By Sarah
Ok, so I know the burger patty isn’t really ground-breaking paleo news but this little experiment turned out so good I had to post. I harvested way more than I thought I would out of our garden yesterday and wanted to incorporate the herbs into our dinner.
I chopped up about a handful of each of chives, oregano, sage, and parsley and tossed them into a bowl. Then I added:
1 egg
2 lbs grass fed ground beef
1 can diced green chili
1/2 large onion, diced finely
Mix this up with your hands and divide into 8 patties, then grill how you like it. We added some slices of grass fed Kerrygold cheddar to ours.
For the Brussels sprouts:
Chop up two or three slices of raw bacon, to taste, and saute in a skillet or roasting pan. When it is almost done, add half a large onion, sliced thinly. Saute until brown. Add about 1 lb Brussels sprouts, chopped in halves. Saute for a few minutes, then add generous amounts of Balsamic vinegar, until each sprout is coated and there is excess in the pan. Add about 1/4 cup or less (to taste) of honey or maple syrup and generous sprinkling of cracked pepper. Simmer for 20 minutes, or until the sprouts are soft enough to eat. The balsamic and honey will have thickened to form a dark, sticky sauce.
I also had some large cabbage leaves from the garden, so we used them as “buns” on the burgers.
