Bun-less Burgers Two Ways

Slow Carb Paleo Burger

Whether you’re Paleo, Primal or Slow Carb, you aren’t going to be having a bun with your burger.  My philosophy is – if you top your burger right, you won’t even miss the bun, or the sugar-y condiments.  Here are two of my favorite combinations for inspiration.

My burger recipe is simple, just a little sea salt and pepper with high quality grass-fed organic beef cooked to medium rare, served with killer toppings.  By all means, make it with ground turkey, buffalo or lamb if you prefer.

Serves 4 (or 6 depending on who is eating!)

Burger Ingredients

  • 1lb beef mince
  • 2 cloves of garlic
  • Sea Salt and Fresh Ground Pepper to taste

Burger Directions

Mix ingredients in a bowl. Form patties of uniform shape and size.  Grill on the BBQ or in a frying pan with a bit of oil.

Now for the fun part… here are a few suggestions on how to make your burger more interesting.

Classic Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash

Slow Carb Paleo Burger
Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash


Ingredients

  • 1 red bell pepper, chopped into long strips
  • 1 large onion, chopped into long strips
  • 1 head of cauliflower, chopped into florets
  • 1 cup of chicken stock (make sure there are no additives)
  • Sea Salt and Fresh Ground Pepper to taste
  • Optional: ghee or parmesan cheese

Directions

  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. Put cauliflower florets into a pot of water.  I generally fill the pot an inch or two with chicken  stock or broth to give the florets something to steam in.  Put a lid on the pot and turn heat to medium high.  Steam the florets in the broth for about 4-5 minutes until tender (I open up the pot and poke them with a fork to check.)
  3. Once tender, use an hand blender to blend until smooth.  If you don’t have a hand blender, you can toss the cauliflower and liquid into a normal blender, but BE CAREFUL and make sure the top is on.  You don’t want a face full of steaming hot faux cauliflower.
  4. Season with salt and pepper.  If you’d like something a bit richer, you can add ghee and/or a bit of parmesan cheese (depending on if your diet allows.)
  5. Serve the meal by placing the burger over the cauliflower and topping with the onions and peppers.

Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices on the side

Slow Carb Paleo Bacon and Egg Burger
Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices


Ingredients

  • 1 large onion, chopped into long strips
  • 2 cups of mushrooms, sliced
  • 1 egg per burger
  • 1 slice of bacon (the bacon I use in Australia is center cut bacon which is more similar to a Canadian bacon than typical American bacon.)
  • ½ avocado per person

Directions

  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. In a separate pan, fry up eggs and bacon.
  3. Serve the meal by placing the burger on the plate and topping with the bacon first, then the egg, then the onions and mushrooms.  If you want to be like the Aussie’s, try adding some beetroot.  I still haven’t figured out the appeal in this, but the people I’m surrounded by seem to love it.
  4. Serve the avocado on the side.

Bacon Cups – Slow Carb Party Food

Slow Carb Friendly Bacon Cups

These little bacon cups from Not Martha are absolutely adorable and look delicious.  I have to confess, I haven’t made this recipe yet (we don’t have the “right” kind of bacon in Australia so I probably won’t make them until I make it back to the US.)  Nonetheless, I want to share the recipe anyway knowing how hard it is to make Slow Carb Diet friendly food when you’re entertaining and want to appeal to a crowd.

Slow Carb Friendly Bacon Cups
Slow Carb Friendly Bacon Cups

Who doesn’t love bacon, right?  With Easter is coming up in a few weeks, and I could even visualize popping a halved hard boiled egg inside making a cute little Easter basket.

If you do try out this recipe, please send me a comment and let me know how it is.

Here’s the link again:

http://www.notmartha.org/archives/2008/02/27/bacon-cups/

Slow Carb Spinach with Bacon, Garlic and Onions

Slow Carb Diet Spinach

Spinach is a staple for most people on the Slow Carb Diet, but plain old spinach all the time can get a boring rather quickly.  Here’s a quick little side dish I came up with to make the spinach a bit more enticing and possibly even the highlight of your meal.

Slow Carb Diet Spinach
Slow Carb Spinach and Bacon

Serves 2

Ingredients

  • 1 Tbs macadamia nut oil
  • 1 small onion,  diced
  • 2 cloves garlic, finely chopped
  • 24 oz (about 10 cups or two 12oz bags) of raw baby spinach
  • 1 cup chopped, diced bacon

Directions

  1. Heat oil in a medium frying pan.
  2. Add onions and cook until golden brown, about 5 minutes.
  3. Add garlic and cook until fragrant, 1-2 more minutes.
  4. Add bacon and continue cooking until bacon is cooked through.
  5. Add spinach in batches, and keep adding more as the spinach cooks down.  You can add as much or as little as you want.
  6. Salt and pepper to taste, and serve immediately.

Legumes I Actually Want to Eat Everyday on the Slow Carb Diet – Spiced Bacon Lentils

Legumes I Actually Want to Eat Everyday on the Slow Carb Diet – Spiced Bacon Lentils

Legumes I Actually Want to Eat Everyday on the Slow Carb Diet – Spiced Bacon Lentils
Spiced Bacon Lentils for the Slow Carb Diet
Getting on board with eating legumes 2-3 times a day has been the hardest part of the Slow Carb Diet for me so far.  It’s not that I don’t like legumes, I actually love black beans.  I  just don’t have the time to cook them from scratch normally, and they aren’t available in the can in Australia so due to the inconvenience factor, I’ve been forced to branch out.

I created this recipe for lentils that is just so damn good, I make a huge batch and use it for a few days, just reheating in the microwave to go with my meals.  The lentils have a bit of an Indian twist on them because of the spices, but I find they go quite well with the bacon.  You can vary the spice and garlic levels to suit your own preferences.

Spiced Bacon Lentils

(Makes 4-8 servings depending on how much you like to eat with your meal.  This usually lasts me 2 days worth of lentils, even with my boyfriend stealing some.)

Ingredients

  • 2-3  cans lentils
  • 1 cup of bacon, diced (or organic bacon crumbles – I believe these are available at Costco)
  • 1 Tbs ghee or macadamia oil
  • 1 large onion, diced
  • 2-6 cloves of garlic, finely chopped
  • ¼ t ground turmeric
  • 1 t ground cumin
  • ½ t ground ginger (or use fresh ginger if you have it on hand)
  • ¼ t cayenne (This will give the dish some heat.  Add less if you’re a bit of a wuss when it comes to spicy foods.  1/8 t is good for a bit of spice.  If you hate things spicy, just add a bit of paprika instead.)
  • 1 bay leaf
  • 1 c water or chicken stock (make sure there is no sugar added if you’re using a store bought stock!) Note : I highly recommend using stock because it produces extra creamy and flavorful lentils.  If you use water, you’ll need to add salt to the dish.  I use a vegetable seasoning salt intended for stews to give the lentils some extra depth.

Directions

  1. Add ghee or macadamia nut oil to the pot.  About 1Tbs should be fine, but you can add more as needed at any point during the cooking process.  Add chopped onion to pot.  Cook on medium until onion is translucent.  About 6-10 minutes.
  2. Add garlic and reduce heat a bit so as to not burn the garlic.  Stir until garlic becomes fragrant.  About 1-2 minutes.  ** I use about 6 cloves because I love garlic, but that may be bit intense for some people.  If you aren’t so keen on the dragon breath, 2 or 3 cloves should do.
  3. Add chopped bacon or bacon crumbles.
  4. Once the bacon is cooked through, add all the spices and heat until they become fragrant.  About 1-2 minutes.
  5. Rinse the canned lentils and add to the pot.  Stir.
  6. Add 1 cup or chicken stock or water.
  7. Simmer over low-medium for about 15 minutes or until liquid reduces.
  8. If you used water instead of chicken stock or you didn’t include bacon, you’ll probably want to add salt.
  9. Once most of the liquid has reduced, remove the bay leaf and enjoy.

Tip-  I keep a big batch of these in the fridge to have with breakfast.  They mix quite well with frozen spinach thawed in the microwave.