Tag Archives: ground pork

Paleo Cuban Bangers (Or burgers or meatballs)

23 Thursday Jul 2015

Posted by in bangers, Beef, Ground Meat, international food, Meat, Paleo Recipes, Pork, sausages

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vow renewelLast week, we did something pretty awesome!

And by awesome we mean “hey, let’s do something crazy like renew our vows in front of a few hundred complete strangers because it’s the 10 year anniversary for Marriage Equality in Canada!“

It was a little (though 27 couples means it really wasn’t so little) shin-dig put on by the city of Halifax with our very own Mayor officiating the ceremony.

In case you didn’t know this about us, we love any occasion to get dressed up with our fancy shoes and red lipstick (Mimi) and our spiffy bowties (Tee). The fact that there were cupcakes and champagne made the event all the more awesome cause seriously, who doesn’t love cupcakes?

Seriously….

From there we whisked ourselves off to Prince Edward Island for the weekend which of course means food choices weren’t as “good” as we wanted. The food was delicious. The wine was delicious. The time spent together on the beaches was delicious.

Now we’re home and focusing on our kitchen again.

Whenever we want to make something relatively easy we pull out a few banger/meatball recipes. Not sure what can be more easier than ground meat + a few ingredients + spices. Unless you consider calling up the pizza man down the street for delivery then yes there, are other things that are easier but remember we’re focusing in on OUR kitchen!

One of our most favorite recipes is a Cuban version of the banger (or sausage). The awesome thing about this recipe is you can mix up your ground meats (beef/pork/turkey/chicken/lamb) and it’s gonna come out tasting incredible.

The recipe below is a one pound of ground meat version. We always double it so there will be leftovers for the next day. This is so good we may triple it next time just because the leftovers didn’t last that long.

Enjoy!

Paleo Bangers: Cuban Style!

Ingredients:

  • 1 lb Ground meat (we tend to use beef and/or pork)
  • 2 – 3 Garlic Cloves, peeled and minced
  • 2 Tbsp Toasted almonds (if you have whole almonds: chop and toast on low heat in small saute pan)
  • 2 Tbsp Whole raisins
  • 2 Tbsp Green olives (pimento stuffed is really good!), chopped
  • 1 Tbsp Tomato paste
  • 1/2 Tbsp Apple cider vinegar (or red wine vinegar)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dried oregano
  • 2 Tbsp warm water
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda.

Preheat oven to 400F.

In a large mixing bowl, combine all ingredients EXCEPT water, cream of tartar and baking soda.

In a small dish combine water, creme of tartar and baking soda and mix well (it will fuzz a bit), add to large mixing bowl and mix all of the ingredients together thoroughly.

On a large non-stick cookie sheet or a sheet lined with parchment paper, shape your bangers (sausages). For us we were able to get about 7 good sized portions for each pound.

Pop that cookie sheet into the oven for about 25-30 minutes or until bangers are cooked all the way through!

Cuban Bangers

You’ll make these once, then make them again and we promise you, you’re going to double or triple the recipe. Even cold they are spectacular!

~Now that’s good eatin’ Folks!

 

Getting back into the swing of things…Paleo Enchilada Stuffed Peppers.

02 Thursday Jul 2015

Posted by in Don't be afraid of your kitchen, Ground Meat, Meat, Paleo Recipes, Pork, recipes

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Sometimes it’s hard getting back into the swing of things.

It can feel both defeating and cumbersome.

You try to remember why you are doing what you’re doing and focus on how old “not so great” habits easily creep back in to your life when given the opportunity. You want it to be easy to pass on the sweet treats and the bag of chips at your best friend’s BBQ but at the end of the day you give in and promise tomorrow is another day…

Only to find that tomorrow turns into a few more tomorrows than you planned for.

That’s sort of where we are right now.

It’s not that our eating habits are so out of control that we’re face first in a trough of Ben and Jerry’s topped with cheesy Doritos. In fact if you looked at our overall eating habits it’s probably still cleaner than your average American/Canadian but it’s off kilter just enough to have it’s effects on our emotional and physical well-being.

So we’re pulling on the reigns a bit and working hard to stick to a plan. Part of that plan at this current juncture is one of us decides on the meals for the week (Mimi) while the other implements said meals (Tee). This has been working out quite well since there is no guessing at what one of us will eat and we know the other one will pretty much eat anything put in front of them.

The recipe below is not only super easy to make, it doesn’t take but a few ingredients and you can be guaranteed a least left overs for the next day (half a serving with fried egg is pretty much going to be a game changer).

The trick to this one is you can change up the “stuffing” portion of your peppers. This time we used spicy ground pork and quinoa. We’ve made it with sweet potatoes and chicken (delicious) and the next time….who knows.

The enchilada sauce stays the same each time so if you make a double batch you can freeze half and save yourself a little bit of time the next time around (see how planning your shit really helps!)

Enjoy!

Paleo Enchilada Stuffed Peppers

Ingredients:

The sauce

  • 1 – 1 1/2 C Tomato Paste
  • 1 – 1 1/2 C Chicken Broth (Veg Broth will work as well)
  • 2 Tbsp Chili Powder (adjust to your liking)
  • 2 Tsp Cumin (adjust to your liking)
  • 1 Tsp Dried Oregano
  • 1 Tsp Sea Salt (table salt is okay too and adjust to your liking)
  • 1 Tbsp FoC (Fat of Choice)

The Stuffing

  • 1 LB favorite ground meat
  • 1 Medium Onion, peeled and diced
  • Peppers left overs from the peppers you’re using, diced
  • 1 C cooked quinoa

Extras

  • 5 Large Peppers, cut tops off and de-seed (seperate stem from pepper ring and discard the stem and seeds but keep the extra pepper for stuffing)
  • Glass dish
  • Medium – Large saute pan
  • Medium sized mixing bowl

Preheat oven to 350F

First things first, get that quinoa started!

Then over medium heat, use FoC and saute chopped onions for 1 minute, add ground meat and cook thoroughly.

While meat/quinoa are doing their thing get started on that enchilada sauce.

In your mixing bowl add all sauce ingredients together and mix well. You should have a soup like consistency so if it’s too thick add a little more broth. If it’s too thin add a little more tomato paste.

Important info here so pay attention!! – You can never take away a spice but you can always add a spice. Start with half of what you think you want, give it a taste and go from there. Again: YOU CAN NOT TAKE AWAY A SPICE!!! Never assume that the recipe in front of you is going to be the end all be all in preferred taste. When we see the spices listed in a recipe, we always know we’re going to adjust them accordingly. We expect you to do the same in your kitchen…#dontbeafraidofyourkitchen!!!

Ground meat cooked thoroughly (check). Quinoa done (check). Sauce is ready (check check and double check).

Now add the quinoa and 3/4 of the sauce to the ground meat, mix well and simmer for 10-15 minutes on low heat.

Let’s prepare the peppers!

Another important tip coming up!!!!

stuffed peppers 4

When prepping your peppers, cut the tops off and separate the stem from the pepper ring. Take that pepper ring and dice it up and throw it into the ground meat/quinoa/enchilada sauce. Now if your peppers are uneven on the bottom, heed this little trick – Slice a thin portion off the bottom to create a flat surface…we know: MIND BLOWN! Now just like the spices you can always take more off the bottom but you can’t add what you take away so start as thin as possible and go from there. That little bottom piece? Ya, you know what to do with it. De-seed the inside and if you’re so inclined try and cut away the side edges inside to give you more stuffing space.

Stuffed Peppers 1

Get ready to stuff those beautiful peppers. Evenly fill each with the meat/quinoa/enchilada sauce (we hope we don’t have to tell you to use a regular sized eating spoon but if we do then there you go). Use the remaining enchilada sauce to pour over the top and fill the bottom of the glass dish.

Stuffed Peppers 3

Bake in the oven for 30-40 minutes at 350F and serve as you like. We usually serve on a bed of mixed greens (our particular favorite is the kale/cabbage/brussel sprout mix from Costco sans dressing)

stuffed peppers 6

~Now that’s good eatin’ Folks

 

Own up to your failures…Paleo Shepard’s Pie

12 Thursday Mar 2015

Posted by in Beef, Don't be afraid of your kitchen, Ground Meat, informing the community, Meat, Paleo Recipes, Pork, recipes, Vegetables

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shepards pie end productOne of the things we stress more than anything is the hashtag #dontbeafraidofyourkitchen. For the both of us the most significant change we made to our lifestyles that put us on the journey of losing a shit ton of weight was eating food made by our own hands. Not food eaten out of a paper bag, popped into a microwave or spoken into a speaker box with Ronald McDonald staring back at us in anticipation that we’re going to Super Size our double quarter pounder meal.

It can be really scary standing in the middle of your kitchen and think “what the eff now?!?” Sometimes you look over websites and see all the recipes you want to try, knowing full well you can’t even come close to making it look *as* good as those “professional” food bloggers. Let’s not kid ourselves. The better the food looks, the more money they probably spent on cameras, lighting and our guess is it wouldn’t be their first go at making whatever is making you drool.

Mistakes are made in the kitchen all the time and sometimes you just have to own up to them and realize that just like life, it takes practice to get good at it and every once in the while the thing in front of you is going to turn to shit.

You’re either going to never try again or throw that crap of a mess to the side and go at it again learning from the previous “WTF’s”.

We had that in our house just this last week. We thought this new spicy pineapple banger in the making was going to make love to our mouths like it was the best damn thing next to…

Well next to nothing cause that’s how good it was going to be.

Hours spent prepping. Pretty little pictures taken with our expensive camera iphone, and the expensive lighting overhead kitchen light just right. This meal was going to be amazing. We popped it in the oven and proceeded to dance around with joy at our remarkable skills.

Okay maybe there wasn’t any dancing but we were pretty damn excited.

Until we took it out of the oven and…

WHAT THE HELL HAPPENED?!?

In hindsight we wish we had taken some more pictures of this experiment failed miserably, because instead of looking like delicious bangers, everything globbed together like we just attempted to make our own cat food which upon tasting a little (cause you know we had too) wasn’t even fit for the cats.

We’ve been cooking in our kitchen a long damn time. And yet, we still make mistakes. We could have easily attempted the recipe again (after we figured out what happened) and gone about this blog like it never happened. Posted our pretty pictures (man we really wish there was proof of the disaster cause it was a DISASTER!!!), and continued on about our business, but the truth is, it’s easy to be afraid of your kitchen when you think you’re the last person that can create anything close to being edible.

Trust us, you can create. It might take some practice but every single one of those food blogs you follow are full of their own disasters. Oh we’ll tackle those bangers again because they really are delicious (at least we think they are) but until then enjoy the Paleo Shepard’s Pie we made this week.

Super easy. Super fun. Super changeable according to what’s in your fridge and not even close to looking like cat food (unless you feed your cat the primo stuff!)

ENJOY!

Paleo Shepard’s Pie

Ingredients:

  • 2 lbs Ground Meat of Choice (we used Beef/Spicy Italian Pork)
  • 2-3 lbs of Potatoes (preferably skin on so use something tasty like little reds)
  • 1/2 C. Almond Milk
  • 1 Onion (Chopped)
  • Lots of Garlic (we used 8 cloves – peeled and minced)
  • 1 Red Pepper (diced)
  • 10-15 Asparagus Stalks (remove ends and chop)
  • 1 Can Tomato Paste (~13 oz)
  • 1 C. Chicken Broth
  • 2 Tbsp Almond Flour
  • Salt and Pepper to taste
  • 2 Tbsp FoC (Fat of Choice)

Large (8 x 11) glass baking dish.

Preheat Oven to 350F.

In a medium sauce pan boil those little potatoes of yours until you can get a fork through them. Drain and mash with enough Almond milk to make them smooth and tasty!

Prep is always key to a smooth cooking experience. Very rarely do we begin something until all the ingredients are ready to go. You can take the time to work on your knife skills, hang out a bit with your food, think about the process in which you’ll add things to your saucepan. It can feel very “get in touch with your oneness” but there’s nothing wrong with taking a few extra minutes and just staying focused on the task at hand instead of worrying about whether or not someone on Facebook is commenting on a status or getting to the next level of Candy Crush.

So while the potatoes are boiling, prep your damn veggies.

asparagus

When everything is ready to go, heat up your FoC in a large saute pan on medium heat.

Add minced garlic and saute for about a minute.

Add chopped onion and saute for another 2-3 minutes until onions become translucent.

Add Peppers and Asparagus and continue to saute for just another minute or two.

Add the ground meat and continue to saute until cooked thoroughly.

While the meat is cooking, this is a good time to work on mashing those potatoes, and prepping the rest of the ingredients (open your can of tomato paste, measure out your almond flour).

Once the ground meat is cooked through, add chicken broth and tomato paste. Preferably in that order so the tomato paste can easily blend in to the mixture. Add almond flour to thicken and continue to simmer on low heat for a few minutes.

Transfer meat mixture to large glass dish (if you have extra you can do something fun like make single servings in baking ramekins or just grab a smaller baking dish and divide between the two)

shepards pie 1

Top with mashed potatoes.

Shepards pie 2

Place into oven at 350F for about 30 minutes to get everything all cooked up and deliciously hot (NOTE: This can get a little messy in the oven so if you have a baking sheet you can put down first it is HIGHLY recommended).

This is going to make a lot. Pair it up with a nice salad or other side dish and you’ll easily get 8 servings out of it. Eat some. Freeze the rest and BOOM! Delicious lunches ready when you are!

shepards pie 3

Now that’s good eatin’ Folks!

A New Home, A Few Gadgets and Bacon Wrapped Mini-Meatloafs

20 Tuesday Jan 2015

Posted by in Beef, Don't be afraid of your kitchen, Ground Meat, Meat, Paleo Recipes, Pork

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Now before you get all “WHAT? You moved again? Haven’t you moved 3 times in the last damn 3 years?…

Yes, we’ve moved a lot since the beginning of our co-habitation but we’re not talking about *that* kind of new home. We’re talking about the doors finally opening up at Crossfit Ironstone. It’s always hard to leave one Box when you have friends made, goals accomplished and a sense of community but as soon as we heard some of the best athletes in all of Atlantic Canada were going to be opening CFIS we knew we had to follow our hearts and become founding members.

It’s a commitment to people we believe in.

It’s a commitment to getting stronger.

It’s a commitment to ourselves and each other.

If you’re ever in the Halifax area, you have to make this a stopping point. Swing by and meet some top notch coaches, drop some sweat with some awesome friends and then let’s talk about what we love the most: FOOOOOOOOOOOOOD!!!!

In the last post we promised to talk a little more about our kitchen gadgets and what we use to help us put that #dontbeafraidofyourkitchen hashtag to good use. Again, let us emphasis we are not rich beyond our wildest dreams (wouldn’t that be awesome though?!?!) We don’t have the latest “this is gonna revolutionize the kitchen” gadget. We have some cheap ass things and today is what we’re calling the “You could use the change under the sofa cushions to get these things” gadgets.

We’re serious.

IMG_1981The first thing we use a lot is a garlic roller. If you’ve been reading any of our recipes for a while you know WE. LOVE. GARLIC. The list of health benefits goes on and on and let’s just get right to the point, it tastes amazing. When recipes call for a certain amount you can be assured we’ve either doubled it or tripled it. This little roller takes a lot of the painstaking peeling process out of the equation. Insert bulb, roll around on counter and kaboom! No more annoying skin. We know most of you have seen these in your local food stores and maybe you’re thinking “well it’s not that hard to peel in the first place so what’s the point?” Here’e the point: IT MAKES YOUR LIFE EASIER and at usually less than $5 what you should be thinking is “Why didn’t I get this sooner?”

The other (cheap ass) little gadget we have is a hand held grater. The one we have is a little on the older side so price comparison is a little hard but usually these will run under $10 at most places. We have a garlic press but to be totally honest this thing is much easier to use and more important; to clean.

For less than what most breakfasts cost when eating out you can arm yourself with a few gadgets that make creating delicious food in what doesn’t have to be the most intimidating room in your house a whole hell of a lot easier.

(PS those are some of the new cookbooks we got over the Holidays! Lucky us!!!)

Okay, time for the recipe.

Here’s a few things you should know before making these little morsels of heaven….

IMG_1908Don’t be afraid to change things up. Yes, you can follow this recipe exactly but when we were researching different recipes we decided to leave a few things out and add a few things in. When it came to spices we literally opened up our jars, took a big sniff and asked ourselves “would this enhance the taste?” In order to get comfortable in the kitchen you have to get comfortable in your ability. Just like in almost everything we do, the more we practice, the better we become.

These are going to be a little higher in calorie so if you’re counting, then take that into consideration when thinking about your serving size. The recipe below made 15 really good sized mini meatloaves at around 220 calories each. Two, with a good size side of vegetables made a meal so don’t think you’re gonna have to eat six in order to feel full. Also you can adjust size of the of each serving or use turkey bacon if calories are something you’re watching.

Enjoy!

Paleo Bacon Wrapped Mini Meatloaves

Ingredients:

  • 2lb Ground Meat of Choice (we used a beef/pork combination)
  • 1 Pack of Bacon (we needed 15 slices total, thawed)
  • 1 Large Onion (peeled and chopped)
  • 100g of Spinach (~ 2 cups, finely chopped)
  • Lots of Garlic (we used 8 large cloves, peeled and grated)
  • 1 Tbsp Cumin
  • 1 Tbsp Paprika
  • 1 tsp Chili Powder
  • Any other seasoning you think will make this taste delicious!

Preheat oven to 375F

In a large mixing bowl add ground meats, chopped onion, finely chopped spinach, garlic and spices. Remember to take your rings off and then mix together thoroughly. Set aside and work on those fun little bacon liners.

~Side note: If you are going to count calories this would be a good time to weigh the entire mixture so you can figure out how many servings you want to make. You did go out and buy that scale right?IMG_1906

Cut your bacon so you have 3/4 and 1/4 slices. First lay the 3/4 slice around the edge of  your large muffin tin, then the 1/4 slice on the bottom so it become a fully enclosed liner. You might have to move a little faster with this part of the recipe because once the bacon starts to thaw it can get a little cumbersome to line the muffin tin but don’t worry the filling will put everything back in it’s place.

Stuff those babies!

IMG_1909

Bake at 375F for about 25-30 minutes or until cooked all the way through.

Something that most websites won’t tell you is that there is going to be a lot of fat rendering from both the bacon and the ground meat mixture. Don’t be discouraged. We like our bacon a little on the crispy side and that just won’t happen when everything is cooked up in a muffin tin. Don’t fret. Do what we did. Once everything is cooked thoroughly you can remove each little mini meatloaf without a hitch. It will stay together and it will sit upright because you made those fun little bacon cups. Put them on a cookie sheet and put back in the oven for about 10-15 minutes or until the bacon is cooked to your sweet sweet perfection!

IMG_1916

These won’t last long in your house but if you need too, you can freeze for a later nom nom session!!

~Now that’s good eatin’ Folks!

 

Leek and Spinach Bangers!

10 Wednesday Dec 2014

Posted by in Beef, Community Shared Agriculture, CSA, Don't be afraid of your kitchen, local farms, Meat, Paleo Recipes, Pork, recipes, squash

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Oh the holiday season.

How we love to celebrate.

And by celebrate we mean eat.

Tree!It’s hard not to get through the next couple of weeks without over eating, over drinking and over indulging all in the name of the Christmas spirit. People gather together to wish each other Merry Christmas, out do each other in the ugly sweater category, and clink glasses to another year gone by.

This year we’ve decided to kibosh the over indulgence with a little help from our friend, Brooke, over at Brooke: Not On a Diet. I’m sure most of our few readers have heard or read about her phenomenal weight loss but if not then just clicky clicky the link there and spend a little bit of time getting to know her (she’s amazing!)

She’s brought back the Skinny Snowman Challenge this year and we jumped on the opportunity to spend the next 5 weeks keeping on track with our food, our water, our exercise and all around “keep your hands out of the Christmas chocolate as much as possible”. The concept is simple enough: Each week we print out a points chart and keep track of a few very important factors like logging food, getting lots of veggies, drinking a crap ton of water, leaving some sweat behind and completing some mini weekly challenge.

This week’s challenge: Try a new recipe.

Welllllllllll…..

You know we are all over that like (insert some saying here about cake or rice or flies) and since we love to create in the kitchen we came up with our own recipe.

In our house you can always be assured of finding one thing in stocked in our freezer: Ground Meats. Mostly of the pork and beef variety. We keep ground meats stocked because in a pinch to make something delicious we usually revert to a meatball or banger recipe. Same meat + different spices + different veggies = a whole new recipe.

leek and spinach bangers 6

This is a leek and spinach banger we whipped up last night and it was pretty freaking amazing. Ingredients logged in on MyFitnessPal puts each banger at about 132 calories and considering the size we make them that’s a pretty darn good number.

The only time consuming part is the veggie prep because you know how much we love being in the kitchen and putting our knife skills to work. There’s something to be said about spending time in the kitchen, slowing down and really putting some effort into your food.

Enjoy!

Leek and Spinach Bangers

Ingredients:

  • 2 pounds ground meat of choice (we used beef/pork)
  • 3 Leeks, cleaned and sliced thin
  • 3-4 cups of raw spinach, chopped
  • Garlic, peeled and minced
  • 1 tbsp FoC (fat of choice)

leek and spinach bangers 1

The first thing you want to do is prep your leeks, spinach and garlic. Everything should be minced, chopped and sliced small enough to fit into a meatball size serving without chomping down on a big ole piece of something (not that chomping down on a big hunk of garlic isn’t delicious because it is but just in case the person you’re sharing your meal with isn’t a fan just spend a little extra time working on those knife skills).

knife skills at it's finest!

knife skills at it’s finest!

Once everything is looking all pretty and ready to go, grab a medium sized saute pan and add your FoC over medium heat. Add Garlic and saute for ~1 minute, then add leeks and spinach and continue to saute until spinach wilts (about another 2-3 minutes)

leek and spinach bangers 3

In large mixing bowl add sauteed mixture to ground meat and mix well.

Using same saute pan over medium heat, form palm size bangers (like sausages but a little flatter) and cook on each size for about 2-3 minutes or until cooked thoroughly.

leek and spinach bangers 4

Right now here in Atlantic Canada winter squashes are in abundance so naturally we paired these with an Amber cup/Sweet Potato mash with a heaping side of vegetable (Lots of check marks for our skinny snowman challenge with this recipe!)

leek and spinach bangers 5

~Now that’s good eatin’ Folks!

 

Where the hell is Spring? (Paleo Spicy Pineapple Stuffed Burgers)

23 Saturday Mar 2013

Posted by in Beef, Burgers, Meat, Paleo Recipes, Pork, recipes, Sweet potatoes

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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!)

Enjoy!

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)

Ingredients:

  • 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!

SAM_1515

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!

The players

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.

Pineapple

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.

burgers getting ready...

(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.

SAM_1521

(Before)
SAM_1523

(After)

When burgers are thoroughly cooked, top with avocado puree and dig in!

Paleo Spicy Pineapple Stuffed Burger

instagram finished

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:

instagram finished 2

Yhea, that happened (and will happen again real soon!)

~ Now that’s good eatin’ folks!