As you are probably aware, the actual burger part is paleo. The condiments and bread when found at the store are not. Here, I used my homemade paleo ketchup, and homemade paleo mayo along with the Paleo Bread from whole foods.
The only thing I needed to do was grab some grass fed ground beef and season with sea salt and pepper.
One third of the way through the burger, I discovered that I didn’t really like the bread with it and ditched it. The burger was great without, and it was nice with just the paleo condiments.
1 large egg, room temperature
2 tbsp fresh squeezed lemon juice
1/2 tsp mustard powder
1/4 tsp white pepper
1 tsp sea salt
1 cup extra light olive oil (DO NOT use Extra Virgin or Virgin)
Combine egg, lemon juice, mustard powder, white pepper and salt in the food processor and blend until foamy. Apparently, the hole on the lid is not for “air”. It is DRIP HOLE! Using the drip hole in the top of the processor, let the oil in a few drops at a time. Doing this slowly is KEY! Blend until the mixture is smooth and creamy.
- 1 6 oz can organic tomato paste (Whole Foods)
- 2 Tbsp vinegar or lemon juice
- 1/4 tsp dry mustard
- 1/4 tsp cinnamon
- 1/3 c water
- 1/4 tsp salt
- 1 pinch ground cloves
- 1 pinch allspice
- 1/8 tsp cayenne pepper or tabasco (optional)
- Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop.