Can a burger really be this good? Simply The BEST Paleo Burgers Ever.
Yes. The answer is yes. A burger really can be this good…
Burgers are the best things since sliced white bread.
Sliced white bread?! Um… no…
Burgers are the best thing since Almond Butter & Jelly.
Yeah! There we go…
Whether or not almond butter, jelly and burgers have anything to do with each other, these burgers are literally the best burgers on the planet.
When you mix together high quality meats, loads of fresh herbs and spices, sear it all on high heat to caramelize the heck out of it then layer everything with smashed avocado… my friends, that’s called the best thing on the planet.
I’m sure Reddit would agree…
But of course, like all things in life, don’t just take my word for it. Make these!
These burgers are incredibly moist and rich and complex in flavor. Why? You can use any ground meat of choice in a burger but when you mix together lamb and beef something magical happens. Lamb has a grassy and fresh taste, much like other wild meats should. It is stronger in flavor and is sometimes an acquired taste. Adding lamb and beef together mellows the lamb, adds a bit more texture and creates a beautiful burger one cooked.
Another secret to these fantastic burgers is the fresh herb, parsley. While you can sub any fresh herb in this burger, the parsley marries so well with the lamb. Cilantro or also adding a sprig of fresh mint would be more amazing herbs to try.
Lastly, my favorite secret ingredient is Bragg’s Liquid Aminos and soy sauce (or wheat-free Tamari). Bragg’s, a naturally occurring liquid plant protein, is essentially amino acids in liquid form. And it’s amazing. It’s smokey, salty, and incredibly flavorful – but a little goes a long way.
This really adds depth and flavor to the complex flavors of lamb and beef – or any meat of choice. If you don’t have Bragg’s Liquid Aminos or can’t find it, feel free to sub more soy sauce.
A burger really can be this good! Simply The BEST Paleo Burgers Ever. [tweet this]
Simply The BEST Paleo Burgers
Makes about 4-5 burgers
- 1/2 lb ground lamb
- 1/2 lb ground beef
- 1/4 cup sweet, white onion, finely chopped
- 1/4 cup fresh parley, finely chopped (or cilantro -or combination of the two)
- 3 tbsp soy sauce or wheat-free Tamari
- 2 tbsp Worcestershire sauce
- 2 tbsp Bragg’s Liquid Aminos
- 1 egg
- 2 tbsp paprika
- 2 tbsp cumin
- 1 tbsp coriander
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes, or more if you like things a little spicier
Line a baking sheet with parchment paper, or plastic wrap, and set aside.
In a large bowl, combine all ingredients. Mix well with hands or a large spoon.
Taking about 1/2 cup (or a handful) of lamb/beef mixture, form a ball then flatten slightly into patties. Set patty on the parchment paper then continue with remaining meat mixture.
Heat a large sauté pan over high heat until.. well, hot. Reduce heat to medium-high, adding 2 tbsp coconut or olive oil to the pan. Place burger patties into the pan gently, arranging so none are touching. You may have to cook patties in batches.
Heat until edges start to brown, about 8 minutes, then flip. Try to flip only once. And do not press down on your burger! This releases the juices and we want to keep all those glorious juices in the burger. You’re looking for a golden brown and cararmelized look.
Remove cooked burger patty from heat and place on an over-safe plate to warm in a 200 degree F oven (just to keep warm).
Once all burgers are cooked, plate on top of lettuce greens. Top with avocado, smashed, more parsley or cilantro.
Alternately, you can grill your burgers for a wonderful and juicy smoke flavor.