Nutrient Dense Paleo Burger

This recipe is crafted to boost cognitive function, increase energy, support gut health, reduce inflammation, replenish your mineral reserves, and fulfill your paleo burger dreams.

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Recipe

Ingredients:

For the patty

  • 1⁄4 lb. of pasture raised or organic chicken liver

  • 1 lb. of grass-fed beef

  • 1 tsp. organic dry thyme

  • 1⁄2 tsp. organic ground turmeric

  • 1⁄2 tsp. organic ground ginger

  • 1 tsp. sea salt

  • 2 tbsp. coconut oil

For the rest

  • 1 medium organic Japanese sweet potato

  • 1.5 cups organic dino kale

  • 2 organic avocados

  • organic mustard to taste

  • sour kraut to taste

  • 4 tsp. black sesame seeds

  • 2 tbsp. coconut oil

  • 1 tsp. sea salt

For the cashew cheese

  • 1 cup soaked cashews (at least 3 hours)

  • 2 tbsp. nutritional yeast

  • 2 tbsp. fresh lemon juice

  • 1⁄2 tsp. salt

  • 1⁄4 cup water

  • 1⁄4 tsp. fresh ground pepper

Instructions:

  • Preheat the oven to 450, cut the sweet potato in slices about 1⁄2 inch thick and break the kale up into burger-sized pieces

  • Place the sweet potatoes and kale on a pan with parchment paper, then drizzle them with melted coconut oil and salt to taste

  • Bake the kale for about 8 min, and bake the sweet potatoes for about 20 min

  • While the veggies are baking, cut the liver up into very small pieces, add it to the beef along with the spices and mix well

  • Heat 2 tbsp. coconut oil in a pan on medium-high heat and form the meat into 4 patties

  • Sear the patties for 4 minutes on each side, then turn the heat down to medium-low, cover the patties, and let them cook for another 3-4 minutes each side

  • While the patties and sweet potatoes are cooking, cut up the avocado and blend all the ingredients for the cheese in a blender until desired consistency is reached

  • Use the sweet potato for the base to build you burger the way you like it!