This amazingly flavorful cowboy burgers were inspired by my local Whole Foods. There are days when I’m standing at the meat counter at 5:00 p.m. staring longingly at all the pre-prepped foods, wishing they were not breaded or didn’t contain sugar or canola oil. In this instance, the burgers were right next to the panko-breaded chicken, which meant that they were also unsafe for my celiac hubby. So I headed home and made my own version with quality grass-fed beef, pastured bacon, and fresh organic veggies. Not a breadcrumb or a drop of canola oil in sight! My husband and I enjoy our burgers without any sort of bun, but sometimes my kiddos want that traditional combo. So I keep my Paleo English Muffins on hand in the freezer for such occasions.
Makes 4 burgers
- 5 slices bacon, cut into thirds
- 1 large jalapeño, seeds and ribs removed, coarsely chopped
- 1 small shallot, sliced in half
- 2 cloves garlic, sliced
- 1/3 cup shredded cheddar cheese (optional)
- 1½ pounds ground beef
- In a food processor, pulse the bacon, jalapeño, shallot, and garlic until finely chopped and mixed well.
- In a medium-sized bowl, gently combine the bacon mixture, cheese (if using), and ground beef with your hands.
- Divide the burger mixture into fourths, and shape into 4 patties.
- Line a baking sheet with wax paper. Place the patties on the wax paper, making sure they don’t touch one another. Place the baking sheet in the freezer.
- When the burger patties are semi-frozen, place them in a zip-top freezer bag with small pieces of wax paper separating them. Freeze until needed.
- Thaw the burgers in the refrigerator overnight.
- When ready to cook, grill the burgers over medium-high heat until cooked through, about 4 minutes per side.
- You can also cook them in a skillet with 1 TBSP coconut oil over medium-high heat for about 4 minutes per side
- Can also use sausage onion tomato breakfast as side dish...