Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 25 minutes
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Ingredients
- 1 lb lean ground beef or turkey
- 1 tsp coconut oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Mix meat, sea salt and freshly ground black pepper together with a fork. Form into 4 patties.
- Heat a skillet over medium-high heat and add the oil when hot.
- Cook the burgers until desired temperature is reached.
12 Comments
under directions #3 – should it say “add the buger to the veggies and condiments of your choice?” I didn’t understand “buns”
Thanks
judytovey
The burgers are the buns! so you layer all the veggies between the burgers. It is super yummey and gives you the feeling of eating a traditional burger.
Suzanne
So, should you form the 1 pound beef into 8 patties…because you should only be eating 4 oz., so you would want each patty to be 2 oz. so you can eat two with veggies in between??
WasatchCrossfit
Strange
zayasluis
I am new to the paleo community and MAN….I am really finding other paleo eaters to be super critical. It is standing as a turn off to the lifestyle itself. I have tried many recipes on this site and they have all been great. Keep up the good work Paleo Plan!
LisaJ
The comments about veggies . . . are they referring to a previous revision of this recipe? Or to another recipe?
tjw6150
@tjw6150 – Yes, that’s correct – a previous version.
Neely
This was delicious! I cook a whole lot extra to feed my family and have leftovers for my and hubby’s lunches. Unfortunately these were so good that my young children ate up all our leftovers! Noooo!
Definitely on my favorites list and will be made again very soon!
CarolePinell
What veggies do we put on it? I don’t see any listed? maybe lettuce?
Saehaebebe
Nevermind! It’s the cabbage…silly me.
Saehaebebe
Get creative! Try those extra large mushroom sliced with tomatoe or avocado lettuce, let your creativity be your guide!
Curious Geeh
We made these with shredded romaine lettuce, sliced roma tomatoes, slices of avocado, sliced mushrooms, and Dijon mustard! Thanks for the inspiration.
Chris