Paleo Southwest Bacon Burgers

Thursday March 15, 2012


This was a super quick and easy dinner I threw together on a busy Sunday night.

I thawed 2lbs of (grass-fed) ground beef and then added 4-5 Tbsp of homemade onion soup mix.

Mix by hand, then form into patties (wider and thinner is better than thicker).

Cook on the grill over medium heat for however long the grill-master specifies (not my dept).

While he was working the grill, I worked the skillets.

I cooked up several slices of bacon, sauteed some onions and also did a mushroom saute (sliced mushrooms, coconut oil, sea salt, balsamic vinegar).

We topped our burgers with the bacon, cooked onions, avocado slices, and homemade salsa.   With so much deliciousness, who needs a bun?

You could wrap these in lettuce, but I just ate with a fork.   Yum!




"Paleo Southwest Bacon Burgers", 5 out of 5 based on 1 ratings.

3 Responses to Paleo Southwest Bacon Burgers

  1. 1
    Eva says:

    I just came by to tell you I made this tonight and it was AMAZING!!!! Served it with roasted cauliflower and I have to say it was one amazing meal! Thank you for the wonderful recipe for the homemade onion soup mix as well. Totally made these burgers!

    • 1.1
      Kendra says:

      Glad you liked it — it is a favorite in our family too. Thanks for stopping by!

    • 1.2
      Singapore says:

      Pumpkin pie spiced Acorn saqush:Preheat oven to 450 degrees F.Assemble acorn saqush on a baking sheet. Drizzle with olive oil, 1/4 teaspoon of pumpkin pie seasoning (ginger, cinnamon, nutmeg, all spice) in each and a dash of salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of saqush several times.The original recipe called for brown sugar and butter in each as well, but I sub’d olive oil and it came out great.Twenty minutes before the saqush is done, sprinkle edges with raw sugar. Serve saqush is the original recipe:

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