My Homemade Mayo
Yesterday I made homemade mayonnaise using the recipe Kathleen posted on Ocean Full of Lemons. It’s a simple recipe consisting mostly of olive oil, apple cider vinegar, eggs, and mustard. My mayonnaise came out a bit yellower and a bit runnier than hers, but it was delicious nonetheless. However I soon realized that I had a lot of mayonnaise to use up and thus… mayonnaise burgers were born.
After learning more about meat and nutrition I decided to cook these burgers over a lower heat, for a longer period of time, and covered them with a lid during the process. This cooking method paired with the half-cup of mayonnaise mixed into the beef resulted in some incredibly moist burgers, cooked to perfection. Enjoy!
So last week Cat, from Things My Belly Likes, posted The Creative Kitchen Challenge in which she challenged all of her followers to cook one thing that scared them every day for a week. That was a bit ambitious for me; but I appreciated the challenge nevertheless. So I scaled it down a bit and decided to cook one thing that scared me for one day… and I chose LIVER.
I keep hearing about how awesome liver is. Mark’s Daily Apple, Deep Nutrition, and other blogs like KatieDid say it is a nutritional powerhouse. When a body has an excess of protein, sugar, vitamins, and minerals it is stored in the liver. This means a healthy liver is chock full of vitamins A, B, and C, as well as folate, niacin, pantothenic acid, and magnesium.
So over the weekend I went to the local Amish Market and bought myself a half pound of baby beef liver. After I got home and started looking up recipes, I realized I should have bought some onions to go with it. But instead I decided to improvise with a little bacon instead (shocker!). Thanks to epicurious for the inspiration.
There’s just something about a burger that’s hard not to love. They’re filling, they’re delicious, and cavemen would argue – they’re even nutritious. And speaking from experience, burgers are even harder not to love when they’re filled with sun-dried tomatoes and warm, creamy goat cheese. Try these out when you’re looking to jazz up the traditional burger a little bit. Trust me, they are amazing.
So after my Almond-Butter Bacon Cookies were such a success, I started to think about how almond-butter would taste with other kinds of meat. Besides bacon… sometimes there is nothing more satisfying then sinking your teeth into a delicious burger. And thus – the idea for an Almond-Butter Burger was born.
Once again, I googled it to see if anybody else had beat me to the punch. It turns out that a lot of people actually use peanut sauce as a burger topping, but not too surprisingly, very few people have incorporated the two ingredients together pre-cooking. I did stumble upon CDKitchen’s recipe for Peanut-Butter Meatballs, however, and quickly got inspired. Per usual I primal-fied her recipe and swapped a few ingredients to accommodate what I had in my pantry.
I know a lot of you might be freaked out by this. But I can honestly say that the following recipe produced some of the most delicious meatballs I have ever eaten. I dare you to let this recipe rock your world, just like it rocked mine 🙂
Spicy Almond-Butter Meatballs
- 1 lb ground beef (I used 80/20)
- 1 cup almond-butter (I used raw, crunchy, and unsalted)
- 1 egg
- ½ cup diced onion
- 3 tablespoons Taco Mix Seasoning (Trader Joe’s)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tbsp coconut oil
Stir together the almond-butter, egg, onion, taco mix seasoning, salt, and pepper until they are well combined. Then add your almond-butter mixture to the ground beef and mix them together. It will feel sticky, but don’t be afraid to use your hands and get a little messy for this.
In a large skillet, heat up your coconut oil over medium heat. While the oil is getting hot, use a cookie dough scoop to form your meatballs. (My scoop held about 2 tbsp, but you can always use your hands or a spoon. The scoop just helps since the mixture is so sticky). Once your meatballs are formed and your oil is hot, add the balls to your skillet and cook until they are browned on all sides and cooked through.
Let cool, and enjoy the best meatballs you have ever had!
Warning: The following recipe may cause you to ask… “Why would anyone ever put these ingredients together?” But please trust me on this one… it’s delicious 🙂
- 1 lb ground beef (I use 80/20)
- 1 egg
- ½ cup frozen blueberries
- 2 heaping tablespoons almond meal
- ½ cup unsweetened coconut (shredded)
- 1 ½ tablespoons coconut oil
In a food processor combine egg, blueberries, almond meal, and coconut. Pulse together until well blended. In a large bowl use your hands to mix together blueberry-coconut mixture with ground beef until well blended. Form into 4 patties.
Heat coconut oil over medium heat in large skillet. Add patties and cook for 5 minutes on each side. Garnish with frozen blueberries and unsweetened coconut.
I was inspired to make these burgers when I came across a recipe for spanakopita. Unfortunately traditional spanakopita involves GRAINS (the phyllo dough) and DAIRY (the feta & ricotta cheese)… two things that I try to avoid.
So using a few things I had in my pantry… I came up with something much more primal-friendly 🙂