When you move to a Paleo diet style, eliminating grains (bread, pasta, cereals, pizza, etc.), there’s always a few meals you miss more than others. Hamburgers were one of mine. But I wasn’t going to be deterred – so I came up with a solid, if not better, replacement for the on-the-bun version of days past.
1/3 – 1/2 lb of organic grass fed* ground beef PER PERSON
1 -2 onions, roughly chopped
3 tablespoons organic butter
Fresh cracked black pepper
Optional Cream Sauce:
1/2 cup organic heavy cream
2 tablespoons organic butter
3 cloves garlic, chopped fine
Sea salt and fresh cracked black pepper
Whole pepper corns OR Imported Roquefort Cheese
Dry cooking sherry
- Melt butter in medium stainless steel skillet over low-medium heat
- When butter is melted, add onions
- Cook onions slowly on low, stirring often, for 20-30 minutes (yes, that long)
- OPTIONAL: When onions are soft and brown (i.e. carmelized), start to make cream sauce:
- melt butter in small skillet over medium heat
- add chopped garlic, cook ONLY 30 seconds
- Add cream
- When cream bubbles, lower heat to low
- Stir, keep cooking until cream starts to thicken
- Start making burgers (below) and TURN GRILL ON NOW
- Once sauce starts to thicken, add sherry, sea salt and cracked pepper, peppercorns OR imported roquefort cheese.
- turn to very low OR off and cook hamburgers
- Turn grill on high
- Spread ground beef onto cutting board; season liberally with sea salt and fresh cracked black pepper
- Hand form beef into thick patties, with slight depression in middle of patty (i.e. not dome shaped)
- Once optional cream sauce is thick, turn OFF and cook burgers
- Grill burgers ONLY 2-3 minutes per side – don’t overcook (better to die of salmonella than have an overcooked burger)
- Serve immediately, topped with grilled onions and optional peppercorn or roquefort cream sauce.
* Even better than organic “grass fed” beef, is grass finished beef, meaning the cow is never fed grains, unlike “grass fed” where the cows are fed grains the last 60-120 days before slaughter).