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Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire Paperback – June 15, 2014

4.9 out of 5 stars 42 customer reviews

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  • Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire
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From the Publisher

The Ultimate Paleo Burger

The Ultimate Paleo Burger

Bite off a piece of awesome with these burgers packed with killer toppings . The custom blend of ground chuck and sirloin will keep this burger moist thanks to the fat in the chuck and flavorful due to the rich beefiness of the sirloin . Wrapping this baby in lettuce kicks wheat buns to the curb while keeping all the fillings in control.

Burgers Looking More Like Meatballs?

Pressing a small divot into the center of your burger patties before putting them on the grill will help keep them flat as they cook.

Directions

To make the burgers: In a large bowl, combine the ground sirloin, ground chuck, Worcestershire sauce, garlic, and minced onion. Crack in a generous amount of fresh black pepper and season with a good pinch of sea salt. Combine the mixture well and form into 2 patties. To prepare the toppings: Get your grill nice and hot and, using a cast-iron skillet, fry up the strips of bacon until crispy. Remove the bacon and use the bacon fat to fry the sliced onion. The onions should take about 20 minutes to get really caramelized, so you can cook your burgers during this time. Cook the burgers on direct high heat. Whatever you do, don’t press on them with your spatula. Pressing on burgers only squeezes out the juice, which is a stupid thing to do if you want a juicy burger. Flip the burgers after 4 or 5 minutes and cook for an additional 4 or 5 minutes or less if you want them on the rare side. When the burgers are done cooking, put them on a plate to rest. The reason for this is the same as for resting a steak: it lets all the juices redistribute into the meat, keeping them from immediately running out when you take your first bite. Remove the caramelized onions from the skillet and use the remaining fat in the pan to fry up the eggs. Prepare the “buns” by cutting the head of lettuce in half, removing several layers of the largest leaves. A single layer of lettuce will wilt and won’t hold up to the heat and heft of the burger, so use several more layers than you think you need. Place a piece of parchment paper down and put a stack of iceberg lettuce leaves on top of it. Put down the burger patty and dress with the Paleo Mayo, Kicked-up Ketchup, and mustard. Add the pickles and bacon on top of the condiments, saving the fried egg for the very top. Cap the burger with another stack of iceberg lettuce leaves. Use the parchment paper to wrap the burger up, folding the paper first from the bottom and then from the sides. Repeat this process for the second burger and high five your dining partner. Start eating and don’t look back until you’ve destroyed all the evidence. Yield: 2 Servings

Ingredients

  • For burgers:
  • 1/2 pound (226 g) ground sirloin
  • 1/2 pound (226 g) ground chuck
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/2 medium white onion, minced
  • Freshly ground black pepper
  • Sea salt
  • For burger “bun” and toppings:
  • 8 slices bacon
  • 1/2 medium white onion, thinly sliced
  • 2 eggs
  • 1 head iceberg lettuce
  • 2 tablespoons (32 g) Paleo Mayo
  • 1 tablespoon (15 g) Kicked-up Ketchup
  • 1 tablespoon (11 g) yellow mustard
  • 1/2 cup (118 g) bread and butter pickles

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Product details

  • Paperback: 176 pages
  • Publisher: Fair Winds Press (June 15, 2014)
  • Language: English
  • ISBN-10: 1592336124
  • ISBN-13: 978-1592336128
  • Product Dimensions: 7 x 0.8 x 9.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars 42 customer reviews
  • Amazon Best Sellers Rank: #1,063,825 in Books (See Top 100 in Books)
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