- ½ cup butter, melted
- 1 ½ cups almond meal
- 2 teaspoons gluten-free-baking powder
- 6 eggs, beaten
- 10 ½ oz. ground beef
- ¼ red onion, finely diced
- 4 teaspoons Dijon mustard
- 1 garlic clove, diced
- Sea salt & freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 avocado, cut into thin slices
- 1 beet, grated
- handful of mesclun salad mix (or any salad greens you prefer)
- raw or fried fresh pineapple (this isn’t for everyone so leave it out if it’s not for you)
- 1 large tomato, cut into discs.
- ½ cup cashews, soaked for 2-6 hours or overnight, then rinsed.
- ¼ cup water.
- juice and zest of 1 lime.
- ¼ red cayenne pepper, finely chopped (or more if it’s not too hot for your tastebuds)
- ½ teaspoon salt flakes
1) Let's start with the Paleo buns. Preheat the oven to 350°F.
2) Put the melted butter, almond meal and baking powder in a bowl, add the beaten eggs and mix well. Put the batter into hamburger molds or muffin pan cups, then cook for 15–20 minutes until puffed and golden. Turn out onto a rack to cool.
3) Next up make the patties. Put the beef, onion, mustard, garlic, salt and pepper in a bowl and mix everything together. Shape into 2 equal-sized patties about ½-inch thick.
4) Pour the olive oil into a frying pan over a medium–high heat, pop the patties in, and cook for about 4–5 minutes, then flip them over and cook the other side for another 2 minutes. Set them aside to rest on a plate – but you want to be collecting the juices, that’s where there’s loads of flavor, so don’t drain the juice off.
5) To make the lime and cayenne aioli, put everything in a blender and give it a whirl.
6) Now it’s time to assemble. Cut the buns in half, pop some avo on the bottom layers, then a layer of grated beets, then place a pattie down on each, then the salad greens, and then – if you’re having it – add a pineapple slice (see Tip) and the tomato discs. Finally, spread lime-and-cayenne aioli on the top half of your bun. Pop the top on and there you have it – an epic Aussie burger with a fab bun!
Lola’s Tip: You can use the pineapple raw or, if you want it sweeter, heat a tablespoon of coconut oil in a frying pan on a medium heat and cook your pineapple slices for about 2 minutes. Don’t use canned pineapple because it’s often loaded with sugar to preserve it.
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