Travis Martinez, owner of TX Bar Organics in Red Bluff, has a lot of fans – health conscious folks who demand clean, nutritious, responsibly grown beef. Since launching TX Bar Organics in 2011, Travis has caught the attention of those who embrace the Paleo Movement – a lifestyle that encourages a diet of meat, fish, vegetables, nuts and fruit, while avoiding food non-existent in paleolithic time.
Many of these folks are bloggers and authors who have developed nutritious, delicious paleo recipes using TX Bar Organics 100% USDA certified organic, grass fed, grass finished, Black Angus beef. George Bryant, AKA The Civilized Caveman, is one such individual. He’s the co-author of The Paleo Kitchen and the creative genius behind the blog Civilized Caveman Cooking. George has developed a recipe for the perfect Paleo burger using TX Bar Organics ground beef, and he has been generous enough to share it with us*.
The Perfect Paleo Burger is George’s healthy spin on an American classic. It’s gluten-free and low-carb, and it comes to us just in time for summertime grilling!
Perfect Paleo Burger
1 lb. grass-fed ground beef
4 small slices of sharp cheddar goat cheese
Sea salt and black pepper to taste
Juice of 1 lemon, divided
2 tablespoons bacon fat (or coconut oil, duck fat, etc.)
1 sweet potato, peeled
Pinch of sage
2 cups baby spinach, washed
1 Roma tomato
1 avocado, sliced
Sea salt and pepper to taste
1. You want to prepare these before cooking your burgers so you can dress your burgers when done and enjoy.
2. Preheat a cast iron skillet or pan over medium heat.
3. Using a spiral slicer or julienne peeler, make your peeled sweet potato into noodles.
4. Place your bacon fat in your pan and once melted add your sweet potatoes and your pinch of sage.
5. Saute for 8-10 minutes stirring often as to not burn your sweet potatoes until they are at the consistency you desire.
6. Remove from the heat and set aside.
7. Wash and slice your Roma tomato.
8. Cut your avocado in half, remove the pit, peel the skin off and slice.
9. Wash your baby spinach and set aside.
1. Preheat your grill on high heat.
2. Ensure your ground beef has been at room temperature for a minimum of 30 minutes.
3. Place your ground beef, salt and pepper, and half your lemon juice in a mixing bowl and combine everything with your hands.
4. Divide the meat in half and form two even-sized ¾-inch patties ensuring you depress the center of your burgers with your thumb making a well.
5. Place your burgers on your preheated grill and cook covered for 3 minutes.
6. After 3 minutes, flip your burgers and cook for another 2 minutes covered.
7. Open the lid and top with your goat cheese and leave your burgers until your cheese is melted and remove from the grill.
8. If you have a meat thermometer, you can use it to cook your burgers to the doneness you desire since grills have different temperatures and burger thickness will vary.
1. Place 1 cup of spinach on each plate.
2. Top with a burger on each bed of spinach.
3. Add your avocado and then garnish each burger with your sautéed sweet potatoes and put your tomatoes on the side.
4. Use your remaining lemon juice and sprinkle over everything if you'd like.
To order your organic, grass-fed ground beef, visit txbarorganics.com today! Free shipping on orders over $175.
* Recipe and photo courtesy of George Bryant