The weather is finally warm, so it’s time to grill. If you ask me, there’s nothing better than a great burger and fries on a warm day. The only thing that would make this meal better is a milkshake, but hey, that’s not paleo. I used duck fat for the fries..because it’s awesome, but you can always substitute pork lard or beef tallow.
1 lb grass fed ground beef
1 farm fresh egg
1 clove minced garlic
2 Tbsp fresh cilantro
salt and pepper
1 Tbsp sauce from chipotle in adobo
1/2 cup chipotle mayo*
round sturdy lettuce leaves such as butter lettuce
In a medium bowl mix together first six ingredients until well combined. Gently pat beef into 2 to 4 patties. Preheat a charcoal or gas grill to medium high and cook patties, turning only once, until desired doneness. Place patties on lettuce leaves and top with mayo and avocado. Serve with sweet potato fries. Enjoy!
2-3 medium sweet potatoes or yams
3 cups duck fat
In a deep pot or deep fryer heat fat to 400. Slice potatoes into thick matchsticks. Fry potatoes until crisp, about 8 minutes. For extra crispy fries, remove from fat, then turn heat up to 450. Return fries to fat and fry another 5 minutes. Salt immediately after removal.
1 very fresh egg yolk
1/4 tsp salt
1/2 tsp ground mustard
2 Tbsp lemon juice
1/2 cup olive oil
1 large chipotle chili in adobo
Combine egg yolk, mustard powder, salt and half of lemon juice in a small bowl. Mix well then begin adding oil, a few drops at a time. With a hand blender or whisk begin vigorously whisking ingredients. Once an emulsion begins to form slowly add the rest of the oil while continuing to whisk. Add the rest of the lemon juice and chipotle. Enjoy!