Paleo Recipes – Cavegirl Cuisine

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Llama Burgers with Pickled Peppers on a Nourishe Sandwich Thin

Llama Burgers with Pickled Peppers on a Nourishe Sandwich Thin

Sandwich-Buns-B-948x558_1024x1024A big thank you to Nourishe…their Sandwich Thins are amazing! I chose to use them with my Llama patties, but after I tried them, they would also be wonderful for Paleo Reubens ~ the box contains a packet of caraway seeds.  I have a Reuben Benedict recipe that could easily be turned back into a sandwich (minus the egg…or not) using the sandwich thins!!

 

 

 

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Ingredients

  • • 2 bell peppers (color or choice), thinly sliced
  • • 1 cup apple cider vinegar
  • • 1 cup water
  • • 3-5 cloves of garlic, peeled and halved
  • • 1 small jalapeno, sliced
  • • 1 teaspoon peppercorns
  • • 1/2 teaspoon ground coriander
  • • 1/2 teaspoon celery seed
  • • 1 teaspoon sea salt
  • • 1/4 cup coconut palm sugar crystals
  • • 1 pound of ground llama (or preferred ground meat)
  • • yellow mustard (optional garnish)
  • • 4 Nourishe sandwich thins (optional)

Directions

  1. Make the pickled peppers at least 24 hours before preparing meal.  In a shallow dish add the first 10 ingredients (peppers, vinegar, water, garlic, jalapeno, peppercorns, ground coriander, celery seed, sea salt, and coconut palm sugar).  Cover and refrigerate.
  2. If you have the mix, prepare Nourishe sandwich thins according to package instructions.  If you don't have this, then skip this step!
  3. Place peppers and about 1/4 cup of the juice into a small saucepan.  Bring to boil.  Cover.  Reduce heat to a simmer and cook until peppers are somewhat tender (I like a little crunch).
  4. Form ground meat into 4 patties.  Season with salt and pepper on both sides.  Cook until desired doneness.  Set aside and let rest for five minutes.
  5. Assemble burgers adding patty, some yellow mustard, and pickled peppers.  I also added a couple of the pickled jalapeno slices from the original pickling mix.
  6. Enjoy!

Ingredients

  • 2 bell peppers (color or choice), thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 3-5 cloves of garlic, peeled and halved
  • 1 small jalapeno, sliced
  • 1 teaspoon peppercorns
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon celery seed
  • 1 teaspoon sea salt
  • 1/4 cup coconut palm sugar crystals
  • 1 pound of ground llama (or preferred ground meat)
  • yellow mustard (optional garnish)
  • 4 Nourishe sandwich thins (optional)

Directions

  1. Make the pickled peppers at least 24 hours before preparing meal.  In a shallow dish add the first 10 ingredients (peppers, vinegar, water, garlic, jalapeno, peppercorns, ground coriander, celery seed, sea salt, and coconut palm sugar).  Cover and refrigerate.
  2. If you have the mix, prepare Nourishe sandwich thins according to package instructions.  If you don't have this, then skip this step!
  3. Place peppers and about 1/4 cup of the juice into a small saucepan.  Bring to boil.  Cover.  Reduce heat to a simmer and cook until peppers are somewhat tender (I like a little crunch).
  4. Form ground meat into 4 patties.  Season with salt and pepper on both sides.  Cook until desired doneness.  Set aside and let rest for five minutes.
  5. Assemble burgers adding patty, some yellow mustard, and pickled peppers.  I also added a couple of the pickled jalapeno slices from the original pickling mix.
  6. Enjoy!
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