I have a special treat for you… sort of VIP access pass if you will. Here’s the scoop: My fellow blogger and friend Popular Paleo is launching her book – but instead of writing up a book review (since I am still anticipating its release), I instead get to give you a FREEBIE!! This recipe will be featured in her book, “THE FRUGAL PALEO COOKBOOK” which is due out December 2nd, but you get it now! These Teriyaki Stackers are killer to say the least…
And here’s more… If you pre-order your copy NOW, you will get some MAJOR bonus materials for FREE from Popular Paleo:
- 20 Frugal Finds at Costco
- 10 Paleo Diet Myth Busters
- 7 special offers to some favorite Paleo products, services and brands like Barefoot Provisions, Exo Protein Bars, Fat Face Skincare, TX Bar Organics grass-fed beef, PrimalPal online meal planner, Pure Indian Foods and WholeMe!
So here’s what you need to do, aside from making these burgers stat… Go grab your copy of The FRUGAL PALEO COOKBOOK HERE. Then grab your CONFIRMATION CODE and enter it after clicking HERE!
Now, go make these TERIYAKI STACKERS, if you haven’t already. They are drool worthy and only one of the deliciously frugal recipes you’ll find in the book you just pre-ordered!
1 lb (454 g) grass-fed ground beef
1 tbsp (15 g) seeded jalapeño, finely diced
1 clove garlic, minced
2 tbsp (5 g) cilantro, chopped
1/2 tsp kosher salt
1 tsp (4 g) sesame seeds
1/2 tsp onion powder
4 quarter-inch (6 mm) slices of red onion
4 half-inch (1 cm) slices of fresh pineapple
3-Ingredient Teriyaki Sauce:
1/2 cup (118 mL) coconut aminos
1/4 cup (60 mL) raw honey
1 tbsp (15 mL) rice wine vinegar or coconut vinegar
Preheat a grill to medium-high heat.
First, mix together the burger patties and get them on the grill. In a large bowl, by hand, combine the ground beef, jalapeño, garlic, cilantro, kosher salt, sesame seeds and onion powder. Divide into 4 equal portions and shape into patties.
Grill the burgers to your desired doneness alongside the fresh pineapple and red onion slices. I like to grill the pineapple and onion for just 2 to 3 minutes per side, just to get the char marks but not enough to change them much, texturally speaking.
While the grill is going, mix up the quick teriyaki dipping sauce. In a small bowl, combine the coconut aminos and vinegar, then stream in and whisk the honey to emulsify. Portion the dipping sauce into equal amounts for the number of people you’ll be serving and hold at room temperature.
Grab the burgers, pineapple and onion off the grill. Stack the pineapple slices, then onion slices, then the burgers on your plates or serving tray and serve alongside the teriyaki dipping sauce. Eat these with a knife and fork, making sure to get each layer in every bite!
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