Paleo in PDX

This week is my last week of freedom, and today marks the end. I start school on Monday and things are going to get chaotic! It’ll be good chaos though and I’m excited. I’m stoked (and a tad nervous) to go back to school after 4+ years of being out, and I’m excited to be pursuing one of my passions. Also, I’m excited to learn, especially because it’s something I’m genuinely interested in. For those who don’t know, I’m going back to school for fitness technology (exercise science). So, anyway, I’ll have school, teaching yoga and assisting with regular classes at Recreate,  freelance writing, making my date/nut treats at the food cart, and blogging. Speaking of blogging, I may have to rearrange my blogging schedule a bit because of school and all. Right now, I blog five days a week. I’m going to shoot for five whenever I can, but realistically, it may be more like 3 – 5 (maybe a M/W/F thing). So, if you start to see a reduction in posts, that’s why. You’ll have to learn to be okay with it!

I tested out these burgers the other night and am more than pleased with the way they turned out. They came together in a flash and I was literally finishing up the recipe and taking photos just minutes before I had to be at the gym. Seriously, I started making them just 25 minutes before I had to be out the door on my bike. In other words, these come together really quickly and taste amazing, especially with the creamy ketchup. Just wait and see!

For the burgers:

• 1 lb grass-fed ground beef
• 1 anaheim pepper, seeded and finely chopped
• 1 tsp grass-fed butter
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 1/2 tsp onion powder
• Several grinds of fresh black pepper

For the sautéed zucchini:

• 1 medium or 2 small zucchini, thinly sliced
• 1/2 Tbsp fat of choice (butter, tallow, bacon fat, etc.)
• Sea salt and pepper to taste

*Feel free to add in other veggies here, such as onion, mushrooms, tomatoes, etc. I didn’t have much on hand at the time, so I kept it simple and just stuck with the zucchini. 

For the creamy ketchup:

• 1 ripe avocado
• 6 oz can organic tomato paste
• 2 tsp apple cider vinegar
• 1/4 tsp raw honey
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Several grinds of fresh black pepper

Directions:

1. In a skillet over medium heat, melt the butter and add the chopped anaheim pepper to the pan. Sauté for 3 – 5 minutes or until soft. Set aside.
2. In a large bowl mix together the beef and all the spices with your hands. Then, add in the sautéed anaheim pepper and mix thoroughly. Form into four patties.
3. Use the same skillet you sautéed the pepper in to cook the patties. If need be, add a touch more fat of your choice (butter, bacon fat, etc.). Cook for 4 – 5 minutes per side over medium heat. Alternatively, you can cook these on the grill. I recommend setting a timer, so you don’t get too distracted while making the veggies and ketchup.
4. Grab another skillet and heat fat of choice over medium heat. Add zucchini slices, sea salt and pepper, and sauté until slightly browned and soft, about 5 – 7 minutes.
5. Meanwhile, add all the ingredients for the creamy ketchup to the food processor, and blend until smooth.
6. Serve burgers with a generous dollop  or two of ketchup, and top with the zucchini.