It snowed! The weatherman has been threatening that it would for what feels like ages and finally this morning we woke up to a lovely fresh blanket of it in Kilburn. London just looks so much … nicer when it’s covered in snow. Or in Spring. Or just about any time it isn’t raining actually. Don’t get me wrong, I LOVE London. I was born here and it’s doubtful I’ll ever leave, but that doesn’t mean I have to like it when it even when it’s raining.
Anyway, there is a point to this post and that is that it’s cold. And when it’s cold I want to eat comfort food like burgers so I thought I’d post my favourite Paleo burger recipe because it’s pretty much all I can think about today.
The recipe is from my absolute favourite cookbook, Danielle Walker’s Against All Grain and there’s over 150 Paleo friendly recipes made up of breakfast ideas, main meals, sweet treats and even some mocktails! The photography is beautiful, the layout’s easy to navigate and the recipes themselves don’t call for any hard to find or ridiculously expensive ingredients which make it ideal for me and anyone else who doesn’t have much time after work to spend in the kitchen.
I have slightly adapted the recipe from the book as I haven’t had a chance to make any barbecue sauce in a while and I like to bake my burgers rather than grill them but they always come out juicy and delicious with a wonderful flavour. Needless to say there’s never any leftover!
Recipe adapted from the Against All Grain cookbook:
For Burgers –
1 pound ground beef
4 slices cooked bacon (chopped and reserve the fat)
3 tablespoons tomato puree
½ teaspoon Dijon mustard
¼ sea salt
Dash of paprika
For Mushrooms –
1 tables reserved bacon fat
4 ounces chestnut mushrooms
1 teaspoon fresh rosemary
1 garlic clove
¼ teaspoon sea salt
Preheat the oven to 200c.
Cook the bacon and chop up into small chunks.
To make the burgers mix all the ingredients in a large bowl and once combined form 4 patties about 1 inch thick each.
To make the mushrooms, heat the reserved bacon fat in a skillet over a medium heat. Add all the ingredients and cook for about 15 minutes until tender.
I like my burgers well done so cooked them for about 8-10 minutes.
And voilà …
I served mine with sweet potato fries and homemade ketchup. Delish!