This was a winner and one way we plan to enjoy "gourmet" burgers in the future!
Grilled Kale Burgers
This was adapted from a recipe in Melissa Joulwan's incredible cookbook, "Well Fed Paleo Recipes for People Who Love To Eat."
Grass-fed steaks taste delicious without any marinade or spices added before or even after they are grilled.
Boneless beef sirloin steak, thawed to room temperature
"Mint is high in Omega-3, so enjoy as often as possible."
1 package Slanker's grass-fed lamb chops (choose from loin, sirloin, shoulder or arm chops)
1 6-oz. can tomato paste
1/3 c. apple cider vinegar (suggest using Braggs brand)
"Now enjoy. Don't even bother using a fork and knife. Just dig right in with your grubby little paws and tear it up! If you didn't overstuff your pepper, it's actually not too hard to hold it like a taco and eat it that way." Caveman Greg
1 lb. Slanker grass-fed ground beef, chicken or pork
All types of meat can be barbecued, but the various cuts have to be treated differently. For instance, thin steaks, pork chops and chicken legs cook in a very different way from a whole leg of lamb, pork ribs or a large chicken. If you were to cook them all the same way, the larger cuts would end up nicely cooked on the outside but raw in the middle. Here I'm going to show you how to barbecue larger cuts of meat so they're flavored and moist in the middle and golden and crisp on the outside every time. The thing to remember is to cook the meat through in the oven first, without coloring it, to make it lovely and juicy, then finish it off on the barbecue, basting the meat with the marinade and cooking juices. PS This recipe makes enough marinade for 1 of the types of meat listed in the ingredients. However, I love to do three different types of meat at the same time - if you want to do that, make three times the amount of marinade.
Read more at: http://www.foodnetwork.com/recipes/jamie-oliver/best-barbecued-meat-and-...