Wednesday, 9 October 2013

Paleo Turkey Burger and Kale Chips

If you work in an office you are probably faced with kind co-workers who bring in food - usually something full of gluten and sugar.  Normally, I can resist by thinking of the stomach ache I will have if I eat the treat but, this morning I succumbed to waffles.  Was it worth it?  While I was chewing - yes, 5 minutes later - (sigh) no, they weren't worth it.  Something in my brain switches off when I decide to eat a treat knowing I will pay for it, but I do it anyway.  Over and done now, back on track for the rest of the day (the waffles are all gone anyway).

My favourite cooking shows are America's Test Kitchen and Cook's Country and, while most of their recipes are not Paleo, I get lots of ideas for recipes that I can try to Paleo-ize.  On one episode recently they made Potato Buns and Turkey Burgers, with a trick so the turkey is not dry (one reason I don't use ground turkey very often).

The turkey burger was already Paleo, but I switched out some ingredients in the Potato Buns to make them Grain-free Sweet Potato Buns and while I need to experiment more to get them to be dinner-type buns, they made great buns to go with Sunday's Slow Cooker Beef and Butternut Squash Ste, they also worked great for the turkey burger.  The buns are slightly sweet with great texture and a hit with Paleo Grandad - he gave them four bacon strips out of five.  Adding the mustard BBQ sauce was a perfect compliment.  Add some kale chips (easy and quick) and you have a tasty dinner.

Grain-free Sweet Potato Buns
(Makes 18 small buns, or 9 hamburger-style buns)

1-1/2 cups almond flour
1/4 cup tapioca starch
1/4 cup coconut flour
1/8 tsp salt
1 cup of peeled, cooked, mashed sweet potato
2 tsps. yeast, dissolved in 1/4 cup warm water with 1 tsp. honey or coconut sugar - proofing
1 egg (plus one more egg for brushing the tops of the buns before baking)
2 Tbsp. unsalted butter at room temperature
Sesame seeds (for sprinkling on the buns before baking)

  1. Place the almond flour, tapioca starch, coconut flour and salt in your stand mixer bowl with the dough hook and combine slowly (otherwise you will have flour everywhere).
  2. Add the sweet potatoes, egg, butter and proofed yeast to the flour mixture, combine slowly.
  3. Increase the mixer speed and mix for 8-10 minutes until the dough comes together.  You may have to stop the mixer and scrap down the bowl once or twice.
  4. Place the dough in a greased bowl or 8-cup measuring cup, cover and let rise until double - 30-40 minutes.
  5. Divide the dough into either nine or eighteen pieces, depending on what you are making, and roll each piece into a ball and place on a parchment paper lined baking sheet.
  6. Cover and let rise for another 30 minutes.
  7. If you are making hamburger buns, flatten the dough slightly.  If you are making rolls, leave them round.  [I am going to make them into cloverleaf buns for Thanksgiving dinner this weekend.]
  8. Brush each bun with the extra egg beaten with one Tablespoon of water, and then sprinkle the sesame seeds over the buns, if using.  [You could also try poppy seeds for something different.]
  9. Cover and let them rise for another 15 minutes.
  10. Preheat the oven to 350 degrees and bake for 15 - 20 minutes, depending on the size of the roll.

Tender Turkey Burgers
(Makes 6 burgers)

1 lb. ground turkey
2 cups mushrooms - your favourite kind
1 Tbsp. gelatin, dissolved in 2 Tbsp. chicken broth
1 Tbsp. coconut aminos
2 Tbsp. olive oil
pinch of baking soda (important - don't omit)
1 egg
Salt and pepper to taste
Olive oil for frying

  1. Chop the mushrooms by pulsing them ten times in your food processor, or chopping them coarsely.
  2. Take a cup of the ground turkey, add it to the food processor and pulse six times to combine.
  3. Add the mushroom turkey mixture back to the remaining ground turkey and combine.
  4. Add the dissolved gelatin, olive oil, coconut aminos egg and salt and pepper to taste.
  5. Shape into six patties, making a dent in the middle so they don't poof up, and fry 5 minutes per side in a hot pan.
  6. Eat as is, or on a Sweet Potato Bun with mustard BBQ sauce. 

No comments :

Post a Comment

Print Friendly and PDF