Tag Archives: Meat

Pumpkin Sausage Sliders

20140601-170355-61435296.jpgI swear, it’s the easiest foods that take me the longest to get up. I don’t know what it is. Anyway, anything resembling a burger is an easy fun way for me to make a relatively quick dinner. It doesn’t have to be plain and boring to be easy either. To make it interesting, it’s all in the spices, and additions. However, it still should be heavy on the meat and not too loaded with filler. For these I took some simple sausage seasoning (mainly black pepper and sage) and added some canned pumpkin, to create these tasty and fun patties.

Ingredients:

  • 2 lbs Beef
  • 3 spoons pumpkin
  • 1 tbsp salt
  • 1-2 tbsp sage
  • 3 tbsp black pepper
  • A few shakes cayenne pepper
  • 2 eggs
  • Mix together all ingredients, and let rest for 10-15 minutes. It helps the flavors to meld together. Form into small patties, and grill or cook to your desired doneness. 20140601-170355-61435551.jpg

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    Cowboy Burgers!

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    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.
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