Paleo Avocado Burger
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Directions
Item No.
370407
Ingredients
- 1 lb ground beef (or try ground turkey!)
- 2 tbsp. Urban Accents Heartland Pepper & Garlic Spice Jar
- 1 tbsp. olive oIl
- 4 avocados, pitted, peeled and halved
- 1 tomato, sliced (optional)
- 1 bunch kale, ribs removed, chopped (optional)
- 1/2 cup red cabbage, shredded (optional)
- 1 tsp. black sesame seeds (optional)
- 1/4 cup pickled onions (see recipe below)
Paleo Pickled Onions:
- 1 red onion, thinly sliced
- 1 cup unfiltered apple cider vinegar
- 1 tbsp. raw honey
- 4 tsp. finely ground sea salt
- 1 tsp. black peppercorns, whole
Directions
- In a large bowl, mix ground beef and Heartland Pepper & Garlic seasoning. Divide into 4 patties about 1" thick.
- Heat olive oil in a large skillet on medium-high. Add burgers to pan and cook until browned and slightly charred on first side, about 3 minutes (5 minutes for turkey). Flip and cook an additional 4 minutes for medium rare or until desired doneness (turkey will take an additional 5 minutes, or until internal temp. is 165°F). Grilling directions
- Sprinkle avocados with sesame seeds, if using. Place one avocado half on plate, cut side up. Place cooked burger on top of avocado, and top with desired toppings. Cover with second avocado half; continue with rest of burgers. Serve with a knife and fork!
Paleo Pickled Onions:
- In a saucepan, combine vinegar, salt, honey and peppercorns. Heat to a boil and stir to ensure honey and salt is dissolved.
- Place onions in a heatproof container. Pour salt mixture over and leave at room temperature for one hour.
- Transfer to a covered container and refrigerate at least 30 minutes. A longer pickle will allow onions to soften more. Pickled onions will keep in the fridge for up to 2 weeks.
