This paleo burger is topped with smooth and spicy curry cashew cream and grilled pineapple. It’s a low carb, healthy way to enjoy a burger for under 250 calories!
Are you tired of cashew cream? Because I am, like, 110 percent NOT AT ALL.
Whiiich you may have noticed since I have been obsessively turning it into smoothie bowls, salads and even DESSERT. <— That last one was maybe probably almond cream, not cashew. BUT BUT BUT, it’s still a nut, so they’re pretty much equal.
I’m also a nut. So there’s that.
Which has nothing to do with anything. UM BURGERS RIGHT.
Okay, like whoa. Burgers that don’t have any kind of bready-bun shenanigans going on. Liiike they’re kind of the invention of my love-to-munch-burgers mouth and my not-very-coordinated-why-are-forks-and-knives-so-HARD inner finger-food lettuce wrap LUHVING self.
Not to mention the person that lives inside of my tiny, little human body that enjoys the knowledge of smokey-charred & SOOOOOO juicy patties made out of ONLY ground beef, for juuust a squeak over 200 calories. UM RIGHT?
Hi my name is Taylor and I just cut up my Red Robins loyalty card because now I can just be all “yo burgers, Imma make you in the comfort of my pajamas AT HOME, ++++ eat 2 of you because you’re totally rad and super GOOD FOR ME.”
Did you know they actually have those cards? And I had one. Says the girl who used to tell herself that she ‘didn’t like burgers”
Why are you even internet friends with me guys? Who lies to themselves on such a grand scale?
Anyway. Now the burgs. These are no easy homemade sweet potato veggie burgers or a Thai veggie burger recipe. They’re made out of super moist and tender Zaycon Foods 93% Lean Ground Beef. Ya’ll know I’m a fan of Zaycon, considering their meats have made their way into maple bacon gluten free cupcakes, paleo oven baked ribs AND even made some stuffed chicken breasts.
Are you ready to learn something new that I JUST learned from the hours of my life that I waste watching The Food Network?
You’re making your burgers wrong. YES, I know this without even asking how you make them. I bet you add all kinds of weirdo binders…SOooOOooO you’re pretty much grilling meatloaf.
So, can you just stop that and let the meat shine and have its own little spotlight for one dinner? I’m PRETTY sure that will turn into multiple dinners once you come to the land of only-meat-that’s-IT burger-dom.
Except, I kinda to lied to you about the spotlight thing, because it’s gotta be shared. With perfectly smokey-sweet rings of fruity-fresh grilled pineapple and that rich, thick and sorta-spicy curry cashew cream.
I can practically feel the creamy deliciousness on the tip of my tongue as we type. And, I pretty much want it to stay that way for all the evers that I have left in my life.
Which, I’m sort of counting on to be quite a few.
For the cashew cream sauce:
- 1/2 Cup Roasted Cashews * 70g
- 3 1/2 Tbsp Water
- 1 Tbsp Yellow Curry Powder
- 2 tsps Apple cider vinegar
- 1/4 tsp Salt
- Pinch of pepper
- 1 1/2 tsps Honey
For the burgers:
- 2 Lbs Zaycon Foods 93/7 Ground Beef
- 1 Tbsp Sriracha
- 1/2 tsp Salt + additional on top
- Generous pinch of pepper
- 2 tsps Garlic minced
- 1 tsp Fresh ginger minced
- 1/2 Cup Cilantro minced + additional for garnish
- 8 Pineapple rings
- 8 leaves of lettuce for serving (I used Iceberg)
- 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.
Tips & Notes:
- If you can't find cashews already roasted, spread cashews onto a baking sheet and cook in a 400 degree oven for 10-12 minutes
- *This keeps your burger nice and flat
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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