Dave and I enjoyed many fine meals while we were at the Ancestral Healthy Symposium: among them were Animal with our paleo foodie friends and...Read More
WF2 Recipe: Elvis Burger
Fasten your seatbelts, because I’m about to tell you a story that will eventually weave together Thanksgiving; Elvis; a restaurant in Venice, California; Sunbutter; and indoor grilling.
Ready? Let’s begin.
Thanksgiving has been my favorite holiday since I was old enough to start naming things as favorites. According to family lore, I once protested that we couldn’t start Thanksgiving dinner because, “They’re not here yet.” When my mom asked me who wasn’t here yet, I said, in all seriousness, “The pilgrims.”
I was three years old.
Aside from the food, which I adore — I am an expert at making a “perfect bite” of turkey, stuffing, gravy, cornbread, and cranberries — I love the relaxed vibe. There are no presents, no overwhelming decorations, and except for the “Five Fat Turkeys” song, no official carols. It’s just good food with people you love. Perfect.
Over the years, Dave and I have sometimes spent Thanksgiving with my family, sometimes crashed other peoples’ families, hosted friends at our house, and once, in 2002, we reveled in the fact that we’re adults and can do whatever we want, and we made Elvis Sandwiches for Thanksgiving dinner.
In case you’re not familiar with the wonder that is the Elvis, allow me to enlighten you. It’s a grilled peanut butter, banana, and bacon sandwich with an optional drizzle of honey. We committed to that thing like Elvis zipping up his spangle suit: squishy white bread, Peter Pan peanut butter, thick bacon, plenty of honey, and tons of butter in the pan for frying. It was glorious — and a once-in-a-lifetime event.
Fast-forward to 2011. We ate a life-changing peanut-butter-and-jelly burger at the 26 Beach restaurant in Venice, California, and when we got home, I invented the SB&J Burger — made with Sunbutter and strawberries sautéed with ginger. Last year, when I started testing recipes for Well Fed 2, I revisited the SB&J Burger, and in a blinding flash of inspiration (and dare I say “rock-n-roll genius”), I realized I could combine the SB&J with the Elvis.
As my sweet friend Summer has been known to say, “Awesome kicked me in the face.”
Serves 2-4 | Prep 10 min | Cook 10 min | Whole30 compliant
The Elvis Burger is one of the “You Know How You Could Do That?” variations included in the SB&J Burger recipe in Well Fed 2.
4 slices sugar-free bacon
2 medium bananas, peeled and diced
1/4 teaspoon ground ginger
1 pound ground beef
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sunflower seed or almond butter (no sugar added)
Preheat a gas grill with all burners on high, lid closed, 10-15 minutes.
Mix the ground beef with salt and pepper and shape into four patties. Gently press down the center of each patty until it’s about 1/2-inch thick to make a slight depression; this will prevent them from turning bulbous when you cook them. Grill patties, uncovered and without pressing down on them, until they’re seared on one side, about 3 minutes. Flip the burgers and continue grilling to desired temperature: 3 minutes for rare, 4 minutes for medium, and 5 minutes for well-done.
Note: You can also pan-fry or bake the burgers. On the stovetop, cook in a nonstick skillet, 5 minutes, then flip and continue to cook: 3 minutes for rare, 4 minutes for medium, 5 minutes for well-done. In the oven, bake at 400F for 20-25 minutes.
While the burgers are cooking, cut the bacon into 1-inch pieces. Place in a cold, nonstick skillet, then turn heat to medium-high and cook until browned and crisp, about 5 minutes. Remove the bacon to a paper towel to drain. Pour all but 1 tablespoon of the bacon fat out of the pan. Add the bananas and ginger to the pan and sauté until soft and lightly browned, about 3-5 minutes. Set aside.
Place the sunflower butter in a microwave-safe dish (or saucepan) and heat until thinned, about 40 seconds in the microwave.
When the burgers are good to go, top each with 1 tablespoon of melted sunflower butter and a few tablespoons of the bananas, then sprinkle with bacon. Feel free to sing your favorite Elvis tune while you chow down. I like this one because this burger is a hunka hunka burnin’ yum.