July 2, 2013
I’ve been told that my regular burgers are pretty damn tasty. I usually keep it simple and just throw in some garlic and onion, along with salt, pepper, cayenne, and ginger powder. This time though, I decided that I was going to have a bit more fun. I was toying with the idea of a Japa-Burger (Asian Inspired toppings and seasonings…Similar to the Japadog hot dog franchise ), but after looking around my refrigerator, I settled on a Texas/BBQ/Cowboy Burger.
This recipe Makes 6-8 burgers
- 2lb grass fed beef
- 3/4 Vidalia onion
- 3 garlic cloves
- 2 bell peppers (yellow + orange)
- Kalustyan’s Southwest seasoning
- 1 tablespoon Ginger powder
- 2 tablespoons coconut aminos
- 3 tablespoons stone ground mustard
In a pan, cook the onion, garlic, and peppers in an oil or fat of your choice. I used sesame, but I bet Tallow or Duck Fat would be better. I kept the heat at low/med and let the onions cook a little while I chopped the peppers, and then added them. towards the end, when they are getting soft, sprinkle them with Kalustyan’s Southwest seasoning. Take off the heat.
Put the ground beef in a big bowl. Squeeze in the mustard, coconut aminos, and ginger powder, plus a little more southwest seasoning. Pour in the vegetables, and as soon as you can work it, mix everything together making sure it is well combined.
Form patties, and cook to your desired done-ness. These just took a few minutes on the George Foreman grill
Top with Guacamole and BBQ Sauce (I used some leftover Paleo barbeque Sauce from when I made ribs) and garnish with a piece of raw pepper.