There ain’t anything I like more than waking up in the evening to the delicious aroma of seared meat. (For all you newbies, I’m a shift worker so I’m not sleeping all day because I’m lazy or depressed.) Today was my lucky day because not only did my hubby entertain the kids all day, he also made dinner! I’m telling you, when someone else makes dinner, there’s a mysterious, MSG-like, flavor-enhancing quality that’s added to the food.
What was on the menu? Butter-lettuce wrapped grass fed lamb burgers topped with a fried egg, homemade guacamole, sautéed mushrooms and onions – with roasted carrot fries on the side. As an added bonus, dinner was on the table in around 30 minutes which was just enough time for me to do a quick Metcon while the kids caught an episode of Scooby Doo on the boob tube.
Here’s what Fitbomb assembled for our two burgers:
- 2 frozen grass fed lamb patties
- Kosher Salt
- Freshly Ground Pepper
- 1 large avocado
- Coconut oil
- ½ onion, thinly sliced
- ½ pound of shiitake mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 large eggs
- 8 leaves of butter lettuce (I like using Live Gourmet brand with the roots attached. The heads stay fresher longer and are grown pesticide-free)
- Handful of shredded carrots (optional garnish)
Here’s how he made the burgers:
Earlier in the day, Fitbomb hit up Whole Paycheck with the kiddies and stocked up on Atkins Ranch New Zealand frozen lamb patties (which happened to be on sale).
When he returned from the store, he put a two-pack in the fridge to defrost and put the rest in the freezer. If you forget to defrost them, you can take the patties straight from the freezer and use the defrost function on our microwave to thaw them. Be careful defrosting meat in the microwave because if you’re not watching it like a hawk, you can cook part of it.
About an hour before he started making dinner, he took the patties out of the fridge and seasoned them liberally with salt and pepper.
Per Thomas Keller, you should always bring your meat up to cool room temperature before cooking to get the best results. However, don’t be dumb and leave it at room temp for half a day or your meat will turn into a veritable petri dish of badness.
At around 5:00 p.m., hubs prepped his veggies and popped a tray of carrot “French fries” tossed with avocado oil, salt, and pepper into the toaster oven (400 F for about 25 minutes).
Then, he made some guacamole by simply smashing up the avocado with some salt and pepper. Personally, I like to add a squirt of lemon or lime juice but I swear I’m not looking a gift horse in the mouth!
Next, Fitbomb heated a heaping tablespoon of coconut oil in a cast iron skillet over medium heat and sautéed the onions until they were translucent. He added the sliced shiitake mushrooms along with some salt and pepper and sautéed everything until all the liquid had evaporated.
At the end, he tossed in the minced garlic and stirred the veggies around for about 30 more seconds. If you toss the garlic in earlier, you’ll burn it and burnt garlic adds a yucky metallic taste to everything.
Once the mushrooms and onions were finished, he rinsed and dried out the skillet, added another dollop of coconut oil and set it over medium-high heat. When the oil was shimmering, he added the lamb patties to the pan.
He seared them for about 4 minutes on each side and checked that the internal temperature was ~ 160 F with our handy dandy meat thermometer.
Then, he rinsed the skillet again before frying a couple of eggs in some melted coconut oil.
He plated the burgers over the butter lettuce and topped them with sliced tomato, fried egg, shredded carrots, guacamole, and sautéed mushrooms and onions. By this time, the roasted carrot fries were finished…
…so we sat down and scarfed down dinner.
Bun-less burgers can be pretty messy to eat so I ate mine with a fork and knife since I’m a cavegirl with good manners.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).2