Those Paleo Honey Rolls from Brittany Angell were such a hit, I decided to use them again this weekend when my sister and her husband were here. I had made 6 and only used 2, so I froze the other 4. They thawed out perfectly and tasted exactly the same! Now, I should warn you that if you use sunflower seed butter like I did (or in any baking recipe, for that matter), the mixture MAY turn green (like, Saint Patrick’s day green) when you cook it. Something to do with the baking soda to sunflower seed butter ratio and the chlorophyll it contains. If you add a bit of acidity or change the baking soda amount, you can avoid it. I personally don’t care that much. It all tastes the same! 🙂
PS – the link I used above goes to Sunbutter’s website. I personally use a different brand that does not contain any added sugar or salt. Be careful when buying things like this! Many companies sneak things in and if you don’t read the labels, you’ll never know…
Ingredients – Burgers
(I doubled this recipe to feed four of us)
1 lb. ground beef (like I said, we make our burgers big because it’s really the only meat we’re eating throughout the day)
1 tbsp. chili powder
1/2 tsp. cayenne
1/2 tsp. salt
4 slices bacon
2 slices provolone cheese
Ingredients – Sweet Potato Fries
2 large sweet potatoes, peeled and sliced into fry-size strips
2-3 tablespoons coconut oil
chili powder, cayenne, and salt to taste
Preheat the oven to 350F. Mix up the seasonings and ground beef in a bowl. Form into 2 patties (or more if you like them smaller). Wrap 2 slices of bacon around the burgers from top to bottom, pressing the ends together to stick. Place the burgers on a rack on top of a baking sheet with the ends of the bacon pieces facing down. Cook for about 20 minutes, then flip the burgers.
At this point, melt the coconut oil in a bowl and add the seasonings. Then, add the sweet potato slices and mix to make sure each fry is coated. Spread out evenly on a baking sheet (you will probably need two, to ensure that no fries are touching) lined with parchment paper. Place in oven to cook with burgers for another 20 minutes, flipping them halfway through.
Now, I like to crisp the bacon up a little bit here, so I turn on the broiler (the burgers should be on the top rack and the fries on the bottom). Let the broiler hit the burgers for about 5 minutes on each side. The heat should help to finish cooking the sweet potatoes, too. Then, add the slices of cheese and let cook for about 1 minute, just to melt it.
While everything was cooking, I quick mixed up a garlic mayo for the burgers. I put 1/2 cup mayo, 1 clove garlic and 1/2 teaspoon salt to the food processor. I let it mix until the garlic was well-incorporated and minced.
We also had a side salad with a quick dressing: 1/2 cup olive oil and 1/4 cup balsamic vinegar in an old dressing bottle. Shake it up, pour it out, and keep it in the fridge until you need it again!
This dinner was delish AND filling – I couldn’t finish my burger! I am also not used to eating a burger with a bun, so I am finding that it’s hard to eat everything. When I make these rolls again, I think I will either make a half recipe or separate the “dough” into more “ring molds” so that they are smaller/thinner.