Tag Archives: paleo burgers

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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    Confetti Burgers

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    I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.

    • 1 Sweet Potato, peeled
    • 1 Portabello Mushroom
    • 1/4 Onion
    • 2 or 3 stalks celery
    • 5 Cloves Garlic
    • 3 lbs Bison Meat
    • 2 Tbsp Olive Oil
    • 1-2 Tbsp Coconut Aminos
    • Salt, Pepper, Thyme
    1. In a food processor, combine all the veggies and blend until finely minced.
    2. Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
    3. Form into patties and grill to desired done-ness.

    Shown here served with my Butternut Squash and Root Celebration


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