After the outrageous success of our first GuestBlogger (who posted one of the most popular recipes to date), I've been on the lookout for more. Luckily (for all of us) I hang out with an amazing bunch of ladies (and a few gents) who know their way around a kitchen and love to share. So I didn't have to look far.
Linda was a guest at our now-famous pool-party-slash-BBQ over 4th of July weekend. Always entertaining, Linda outdid herself this time. She wow'd us with her rendition of the cup song from Pitch Perfect and she brought these amazing MexiBacon Burgers.
Now, here's Linda.
I know what you're thinking: I just tried to awkwardly slam the word bacon into Mexican. But to be quite honest, MexiBacon perfectly captures the essence of these burgers. It's a Mexican symphony, if you will. And creating the perfect recipe is like producing a symphony. There has to be harmony. There has to be passion. And above all, there has to be bacon (Note: Pretty sure bacon is an essential part of every musical symphony...). But without each of these components, you're left feeling like something is missing. Well, ladies and gentlemen, boys and girls, these burgers are the Beethoven of burgers (Beef-thoven?). Either way, they will tantalize your taste buds, and have you dancing through life in no time.
Now on to the recipe...
|CaveGirl: Yes! That is a half-eaten burger. I told you it was love-at-first-bite|
and then I had to have this recipe on the blog. You're welcome.
1 lb ground beef
1 lb ground bison or buffalo
3 slices thinly-sliced bacon, diced (or more... more bacon is always better!)
2 adobo chipotle peppers, chopped
1 tablespoon adobo sauce (from the can of peppers)
1 packet taco seasoning (I prefer Trader Joe's)
Lettuce (for lettuce wraps)
This recipe calls for 2 lbs of whatever ground meat you want. Whether you want it grassfed, half bison, half beef, or maybe even half buffalo, it is entirely up to you. Get a little adventurous, these will still taste fantastic.
Basically there isn't much to these directions. Pick out your favorite paleo taco seasoning (I prefer Trader Joe's brand), your favorite brand of bacon, and mix all ingredients together in a bowl with your hands, really making sure to massage all the ingredients together. Once you have a homogeneous mixture, split the meat into 1/3 lb patties, which makes about six burgers.
They taste better if you refrigerate these puppies for at least 2 hours to let the flavors marinate. My advice? Make them in the morning before work and then you have a delicious dinner waiting for you when you get home. Throw them on the grill then wrap them in a delicious lettuce wrap with tomatoes, guacamole, salsa, and maybe even a side of sweet potato fries.
My roommate made these for some of our carnivorous friends over July 4th and they were a hit! The perfect recipe to make for any cookout or paleo potluck this summer :) Enjoy!