When I was in my teens and 20s, the message I received from the media and healthcare industry was that fat was evil. Just looking at a burger the wrong way, I felt my arteries starting to harden. Quick - eat the bun; shun the burger!
When I was living in New York in my 20s, I even decided to go vegan. Granted that it wasn't hard to do when there were vegan restaurants popping up on every other block. And while I'm a lover of all food that comes from the earth, I admittedly didn't feel better sans meat. Quite the opposite, I had less energy and was constantly hungry.
I don't judge anyone's dietary choices. You can eat however you want but for me, veganism didn't work out. After nearly 2 years I decided to ceremoniously end that lifestyle. The pub burger I had at the Spotted Pig was one of the most incredible things I've ever eaten in my life. Whether that's because I hadn't eaten a bite of meat in years or because it truly was a spectacular burger, I don't know. Regardless, that thing was damn good!
I've sort of become a snob when it comes to burgers. They have to be seasoned well and have a little je ne sais quoi...
Since earlier this week I posted a sweet potato fries recipe with a spicy mayo sauce, I figured it would only be appropriate to add a companion to this paleo pub burger. It is hands down one of my favorites. It's basic and simple but the special something comes from Dijon mustard. It's a recipe I make often, regardless of time of year. I have no problem grilling with a flashlight.
When I close my eyes, the smell itself transports me to colorful sunsets, patio curtains blowing in the summer breeze and the sweet sound of cicadas.
So let's pretend it's not 28 degrees out and have us a paleo pub burger!
paleo pub purger
- Prep time: 5 minutes
- Cooking time 4-5 minutes
- Makes 4-6 burgers
- 1 lb grass fed beef
- 1 tbsp good Dijon mustard
- 1 tbsp fresh parsley or 1/2 tsp dry
- 1 tbsp fresh dill or 1/2 tsp dry
- 1/2 tsp coconut aminos (Worcestershire sauce works if you're not Paleo or Whole30)
- 1/2 tsp salt
- 1/4 tsp pepper
- grill or grill pan
- mixing bowl
Preheat grill on high. Combine all ingredients in bowl. Don't overwork the meat. Form into 4-6 patties, depending on how big you want your burger.
Grill for 2 minutes per side. If you want it well done, add another minute.
Top with avocado, chipotle lime mayo, mustard or any other toppings you would like.
*Note: If you're using lean meat, brush burgers with avocado or olive oil on both sides prior to grilling to avoid sticking.