Burger Week

Welcome to burger week! I am on vacation in Kiawah, South Carolina, for the week, so I thought I'd post five of my favorite burger recipes for you to enjoy. There's no shopping list this week, but I highly encourage you to try a burger or two...or all five! Prior to going paleo, I can count on one hand the number of times I made burgers. But that's all changed; I crave burgers now. They are so delicious and easy to prepare. Cast your vote and let me know which one is your favorite. Have a great week!

Burgers with Butternut Squash and Caramelized Onions

Crab Burgers with Red Pepper Dressing

Portobello Bacon Burgers with Celery Apple Slaw

Salmon Burgers on Arugula-Onion Salad

Paleo Burger Topped with Tomato, Poached Egg, and Avocado

Crab Burgers with Red Pepper Dressing

Yes, this is a crab burger, not a crab cake. It is hearty and delicious. The dressing is great on the burger, but would also be perfect with chicken or fish. You'll notice that this recipe calls for ketchup. I'm not a condiment girl, and when I tried to find a ketchup that was paleo, even the organics I saw contained sugar. I was happy to find a paleo recipe on livestrong.com that combines cloves and allspice to give an incredible flavor. Again, just like the paleo mayo, it only takes 10 minutes to make...and you'll have enough to fill a pint mason jar. Give it a try and let me know what you think!


Adapted from epicurious.com.


Serves 4.

Ingredients
Red Pepper Dressing
1/4 cup paleo mayonnaise
2 green onions, thinly sliced (I used red scallions from my CSA.)
2 Tbsp minced drained roasted red pepper from a jar
1 Tbsp fresh lemon juice
1 Tbsp paleo ketchup
1 Tbsp chipotle chile in adobo, pureed (see instructions below)
1/4 tsp finely grated lemon peel

Crab Burgers
1/4 cup paleo mayonnaise
1 large egg
2 Tbsp fresh lemon juice
1 Tbsp paleo ketchup
1 tsp finely grated lemon peel
1 tsp chipotle chili in adobo, pureed (see instructions below)
1/2 tsp sea salt
2 Tbsp minced drained roasted red pepper from a jar
1 green onion, thinly sliced
1 lb fresh lump crabmeat, shells removed
1 3/4 cups almond meal, divided
extra virgin olive oil or coconut oil
1 large bunch mixed greens

Preparation
For Pureed Chipotle Chile in Adobo (enough for burgers and sauce)

1. Remove 2 chipotle chiles, with their adobo sauce and place in a food processor, blender, or Magic Bullet.
2. Puree until liquified.
   NOTE: You can puree the whole can of chiles in their sauce, then freeze it in Tbsp-sized portions to replace chili sauce in other recipes. I think it adds a nice flavor and just the right amount of heat.

For Red Pepper Dressing
Mix all ingredients in a small bowl and set aside.

For Crab Burgers

1. Whisk together first 7 ingredients in a large bowl.
2. Add green onion and red pepper and stir to combine. 
3. Fold the crabmeat into the sauce, then add 3/4 cup almond flour and stir gently to combine.
4. Sprinkle remaining 1 cup of almond flour on a rimmed baking sheet. 
5. Form the crab mixture into 4 equal-size patties. Set them on top of the almond flour and press into the flour to coat. Flip each patty and repeat on the other side. Cover pan and transfer to the refrigerator for at least 1 hour.
6. Place mixed greens in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Lightly season with salt and pepper.
7. In a large skillet over medium heat, warm olive oil or coconut oil. Working in batches, if needed, add patties and cook about 5 minutes on each side.
8. To serve, divide mixed greens onto each plate. Place one burger top of each plate. Drizzle with red pepper dressing.