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“The Frugal Paleo Cookbook” Teriyaki Stackers

November 12, 2014 by predominantlypaleo Leave a Comment

 

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!

Serves 4
Ingredients:
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
Prep:
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!
Frugal Paleo Teriyaki Stackers-2
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Filed Under: dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, snacks, soy free, yeast free

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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