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Farm To People

Kitchen Notebook

May 14, 2018

Paleo “Naked” Burgers with Quick Pickled Cucumbers and Radishes

20 Mins

Serves 2

 

 

  • 1 lb Ground Beef
  • 1 Cucumber
  • 2 Radishes
  • 1 Tomato, sliced
  • 4 Lettuce Leaves
  • ¼ cup Cilantro Leaves, minced
  • Oil
  • ¼ cup White Wine Vinegar
  • 1 tsp Sugar
  • Salt and Pepper

 

Using a mandoline or sharp chef’s knife, thinly slice cucumber and radishes. In a small bowl, combine the vinegar, coconut sugar and 1/4 teaspoon salt, stirring until the sugar and salt are dissolved. Add the cucumber and cilantro and toss to combine. Let sit, tossing occasionally, for at least 15 minutes or up to 6 hours.

Meanwhile, heat a drizzle of oil in a pan. Sprinkle the meat with salt and pepper and gently mix it by hand without breaking it up too much. Form loosely into patties.

Place the patties in the pan – it should be hot enough that they sizzle. At no point should you squash the burger – keep the juices inside! Cook until the first side is well browned, then flip. Remove from the pan when they are done to your liking.

Assemble your burger; place the patties on top of a lettuce leaf; top with quick pickles, a tomato slice, your favorite burger accompaniments and another lettuce leaf.

 


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20 Mins Burgers Dinner Lunch Meat Paleo pickled Summer


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