Grilled Pineapple Paleo Burger with Cashew Cream
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8
-
Calories
92 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Pineapple Paleo Burger with Cashew Cream
Description
This recipe combines ground beef mixed with sriracha, minced garlic and ginger, fresh cilantro, salt, and pepper, formed into patties with a thumb indentation to maintain shape on the grill. Pineapple rings accompany the burgers on the grill, cooking until caramelized and tender.
The cashew cream sauce is created by soaking roasted cashews, then blending them with water, curry powder, apple cider vinegar, salt, pepper, and honey until smooth, providing a rich, flavorful topping that complements the burger's savory and spicy elements. Serving the burger on iceberg lettuce leaves adds crispness and keeps it paleo-friendly.
Grilling adds texture and deepens the flavors, while the pineapple provides sweetness balancing the heat of sriracha. The cashew cream introduces a lush, aromatic quality characteristic of curry spices.
Notes indicate roasting cashews if not pre-roasted and emphasize making a thumb indent on the patties to help them cook evenly and avoid puffing up, resulting in a flat burger that assembles easily with the pineapple and sauce.
Ingredients
For the cashew cream sauce:
- 1/2 Cup cashew 70g, roasted
- 3 1/2 Tbsp water
- 1 Tbsp yellow curry powder
- 2 tsps apple cider vinegar
- 1/4 tsp salt
- pepper pinch
- 1 1/2 tsps honey
For the burgers:
- 2 Lbs ground beef 93/7, brand: Zaycon Foods
- 1 Tbsp sriracha
- 1/2 tsp salt additional on top
- black pepper generous pinch
- 2 tsps garlic minced
- 1 tsp ginger minced, fresh
- 1/2 Cup cilantro minced + additional for garnish
- 8 pineapple rings
- 8 leaves lettuce for serving (I used Iceberg
Instructions
- Place the cashews into a bowl and cover with water. Cover and refrigerate for at least 8 hours.
- Once the cashews have set, place them into a small food processor (mine is 3 cups) and add in the water, curry power, apple cider vinegar, salt, pepper and honey. Process until smooth and creamy, scraping down the sides as necessary. Depending on the strength of your processor, this will take a few minutes. Set aside.
- Preheat your grill to medium heat and generously rub it with oil
- Place the beef into a large bowl and add in the sriracha, salt, pepper, garlic, ginger and cilantro. Mix until JUST combined, handling the beef as little as possible to keep it tender.
- Form the beef into 8, 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger**. Sprinkle each side with additional salt and pepper.
- Place the burgers, along with the pineapple rings, onto the grill and cook until desired doneness. I cooked mine for 4 minutes per side, flipping the burgers and the pineapple once.
- Place a heaping Tablespoon of sauce onto each lettuce leaf, and spread out lightly. Place a burger on top of each leaf, followed by a slice of grilled pineapple.
- Garnish with extra cilantro and DEVOUR.
Notes
- If using raw cashews, roast them at 400°F for 10-12 minutes to develop flavor before soaking.
- Press a thumb indentation in each burger to keep patties flat while grilling, ensuring even cooking and better assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 119mg | 5% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
