Cowboy Burgers

This amazingly flavorful cowboy burgers were inspired by my local Whole Foods. There are days when I�m standing at the meat counter at 5:00 p.m. staring longingly at all the pre-prepped foods, wishing they were not breaded or didn�t contain sugar or canola oil. In this instance, the burgers were right next to the panko-breaded chicken, which meant that they were also unsafe for my celiac hubby. So I headed home and made my own version with quality grass-fed beef, pastured bacon, and fresh organic veggies. Not a breadcrumb or a drop of canola oil in sight! My husband and I enjoy our burgers without any sort of bun, but sometimes my kiddos want that traditional combo. So I keep my Paleo English Muffins on hand in the freezer for such occasions.

Cowboy burgers recipe

• 5 slices bacon, cut into thirds
• 1 large jalape�o, seeds and ribs removed, coarsely chopped
• 1 small shallot, sliced in half
• 2 cloves garlic, sliced
• 1/3 cup shredded cheddar cheese (optional)
• 1� pounds ground beef

Makes 4 burgers

Prep Day:

1. In a food processor, pulse the bacon, jalape�o, shallot, and garlic until finely chopped and mixed well.
2. In a medium-sized bowl, gently combine the bacon mixture, cheese (if using), and ground beef with your hands.
3. Divide the burger mixture into fourths, and shape into 4 patties.
4. Line a baking sheet with wax paper. Place the patties on the wax paper, making sure they don�t touch one another. Place the baking sheet in the freezer.
5. When the burger patties are semi-frozen, place them in a zip-top freezer bag with small pieces of wax paper separating them. Freeze until needed.

Serving Day:

1. Thaw the burgers in the refrigerator overnight.
2. When ready to cook, grill the burgers over medium-high heat until cooked through, about 4 minutes per side. 
3. You can also cook them in a skillet with 1 TBSP coconut oil over medium-high heat for about 4 minutes per side
4. Can also use sausage onion tomato breakfast as side dish...

SHARE