Whew, it is a mouthful, but so is this incredible, juicy, decadent burger. This is the burger to impress. Wanna shock the socks off your non-Paleo, skeptical friends? Make this immediately!!!
Roasted Red Pepper Sauce
1/2 cup of thickened coconut milk (the thick part of an unshaken can of coconut milk) or homemade mayo
12 oz. jar of roasted red peppers or roast 3 red peppers beforehand
1 ts. salt
1/2 ts. pepper
Scoop the thickened coconut milk or the homemade mayo into a blender. Add drained roasted red peppers, salt, and pepper. Process till smooth. Set aside in refrigerator for 30 min. to a few days so flavors can deepen.
Caramelized Onion Chile Relish
2 TB of olive oil
2 large sweet onions, finely diced
16oz of roasted/seeded green chiles
1/2 cup of coconut sugar>
salt and pepper to taste
Eat 2 TB of olive oil in a pan over low/medium heat. Add the diced onions, salt and pepper. Add green chiles and coconut sugar. Slowly cook for around 15-20 minutes until the onions are soft and are a deep, caramelized color. Set aside.
1 1/2lbs of ground beef
1/2lb of chorizo
1 TB of homemade taco seasoning
1 medium onion, finely diced
Portobello caps (optional for “bun”)
optional toppings: tomato, lettuce, ketchup, mustard, homemade mayo, avocado or guacamole, fried egg, pickles and cheese (if you do dairy)
Add all the ingredients to a big bowl. Get in there with your hands and mix everything up. Form into 5-6 patties. We like to set the raw patties in the fridge to harden up for about 30 minutes before throwing on the grill. Place the burgers on a hot grill and cook to your desired doneness. However, since you are using chorizo, I recommend you cooking them to medium-well (8 minutes per side). If you are grilling the Portobello caps, throw them on and cook about 3-5 minutes per side.
Top the burger with caramelized onion relish, roasted red pepper sauce, and another toppings you would like! Put between Portobello caps or 2 big lettuce leaves! ENJOY and feel free to lick the plate!
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