Grilled Paleo Jalapeño Bacon Burger on Portobello Mushroom "buns"

Who doesn't love bacon and burgers?  I know I do, that's what prompted my experimentation with this burger.    I found the secret to grilling these is to keep the briquets somewhat cool (around 250 degrees) and I kept a spray bottle near by for flare ups.  That combination worked beautifully and the end result was stunning and delicious burgers!

BACON JALAPEÑO BURGERS 

on

 PORTOBELLO "BUNS"

1 pound bacon ends ( I love Beelers, I've tried a few others but found them to salty)
2 pounds 85% grass fed ground beef
3-4 Jalapeños (depending on size), seeded,  unless you like really spice then leave some seeds in
1 cup roughly chopped sweet onion
1/2 cup roughly chopped red onion
2 large cloves garlic, chopped
a  handful of fresh parsley (or cilantro might be good)
3/4 tsp finely ground black pepper
1/4 tsp. sea salt ( I figure the bacon adds most of the needed salt)
portobella mushrooms if desired

1. First start your charcoal so it will be ready to grill after you get these all assembled. 
2. Next slice 1/2 a package of bacon ends into "strips" about 1" apart, then add to a food process with and process until it forms a ball.  
3. Then remove and add to a large bowl along with your ground beef. 
4.  Roughly chop your onions and add them to the food processor and pulse a few times until until finely chopped.  You want to be sure not to over process them, if you do, just drain off some of the excess liquid.  Then dump them into the bowl with your meat.  
5. Now add the parley, garlic and peppers and pulse a few times until nice and small, add them to the bowl.  
6. Next add your salt and pepper to the meat mixture and mix well with your hands. 
7.  Form into patties in your desired size and grill. The key is to grill them at a lower temperature and spot any flare ups with a spray bottle.  Or you could just fry them up in a pan if you like.
8.  I also grill my portobello mushrooms for a little bit, to give them that smokey/grilled flavor. 

 You can top them with guacamole, etc. we used lettuce, tomatoes and avocados and they were delicious. 

 Hope you enjoy them as much as we do.

Fresh veggies ready to be made into Bacon Jalapeño burgers.

Peppers and parsley after they are chopped in food proccessor.

Roughly chopped onions in the food processor ready to be minced.

My favorite bacon, and the one used in this recipe.

All the ingredients ready to mix, with the ground bacon on top.

Formed patty ready for the grill.

Grilled and ready to eat.

Burgers and "buns" grilling.

Time to eat!  Yum!

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Grilled Pizza (Grain Free and "Paleo" style)

In my last post I mentioned making an effort to let my girls help or prepare meals more often.  The following is the creation of my 9 year old daughter and I, and the photos are of her pizzas.  She mixed the dough first with a spoon and then kneading it with her hands ( she loved that part!).  I then divided the dough and rolled it out for her, we then pre-baked the crust, removed it from the oven and she then put all the toppings on and we grilled them.  Oh, I almost forgot she also mixed up the pizza sauce we used.  This was such a fun treat for them, we used to have pizza quite frequently on Friday nights pre-Paleo, so they really enjoyed it!  We have a large family so we had to repeat this process several times, ( I make triple this, but cut the recipe down for everyone), some we topped with Cheese and others we did not.  For grilled Pizza we like the crust rolled nice and thin and crispy almost like a cracker, Yum!  We hope you enjoy it as much as we do, feel free to change up the herbs and spices to whatever you like, and use your favorite toppings, too.


GRILLED GRAIN FREE/ "PALEO" PIZZA

2 1/2  cups of almond flour (you may need another 2-3 TBSP)
2 eggs
3 TBSP of good extra virgin olive oil (I like Kasandrinos Extra Virgin Olive oil (Kotinos)  )
1/4 tsp baking soda
1/2 tsp dried sweet basil (or any herbs, garlic etc. of your choice)


First thing you want to do is get your grill started, we used charcoal and some leftover mesquite wood chips for ours.  The key is to use very little briquets, you want a really low heat, like really low or it will burn.  Another option is to put most of the briquets on one end of the grill and use more of an indirect heat.  We started out with the rack on the lowest setting and as the coals cooled we just raised them and it worked wonderfully.  
Then preheat your oven to 350 degrees, and combine all of the above ingredients first with a spoon and then kneading and mixing well with your hands.   Next, take 2 sheets of parchment paper ( they need to be about the same size), I buy mine on a large roll from Costco and just tear it to fit my pan.  Take the desired amount of dough, depending on your pan size, and roll it tightly into a ball with your hands.  Place on one sheet of parchment paper on your work surface, then place the "dough" on the parchment paper, flattening slightly with your hands.  Take the second sheet of parchment paper and place over the top of the dough.  Then using a rolling pin, roll in all directions to get the shape and thickness desired (we did both rectangular in a jelly roll pan and round on a pizza pan).  I roll mine really thin (about a generous 1/8 inch), but 1/4 inch should be fine too.  Then remove the top sheet of parchment paper and using the bottom sheet of parchment paper slide the whole thing onto your desired pan (leaving it on the bottom parchment paper). Place in the oven either on the middle rack or one rack up from that (I usually have 2 going at a time and rotate the rack they are on), bake for 15-20 minutes.  Then remove from the oven spread with your Pizza Sauce and top with your desired toppings.  We love to mix it up, but Applegate Pepperoni is always a hit!    Then using the pan just slide the whole thing off onto the grill, and then remove the parchment paper by sliding the pizza off the paper while it is on the grill.  I found that to be the best technique for me, but use whatever works best for you.  Then close the cover on your grill and check it after a few minutes, I like to use a spatula to move it around on the grill so if I have a hot spot, it gets rotated.  Ours took about 10 minutes on the grill and we had our grill  at a really low heat.  Then using a spatula carefully direct the pizza to either the pan you started out with, a cutting board or other surface, cut, serve and enjoy!    This is a great recipe to get the kids involved with, they love mixing, rolling, and making their own pizzas!  Be sure to throw lot's of veggies in there too!  Mushroom, Linsey Natural Olives, tomatoes, peppers, sweet onion, zucchini, artichokes, etc.  

We look forward to experimenting with some pesto, pine nuts, chicken, etc. too later this summer!

*Next time we make this I will try to remember to get photos of the process, I personally love process photos and find them helpful.*

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Delicious, Nutritious Paleo Meatza!

I have been throwing this idea around for while, after seeing a friend post that she had made mini paleo Meatzas for dinner.  I think more traditionally it would be topped with more meat, but I think it's a great opportunity to get a bunch of veggies in and your already eating meat so I really don't think you need more.  Maybe some nitrate free pepperoni would be fun though, and if you do dairy feel free to throw some mozzarella on there.  We personally generally don't do dairy so I made ours without and it was delicious and fun to eat  Use your imagination with the toppings the possibilities are endless, I just listed what we used which was basically just stuff we had on hand.   For the pizza sauce I used the recipe I grew up on, the one my mom always used and I have always used pre-Paleo.  You may use any sauce you like, this just happens to be the one we enjoy, I also double it whenever I make it.  I suggest making it ahead of time so it is ready when you are ready, you can also pre cut your veggies too to speed up time.  
By the way...this also makes a great breakfast (or lunch) the next morning, so don't worry about leftovers!  

Meatza "Crust" Recipe

2.5 pounds of 80% grass fed ground beef 
1 tsp sea salt
1 tsp paprika
2 tsp. dried Basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder or granulated garlic
1/4 tsp coarse ground black pepper
1 egg


Preheat oven to 450 degrees.  Combine all  the spices and mix well, then sprinkle on the meat, add the egg and mix in with your hands.  Be sure to get it mixed in well, but being careful not to over mix the meat.  Spread into a jelly roll pan, patting out with your hands to get it to fit.  Bake for 10 minutes and then carefully drain off all the grease.  By the way, don't be surprised when your "crust" shrinks, it will not stay the same size as the pan, this is normal.  Spread with your pre-made pizza sauce and top with your desired toppings.  Bake on the top rack of your oven for about 10-15 more minutes.  The meat will form a stiff base, which when cut you will be able to pick up and eat just like pizza.  My kids LOVED this!  Let them help by putting on their own toppings or patting the meat into the pan (just be sure to have them wash their hands after).  I find when they are involved in the preparation they are much more excited about eating something different.  Have fun!  

Mom's Pizza Sauce

1-8 oz can organic tomato sauce
1- 6 oz can organic tomato paste
2 tsp dried minced onion
1 tsp. dried basil
3/4 tsp dried oregano
1/4 tsp garlic powder or granulated garlic


Combine all ingredients in a small sauce pot and simmer not he lowest setting while making he crust.


For Toppings I used what I had around:
Sliced and chopped Zucchini, fresh parsley, red peppers, red onion, olives, and spinach.  Maybe some mushrooms, pineapple, good no nitrate pepperoni, bacon, tomatoes, etc. would be good.  You can really use just about anything on here.  

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