Saturday, March 29, 2014

Weeknight Paleo Dinner – Burger, Potatoes, and Broccoli

We recently added a very important member to our household: a grill. And it's changed weeknight cooking for the better.

If you don't have a grill, you can still easily use a cast iron skillet on the stove and make this exact same meal. I just prefer the taste of meat on a grill. 

But I digress, let's get to the food.

First of all, yes, I eat "white" potatoes (though the variety I cooked last night are technically yellow and purple waxy potatoes). I don't eat them daily. However, roasting fingerling potatoes is so easy. Almost effortless. It's hard to mess them up. And that's what this blog is about: making this healthy way of eating accessible. 

(If you're unsure about paleo and potatoes, read these two blog posts: the no-potatoes camp and the decide-for-yourself camp).

Burgers, Roasted Fingerling Potatoes, Broccoli, and Homemade Paleo Mayo


Ingredients

Burgers
1 lb ground beef
1/4 cup onion, diced
2 cloves garlic, chopped
1 Tbsp Worcestershire sauce
Salt and pepper

Toppings
1 avocado, sliced
Onion slices
Tomato slices
Butter lettuce leaves
Mustard
Paleo mayo (I used this recipe

Broccoli
2 broccoli crowns
4 Tbsp butter
1 lemon (juice only)
Salt and pepper

Potatoes
Tri-color fingerling potatoes, halved (as many as you want)
Melted lard or tallow
Garlic salt 
Pepper

Method

It's pretty straight forward, really. Combine meat, onion, garlic, Worcestershire, and salt and pepper. Form into patties and cook (with your preferred method) until meat is cooked through. Top with desired toppings.

Steam broccoli. In a small pan, melt butter and add lemon juice, salt and pepper. Pour lemon butter over broccoli and serve.

Toss sliced potatoes in a large bowl with melted fat, garlic salt, and pepper. Roast at 400 degrees or until potatoes are tender on the inside and crispy on the outside.

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