Wondering what to do with all that delectable grass fed and finished beef from your OptimOZ cow share? Check out this amazing Paleo Burger Recipe :)
Full credit to Daniel Barrett, The Aussie Paleo Chef for this awesomeness!
3 x punnets cherry tomatos
4 x cloves garlic (sliced)
5-6 tbs Coconut Balsamic Vinegar (Niu Life brand)
2tbs Lemon infused Extra virgin olive oil
Cracked black pepper
Quarter the cherry tomatos and place in dehydrator @ 52 Degreees C until completely dehydrated (approx 8-10 hours)/ alternatively place them in the oven on a tray at the lowest possible setting with the door slightly ajar. Leave overnight (8-10 hours).
Remember you are aiming for 52 Degrees so as not to destroy the digestive enzymes within the vegetable.
Saute the garlic in a little Extra virgin olive oil until soft.
With a stick blender, puree tomatos, garlic and vinegar and oil. Season with cracked black pepper.
3 x Free range egg yolks
1 x tsp mustard powder
1 1/2 x tsp ground mustard seeds
200ml Lemon infused Extra virgin olive oil
Juice of 2-3 limes
Wakame dust for seasoning
In a stainless bowl put yolks, mustard powder and ground seeds.
Using a balloon whisk, whisk continually whilst drizzling in 150 ml of the olive oil to emulsify.
Add the lime juice and remaining oil whilst blending.
Taste, and if desired add more lime juice.
Taste and season with wakame dust. (Wakame dust is made by blending dry wakame in a powerful jug blender and sifting)
1kg x coarse ground lean grass fed & finished beef
1 1/2tbs x ground turmeric
2tbs x ground cumin seed
1/2 tbp x chilli flakes
1 ½ tbs wakame dust
Place all the ingredients into a bowl and mix until well combined.
Form patties and make an indentation in the middle of each so that the edges are thicker than the centre.
This will ensure they cook evenly and turn out flat rather than ‘rissole like’.
‘Bun’ and Toppings
15mm thick x round slices of sweet potato.
Steam the sweet potato for about 15 minutes, pat dry and mark on a chargrill pan or BBQ.
Place in fan forced oven at 160 degrees C until crusted and well cooked (approx 20 minutes) 2 x red bullhorn peppers Slice down the centre, remove the core, and also mark on a chargrill pan or BBQ.
Place these in the oven with the sweet potato 1 x bulb fennel Thinly slice or shave fennel into a bowl.
Squeeze the juice of half a lemon over the fennel, sprinkle with wakame dust and toss.
1 x Spanish onion Peel and slice into rings Wild Rocket Wash and drain well Cook the pattie in a flat pan, using beef tallow, on a BBQ or under a griller.
Place one slice of sweet potato on the plate.
This is the base for your burger (and a healthy bun replacement) Top with a good dollop of the tomato relish and place the cooked pattie on this.
Lay a good slice of the roasted bell pepper on the pattie and then a nice pile of the wild rocket.
Lay some Spanish onion rings on the rocket and a small pile of the lemon soaked fennel.
Dollop some mayo on top of the fennel and onion and then finish with another slice of sweet potato.
You won’t be able to pick this bad boy up so I suggest eating with a knife and fork. For a totally indulgent experience serve the burger with parsnip or taro fries. It’s so good your friends would never believe it’s actually good for them.
Friday nights in front of the TV, watching sport will never be the same again!
This is my second cow share and just like the first time around I am over the moon. The quality and taste of the meat is second to none, the butchering has been done with love and precision and is thoughtfully packaged in manageable sized quantities for ease of meal creation, storage and portion control.
The price works out cheaper than buying 'sick' meat from a major supermarket chain and is extremely healthy for you. Simply, I won't buy meat from anywhere else again. Thank you Cowshare, The Aussie Paleo Chef