The classic burger & fries just got a Paleo makeover! The result was absolutely delicious and had a ton of nutritional benefits. The biggest struggle with the Paleo burger is actually in the condiment department because most condiments are off limits. While you can certainly make your own mayo or ketchup, I cheated and went with a store-bought olive oil based mayo and added a little hot sauce. (Which isn’t technically Paleo, but let’s not get hung up on perfection! Balance is key!). The finished burger is sweet & spicy, tasty & nutritious! Enjoy!
Butternut Squash Fries
- ¼ butternut squash (they sell these pre-peeled)
- 1-2 tbs olive oil
- 1-2 tsp sea salt
- 2-3 tsp ground black pepper
- Tip: While your butternut squat fries are baking, begin preparing the burger & fixings!
- Preheat oven to 450 degrees Fahrenheit
- Slice squash into sticks like french fries
- Spray a baking sheet with a non-stick spray
- Arrange squash on baking sheet
- Drizzle with olive oil and season with salt and pepper
- Bake ~20 minutes, flipping fries halfway through baking
- Tip: If you prefer crispier fries, place baking sheet under broiler for ~5-10 minutes (or until brown)
Burger & Fixings
- 1/3 lb grass-fed, 90% lean ground beef
- One bunch of kale (about 3 cups chopped)
- 2-3 tbs apple cider vinegar
- 1-2 tbs honey
- 2 eggs, beaten
- ~1 tbs olive oil based organic mayonnaise (“Paleo Mayo”)
- Tabasco/hot sauce (to taste)
- Salt & Pepper
- Olive oil
SPICY MAYO BUILD
- In a small bowl, combine olive oil based mayo & hot sauce until mixture reaches your desired level of spiciness (Tip: If you like spice, consider adding cayenne pepper! If you choose to substitute cayenne for hot sauce, add salt to taste.)
- Refrigerate while making burger
- Heat a drizzle of olive oil in a non-stick frying pan over medium heat
- Chop kale and remove stems
- Add the kale, apple cider vinegar and honey to pan
- Cook for ~3-4 minutes (or until kale reaches desired texture)
- While kale is cooking, season meat with salt & pepper
- Place kale on the side for later
- Heat a drizzle of olive oil in pan over medium heat
- Form meat into 1 patty ~1 inch thick
- Cook burger over medium heat for ~4 minutes on each side (for medium-well)
- Turn off heat and cover frying pan with a smaller pan to keep warm while making egg wrap
EGG WRAP BUILD
- In another non-stick frying pan, heat a drizzle of olive oil over medium heat
- Tip: You should be able to feel heat coming off the frying pan BUT if your oil is smoking, it is too hot!
- In a small bowl, combine beaten eggs, 1/2 tsp pepper, and 1/4 tsp salt. Mix well.
- Pour egg mixture evenly onto the pan
- Cook for 3-4 minutes (or until you can loosen with a spatula)
- Flip and cook until browned
PUT IT TOGETHER!
- Place burger patty in the center of the egg wrap
- Top burger with kale, spicy mayo, and butternut squash fries
- Fold egg wrap burrito-style
- Flip egg wrap and slice in half
- The butternut squash fries contain about half of the calories of potato-based fries. They are also loaded with potassium, magnesium, and vitamins A, C & B6.
- Even though the egg-wrap is slightly more caloric than a typical bun, it contains less carbs. It also is loaded with vitamins A, C, D, B12, & B6.
- Kale is a superfood and contains more nutrients (magnesium, potassium, calcium, and vitamins A, C, D, B6, & B12) than lettuce.
- The olive oil based mayo is loaded with omega-3 fatty acids.