Phew! What a whirlwind the past few months have been since I signed off (temporarily) back in December. I’m super excited to tell you that while I was away, I wrote a book! Like a real one. With physical pages and stuff.
The Frugal Paleo Cookbook will be available January 2015 and is loaded with budget-friendly recipes that are approachable enough for the novice cook, yet unforgettably delicious and distinct. If you’ve been a follower for a while now, you know that I feed a semi-Paleo family, including two kiddos, so my Paleo food has to fool these guys. Who has time to make separate dinners? I don’t play that game, and I’m thinking you don’t (or at least don’t want to) either.
The Frugal Paleo Cookbook features over 100 recipes that won’t have you on a wild goose chase all over town trying to find hazelnut flour or organic coconut nectar. This is real food for real families. You’re gonna love it.
But enough off all that book business, there are burgers to tend to… Salted Mocha Burgers to be exact.
1 to 1.5 lbs ground grass-fed beef
1/2 tsp sea salt
1/2 tsp ancho chili powder
1/2 cup strong coffee or cold brew coffee
1 tbsp avocado oil (organic, non-GMO, cold-pressed is best)
1 tsp raw cacao
additional coarse grain sea salt for finishing
By hand combine the ground beef, half teaspoon of sea salt and half teaspoon of ancho chili powder. *If you don’t have ancho chili powder on hand (and don’t feel like buying any) substitute for a quarter teaspoon of plain chili powder and a quarter teaspoon of ground cayenne pepper.
Once combined, divide and shape into four equal patties. Place them into a dish that’s fairly narrow in order to maximize the coffee marinade. If the dish is too wide, the coffee won’t cover the burgers as well.
Pour a half cup of strong freshly brewed coffee (maybe reserve some from your morning cup) or use cold brew concentrate like I did. Either way, pour the coffee over the burgers and let marinade at room temperature for 15 minutes, flipping the meat after 10 minutes on the first side.
Get your grill going and allow it to preheat while the next step is prepared.
Remove the burgers and set aside. Drain the coffee marinade into a small bowl that will be easier to handle for preparing the sauce.
In a small sauce pan or another mixing bowl, whisk together the tablespoon (15 mL) of avocado oil and the teaspoon (4 g) of raw cacao powder. The oil helps to break down the cacao and remove any clumps before combining with the reserved coffee marinade.
Next, stream in reserved coffee whisking to combine. Transfer to a small sauce pan if using a mixing bowl, then turn the heat to medium and allow to simmer until the volume has reduce to about a quarter cup (60 mL) or less then remove from the heat. The concentrated flavor will taste better with the burgers.
Now that the grill is hot, take the marinaded beef patties out to the grill and cook til desired doneness. About 5 minutes on each side when the temperature is between 400°F to 450°F (204°C to 232°C) is right for medium. Baste the burgers frequently with the mocha sauce so it really cooks into the burgers while they grill.
When the burgers have reached your preferred doneness, remove them from the grill and finish with a hefty pinch of coarse grain sea salt. I prefer Celtic sea salt.
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A few kitchen tools help to prepare this awesome grilled burger recipe: a mini whisk for combining the small amount of liquid involved, a small saucepan, and a grill. If you’re tight on space like I am, try picking up a compact grill which is great for small outdoor spaces. I also swear by organic avocado oil for cooking, it’s my new favorite.