Paleo Burger with Melting 'Cheese'

Easy dinnertime meal for the family, great for BBQ's and events, perfect for

camping trips... so versatile!

 

Ingredients:

 

MAYO:
1 egg
1 tsp Dijon mustard (look for a jar without vinegar and other preservatives,

or use pure mustard powder)
1 tsp apple cider vinegar
1 cup organic olive oil
1 tsp organic smoked paprika powder
Himalayan salt, pepper to taste

Thinly sliced or grated carrot and cabbage to mix with the mayo as coleslaw

 

CHEESE: 
270ml Ayam coconut milk (1 small tin)
20ml apple cider vinegar
20g arrowroot
20g pure grass-fed beef gelatin powder (buy here)
1 tsp organic turmeric powder
1/2 tsp organic paprika powder (leave out if wanting a nightshade-free version)
Himalayan salt to taste

 

BUNS: 1 large lettuce leaf per burger (Cos lettuce works well)

 

PATTIES: 500g grass-fed lamb or beef mince, Himalayan salt to taste


OPTIONAL: 1 fried egg per burger, sliced beetroot, tomato, paleo pickles, clean bacon, caramelised red onion 
 

 

Kitchen Gadgets:

 

Stick blender 

Small saucepan

Rectangle container

Plastic wrap

 

Method: 

 

 

MAYO:
1. Place all ingredients, except the oil, in a tall jug and blend with a stick blender. Occasionally lifting blender up and down
to ensure oil emulsifies properly
2. Continue to blend and slowly pour in the olive oil
3. Taste and season as needed

 

CHEESE:
1. Bring the milk and apple cider vinegar to a simmer in a small saucepan on the stove
2. Remove from the heat, add the remaining ingredients and blend until smooth using a stick blender
3. Return to the heat and simmer for 1 minute
4. Remove from the heat and blend again until there are no lumps
5. Pour into a rectangular or square-shaped container lined with plastic wrap and place in the fridge until set
6. Cut slices with a knife and place 1-2 on each of the mince patties
7. Place in the oven for a couple of minutes until cheese has melted

 

PATTIES: 
1. Separate mince into 100g serves and form into patties. Form round patties in the palm of your hand, pressing a dint in the centre of each on one side with your thumb, this stops the patties from expanding as much while cooking
2. Bake in a moderate oven until just cooked through or fry on a hot pan

3. Place a dollop of mayonnaise on top then bring remaining lettuce leaf over to
4. Place a lettuce leaf on a plate, add to one side a slice of tomato, the meat patty with cheese, other toppings such as bacon, an egg, pickled veg etc
5. In a bowl mix some mayonnaise with the coleslaw


TO BUILD THE BURGERS: 

1. In a bowl mix some mayonnaise with the coleslaw
2. Place a lettuce leaf on a plate, add to one side a slice of tomato, the meat patty with cheese, other toppings such as bacon, an egg, pickled veg etc
3. Place a dollop of mayonnaise on top then bring remaining lettuce leaf over to form top bun
4. Serve

 

 

Created by Dan the Aussie Paleo Chef

 

 

Free from: Gluten / Grains / Animal Milk / Refined sugars / Soy / Legumes / Nuts / Seeds