Grilled Pineapple Paleo Burger with Curry Cashew Cream

• Produce

  • 1/2 cup Cilantro
  • 2 tsp Garlic
  • 1 tsp Ginger, fresh
  • 8 Lettuce, leaves of
  • 8 Pineapple rings

• Condiments

  • 1 1/2 tsp Honey
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 tbsp Curry powder, yellow
  • 2 Pinch Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Salt + additional on top

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 2 cup roasted cashews * (70g, Roasted

• Liquids

  • 3 1/2 tbsp Water

• Other

  • 2 Lbs Zaycon Foods 93/7 Ground Beef

Found on foodfaithfitness.com

Description

Directions

• Place the cashews into a bowl and cover with water. Cover and refrigerate for at least 8 hours.
• Once the cashews have set, place them into a small food processor (mine is 3 cups) and add in the water, curry power, apple cider vinegar, salt, pepper and honey. Process until smooth and creamy, scraping down the sides as necessary. Depending on the strength of your processor, this will take a few minutes. Set aside.
• Preheat your grillto medium heat and generously rub it with oil
• Place the beef into a large bowl and add in the sriracha, salt, pepper, garlic, ginger and cilantro. Mix until JUST combined, handling the beef as little as possible to keep it tender.
• Form the beef into 8, 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger**. Sprinkle each side with additional salt and pepper.
• Place the burgers, along with the pineapple rings, onto the grill and cook until desired doneness. I cooked mine for 4 minutes per side, flipping the burgers and the pineapple once.
• Place a heaping Tablespoon of sauce onto each lettuce leaf, and spread out lightly. Place a burger on top of each leaf, followed by a slice of grilled pineapple.
• Garnish with extra cilantro and DEVOUR.