Meal Menu Idea:
Beef and Chorizo Sliders on a bed of Butter Lettuce with Grilled Tomatoes.
Serve with a side of Paleo Coleslaw.
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| Photo credit: Danielle Cardozo |
Paleo / Whole 30 compliant
1.5 pounds ground grass-fed beef (85% lean)
6 ounces chorizo sausage, ground or if they are links, remove meat from casing (Whole 30: Read labels. Choose sausage without sugar or make your own)
2 cloves garlic, minced
Freshly ground black pepper
1 large beefsteak tomato, cut into 4 thick slices
Olive oil
Sea salt
Butter lettuce leaves
Mustard
* Prepare charcoal or gas grill for direct cooking over medium-high heat (400 degrees F).
* Remove chorizo from casings.
* In a large bowl mix beef, sausage and garlic. Mix gently with latex gloved hands; do not mash and over process!
* Gently form meat into 8 patties of equal size. Do not compact the meat or patties will be dense and tough. With two fingers, make an indentation in the center of each patty (to prevent doming during grilling).
* Grind some pepper onto each patty and gently press into the meat.
* Brush tomato slices with olive oil and sprinkle with sea salt; set aside.
* Brush the cooking grates clean.
* Grill the patties with the lid closed for 3 minutes. Turn once. Grill another 2 minutes and check internal temperature. When it reaches 160 degrees. Remove patties and allow them to rest 5 mins.
* Meanwhile, grill tomato slices until warmed with grill marks, turning once.
Recipe: w.lynne 2015
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