Tuesday, January 11, 2011

Tango Burgers

I am continuing my quest to try a variety of paleo-friendly burgers, and this weekend offered the chance to experiment with a recipe from Sheila Lukens cookbook, Ten, which I picked up when I was in a cookbook club last year. The cumin and oregano give these burgers an Indian flare. Next time, I think I will add 1 tsp ground red pepper for a little kick. These burgers were easy to pull together the night before our picnic. Although you don't compact the patties, they hold together nicely on the grill. The chimichurri mayo is a great complement. I served with paleo cole slaw and a cantaloupe-grape salad, but feel free to add your favorite side dishes. Enjoy!

8 oz ground beef
8 oz ground pork
2 Tbsp red wine vinegar
1 Tbsp finely minced garlic
2 tsp dried oregano
2 tsp ground cumin
sea salt
freshly ground black pepper
extra virgin olive oil

  1. Place the beef, pork, vinegar, garlic, oregano, cumin, and salt and pepper in a large bowl and mix lightly with your hands until just combined.
  2. Form the mixture into 4 patties, each 3 inches in diameter and1 inch thick. Do not overly compact the meat. Refrigerate until ready to grill.
  3. Preheat the grill to medium.
  4. Drizzle burgers with olive oil, using your hands to coat both sides.
  5. Grill the burgers for about 4 minutes per side for medium-well-done meat.
  6. To serve, top the burgers with chimichurri mayonnaise, garnish with parsley, and add your favorite side dishes.

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