We just got back from a wonderful dinner out with friends. They were celebrating their 13th anniversary. We went to Bob’s Steak and Chop House. It’s one of the finest places for steak. The challenge is staying away from some of the more decadent choices. Alcohol in particular.
Well that motivated me to share this splendid Paleo recipe from Paleo Leap. Meat of course, in honor of the great steaks we had tonight.
Paleo cooks keep reinventing the classic burger time and time again, and every time a new recipe emerges, it is tastier than the last, as is the case of herb stuffed burgers. With green onions, garlic, parsley, sage and mustard stirred directly into the ground meat, every bite will explode with herby goodness.
As you may have already noticed, this recipe does not skimp on the herbs, dried or fresh. This is a wonderful thing, because herbs have many benefits: they are full of disease-fighting antioxidants, they are infinitely more flavorful than salt and pepper and many have antiviral, antibacterial and antimicrobial properties. They are relatively cheap if you consider food as medicine and you can save yet more money if you grow your own in your garden or windowsill. You may even want to make your own Herbes de Provence spice mix with a combination of savory, rosemary, thyme, oregano, marjoram and the lavender leaves or flowers, for this is what makes the burger extra special.
Herb stuffed burgers hold their own next to a side of mixed seasonal veggies – lettuce, cherry tomatoes, peppers or a balsamic onion salad, but if you are holding onto the tradition “it must have a bun!”, know that there are Paleo options available, and all of them are incredibly tasty. You can make a Paleo burger bun with coconut flour and eggs or with almond flour, you can wrap them in fresh green lettuce leaves, you could even grill a set of large portobellos and squash the burger in between.
Herb Stuffed Burgers Recipe
- 2 lb. grass-fed ground beef
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 2 tbsp. fresh parsley, finely chopped
- 1 tbsp. fresh sage, finely chopped
- 1/2 tbsp. dried oregano
- 1 tbsp. herbes de Provence
- 2 tbsp. Dijon mustard
- 1 large egg
- Sea salt and freshly ground black pepper
- Preheat grill to medium-high heat.
- Mix all the ingredients in a large bowl, and season to taste with salt and pepper.
- Once everything is well combined, form the meat mixture into 6 equal sized patties.
- Adjust the seasoning on the burgers and place on the grill.
- Grill the burgers 5 to 7 minutes per side, or to desired doneness.
- Let the burgers rest 2 to 3 minutes before serving.
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