Paleo Recipes: Blue Cheese Burger on a Butter Lettuce Bun

1 comment

35 Flares 35 Flares ×

Another fabulous paleo recipe from the wonderful high-quality series designed by Pauli Halstead, and featured in her book, Primal Cuisine: Cooking for the Paleo Diet. More paleo-ish or primal than strict paleo because of the raw milk cheese and cream in this recipe for Blue Cheese Burger on a Butter Lettuce Bun, I can, however, vouch for the fact that it is delicious (plus I substituted coconut milk for cream). Please share! Buttons are to the left and at the end of the post.

Blue Cheese Burger on a Butter Lettuce Bun
Serves 2
This delicious burger has no bun. You will never miss it. What makes these burgers so tasty and moist is the caramelized onion.
Write a review
Print
Ingredients
  1. 4 tablespoons sesame oil, divided
  2. 2 medium yellow onions, thinly sliced
  3. 6 ounces grassfed ground beef, 3 ounces per person
  4. 2 tablespoons pastured cream of milk
  5. 1tablespoon aged balsamic vinegar
  6. 1 tablespoon organic ketchup or gluten and soy-free Worcestershire sauce
  7. ¼ teaspoon sea salt and a twist of pepper
  8. 4 large leaves of red leaf butter lettuce
  9. 4 ounces Point Reyes Blue raw cow’s milk cheese*
  10. Burger garnishes: 1 garden tomato, thickly sliced, avocado slices, more caramelized onions
Instructions
  1. In a heavy-bottomed skillet heat 2 tablespoons of the sesame oil and slowly caramelize the onion slices until brown and creamy.
  2. In a bowl combine the ground beef, caramelized onions (reserving ¾ of the onions for garnishing the finished burgers), cream, balsamic vinegar, and ketchup. Season with salt and a couple twists of pepper and mix well. Divide the mixture into two balls and then form into patties about ¾-inch thick.
  3. In a heavy-bottomed skillet heat the remaining 2 tablespoons of sesame oil over medium-high heat and brown the burgers for 1-2 minutes on each side. Rare is good.
To serve
  1. Place one large butter lettuce leaf in the center of each dinner plate. Place the burger on the lettuce leaf and top with the blue cheese, more caramelized onion, and your chosen garnishes. Place the remaining butter lettuce leaf on top of the burger.
Notes
  1. *As an alternative consider Berger Basque raw sheep’s milk cheese, Roquefort papillon, or Bleu du Bocage rare blue goat cheese. Humboldt Fog cheese or raw goat cheddar are also great.
Adapted from Primal Cuisine: Cooking For The Paleo Diet
PaleoNonPaleo http://paleononpaleo.com/

pauli halsteadPauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment, yet are simple to prepare too.
   
Resolving her health issues though adopting a paleo/Primal diet, Pauli has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above paleo recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from Amazon.com and Barnes & Noble. You can find out more about Pauli at her website: Primal Cuisine and on Facebook.



amazon, modern no nonsense guide to paleoAre you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you’re feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at Amazon.com.

Written by 

Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

Previous post:

Next post: