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Here’s what we assembled for dinner:
- 2 large eggs
- 2 frozen grass fed lamb patties
- 1 large avocado
- ½ pound of shiitake mushrooms, thinly sliced
- 3 garlic cloves, minced
- ½ onion, thinly sliced
- 8 leaves of butter lettuce (I like using Live Gourmet brand with the roots attached. The heads stay fresher longer and are grown pesticide-free)
- Handful of shredded carrots (optional garnish)
- 5 or 6 carrots
- Coconut oil and/or avocado oil
- Kosher Salt
- Freshly Ground Pepper
Here’s how he made the burgers:
Earlier in the day, the boys hit Whole Foods and stocked up on Atkins Ranch New Zealand frozen lamb patties (which happened to be on sale — $4.99 for each package of two patties).
When they returned from the store, Mr. Mom put a two-pack in the fridge to defrost and put the rest in the freezer. If you forget to defrost them, you can take the patties straight from the freezer and use the defrost function on the microwave to thaw them. (But be careful defrosting meat in the microwave because if you’re not watching it like a hawk, you’ll end up cooking part of it.)
About an hour before he started making dinner, he took the patties out of the fridge and seasoned them liberally with salt and pepper.
Per Thomas Keller, you should always bring your meat up to cool room temperature before cooking to get the best results. But don’t be dumb and leave it at room temp for half a day or your meat’ll become a veritable petri dish of badness.
At around 5:00 p.m., hubs prepped his veggies and popped a tray of carrot “French fries” tossed with avocado oil, salt, and pepper into the toaster oven (400 F for about 25 minutes).
Then, he made some guacamole by simply smashing up the avocado with some salt and pepper. Personally, I like to add a squirt of lemon or lime juice but I swear I’m not looking a gift horse in the mouth!
Next, hubby heated a heaping tablespoon of coconut oil in a cast iron skillet over medium heat and sautéed the onions until they were translucent. He added the sliced shiitake mushrooms along with some salt and pepper and sautéed everything until all the liquid had evaporated.
At the end, he tossed in the minced garlic and stirred the veggies around for about 30 more seconds. If you toss the garlic in earlier, you’ll burn it — and burnt garlic adds a yucky metallic taste to everything.
Once the mushrooms and onions were finished, he rinsed and dried out the skillet, added another dollop of coconut oil and set it over medium-high heat. When the oil was shimmering, he added the lamb patties to the pan.
He seared them for about 4 minutes on each side and checked that the internal temperature was ~ 145 F with our handy-dandy meat thermometer.
Finally, he rinsed the skillet again before frying a couple of eggs in some melted coconut oil.
He plated the burgers over the butter lettuce and topped ‘em with sliced tomato, fried egg, shredded carrots, guacamole, and sautéed mushrooms and onions. By this time, the roasted carrot fries were finished…
…so we sat down and scarfed down dinner.
Bun-less burgers can be pretty messy to eat, so I ate mine with a fork and knife since I’m a cavegirl with good manners. My husband, however, didn’t seem to mind the meat juices running down his hands and forearms as he devoured his burger.
These Paleo lamb burgers were fan-effing-tastic. Cavemen, make this meal for that special someone in your life and I promise that the 30 minutes you spend will be repaid in
sex. Er, I mean spades.