Paleo Asian Style Burgers

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Last week, I wanted to play around some more with my coconut aminos and I was craving lots of ginger for some reason.

*no, I’m not pregnant. lay off my uterus.*
Paleo Asian Style Burgers

These burgers sure do hit the spot, though. Especially with the Garlic Ginger Bok Choy Sauté. I’ll be making them again, for sure. I might even add a cabbage leaf “bun”!

While making the sauce for these burgers, I found my Mezzaluna Knife and Chopping Bowl to be so helpful to get everything incorporated and chopped. It chops herbs and garlic beautifully!
Paleo Asian Style Burgers

And while we don’t shy away from using our grill when it’s raining {hello, we camp in the rain!} we do break out the cast iron grill pan when it’s super cold outside. Works like a charm!
Paleo Asian Style Burgers

** Add this Paleo Asian Style Burgers recipe to your cookbook on Key Ingredient!

Paleo Asian Style Burgers

Paleo Asian Style Burgers
Author: 
Recipe type: Burger
Cuisine: Paleo, Primal, AIP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These Asian Style Burgers are a delicious way to mix up the typical burger! Serve with my Garlic Ginger Bok Choy Sauté.
Ingredients
  • 2 TB organic cilantro
  • 1 TB organic flat leaf parsley
  • 2-inch section of organic ginger, grated
  • 3 cloves organic garlic, pressed
  • zest and juice of one organic lime
  • 2 TB fish sauce {I use Red Boat}
  • 2 TB raw organic coconut aminos {I use Coconut Secret}
  • 1-lb grassfed/finished ground beef, room temperature
  • Optional: ½ organic yellow onion, sliced
  • Fat of choice
Instructions
  1. Chop the cilantro and parsley together. Add ginger and garlic to the herbs and run your knife through them to combine. Whisk in the lime zest and juice, fish sauce, and coconut aminos.
  2. For the burgers:
  3. Mix half the sauce in with ground beef. Form into four patties, indenting the center with your thumb. Set aside.
  4. For the optional caramelized onions, heat a medium cast iron skillet over medium-high heat with your fat of choice. Sauté onion slices until cooked through and sweet.
  5. Brush some bacon fat {or fat of choice} on a cast iron grill pan. Bring to medium-high heat. Place prepared burger patties on the grill pan, indent side up. Cook for 4-5 minutes, until juices show in the indent. Flip once, let cook another 3-4 minutes. I test its doneness by touch; pressing the center of the burger should give the same feedback as when I press the meaty part at the base of my thumb. Semi-firm with a bit of resistance will be medium. When I am cooking the kids' burgers I let them go another minute or two until they are as firm as the bridge of my nose.
  6. Top with extra sauce and optional caramelized onion. Serve with Ginger Garlic Bok Choy.

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