!
We love Instagraming the hell out of our foods!
Oh and if you’re wondering what to do with any left over burgers you may have, may we suggest the following:
Yhea, that happened (and will happen again real soon!)
~ Now that’s good eatin’ folks!