Meal Ideas: Bunless Guacamole Burgers with Carrots and Kale Chips
This post is part of the Meal Ideas series. Finding something to eat that is simultaneously affordable, quick to prepare, healthy, AND delicious can be next-to-impossible sometimes. In this section I post pictures of the food I make, links to recipes I love, and some tips for saving time and money while still cooking great-tasting healthy food.
I love pulling together this meal when I have guests over for dinner because of how colourful, flavourful, and easy to make it is. When I have people over for a meal I don’t want to spend all my time in the kitchen, so it’s nice to have a meal that doesn’t take long to put together and which will appeal to nearly any picky eater (paleo or not). The kale chips especially go over well with everybody, and my non-paleo boyfriend frequently requests them. The one downside to this meal is that there are rarely any leftovers because no matter how many kale chips I make, they ALL disappear by the end of dinner.
This recipe makes about 4 servings, but it’s very easy to add more ingredients and follow the same instructions. To make multiple batches of kale chips, make sure to put the first batch in the oven before making the burgers. My kale chip instructions come from this recipe; I don’t take any credit for how great they taste.
- 1-1.5 lbs ground meat (I use beef, but any meat would work)
- 1 lb carrots
- 1 bunch kale (any variety, but I find the curly type works best for chips)
- 1 Tbsp cooking fat (I recommend bacon grease or tallow)
- 2 Tbsp coconut oil
- 2 ripe avocados
- 1/2 large red onion
- juice of 1/2 a lime (or to taste)
- Steamer basket (optional – you can boil the carrots instead)
- 2 Baking trays
- Parchment paper
- Large frying pan with a lid
- Small mixing or serving bowl
- Preheat oven to 325F
- Form ground beef into 4 roughly equal patties (mine usually end up being between 4 and 6 oz)
- Slice carrots (or cut them into long “fries” like in my picture above) and place them in the steamer with some water
- Tear kale into roughly 1 inch pieces, wash them, and dry them between layers of paper towel
- Spread the kale over two baking trays covered with parchment paper
- Melt coconut oil (should only take about 20 seconds in the microwave) and drizzle over the kale
- Toss the kale to coat it in coconut oil
- Sprinkle the kale with salt (not too much since the kale will shrink in the oven)
- Place the baking trays in the oven for 20-22 minutes
- Start heating the carrots on the stove. Use high heat until the water boils, then reduce heat to medium.
- While the kale and carrots are cooking, melt the cooking fat in a large frying pan over medium-high heat and add the burgers
- Brown each side of the burgers, then reduce heat to medium and cover the pan. Leave the pan covered for about 10 minutes or until the burgers have cooked through.
- Meanwhile, chop the avocados and onions and combine them in a small mixing bowl. Mash the avocado with a fork. Add the lime juice and combine.
- If everything has gone according to plan, all the elements of the meal should be ready at approximately the same time. Serve one burger topped with guacamole with a quarter each of the carrots and kale.
Posted on September 30, 2013, in Meal Ideas and tagged AIP, autoimmune protocol-friendly, bunless, burger, Dinner, guacamole, kale chips, paleo meal, Quick meal. Bookmark the permalink. Leave a comment.