I'm baaaccckkk. Finally. Took me long enough didn't it? Bet you are all wondering where I was. The answer to that questions is long and involved, so I will give you the down and dirty explanation: I suck! I feel off the Paleo bandwagon for a while, then when I got back on, I was just to lazy to update this thing.
But the past is the past right? Forgive and forget? Turn over a new leaf.
Anyways...
I have been spending a great deal of time investigating the blogs of other successful Paleo eaters and chefs. My two favorite right now are Nom Nom Paleo and Everyday Paleo. They both are written by wonderfully witty, successful, and busy women. And, lucky for everyone, they are both wonderful cooks who are willing to share their successes in the kitchen with the rest of us mere mortals.
Today, I attempted to make paleo mayo from the recipe on the EDP website. But I did not meet with success. The end product was yellow, not white and was no where near as thick as mayo is suppose to be. I am sure the fault lies with me. I probably didn't add the oil slow enough or I mixed to much or my bowl wasn't right or I didn't close one eye and stand upside down... oh wait, that was a different recipe. However, I did save the result and instead of traditional mayo I will add different spices to it and use it as a drizzle instead of a spread. Considering we no longer eat bread, this form of "mayo" actually works better in the long run. This doesn't mean though that I will not try to make homemade mayo again in the future. Au contraire, a challenge not met is one just waiting to be conquered. Until then, I present to you the recipe of the night using my "mistake".
Burgers
1 kg Minced Lamb
1 and 1/2 tsp garlic powder
1 tsp salt
1 tsp black pepper
Mix all ingredients together and form into patties
(We made 6 out of this, but they were really big. Could easily get 8).
Grill burgers on a grill set at medium temp for 8-10 minutes depending on thickness.
(just cut one open to check for preferred doneness)
Drizzle (or mayo, however yours happens to turn out)
1 cup mayo
3 tbls cilantro
1/2 tsp grated ginger
juice from half a lime
salt to taste
pepper to taste
Mix all ingredients together and serve right away or chill for use later
Mayo Recipe
2 eggs
2 Cups Olive Oil
1 tsp yellow mustard
2 tbls apple cider vinegar
salt to taste
pinch of cayenne pepper
Add eggs, vinegar and mustard to blender and blend well. Then with blender still running, SLOWLY (and when I say slowly I mean SSSLLLLOOOWWWLLLYYY. No impatience allowed) add olive oil. Once it starts to thicken you can add oil a bit faster. Continue adding oil until mayo has gotten to your preferred thickness, or until all oil is added and the sauce won't thicken any more.
I served these burgers with sweet potato "chips" and a salad. They were a perfect accompaniment to a juicy and tasty burger.
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