4

votes

Paleo friendly condiments for burgers....

Answered on September 12, 2014
Created September 20, 2010 at 10:31 PM

I am making burgers next week and plan to use lettuce for buns and I was thinking of putting onion, guacamole and bacon on the burger itself. Any other ideas for paleo-friendly burger toppings? What do you use?

Adeb72a71b7cd3f4dd75795eb9c11ad9

(130)

on August 16, 2012
at 07:19 PM

Mmmmmmmm Bacon.

E3267155f6962f293583fc6a0b98793e

(1085)

on December 22, 2011
at 12:49 PM

Don't make it very often. It is quite expensive. The nut oil smell and taste rancid to me.

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on December 22, 2011
at 07:47 AM

if you can afford avocado oil you must be doing pretty well

A968087cc1dd66d480749c02e4619ef4

(20436)

on November 01, 2010
at 05:00 PM

Even my cat likes bacon!

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 22, 2010
at 07:02 PM

Naphtali, do you have the same recipe? If you have a different recipe I'd love it if you'd post it! :)

42321851a87415b340d215f629e574dc

(668)

on September 21, 2010
at 03:38 PM

Guac is delicious on a burger.

42321851a87415b340d215f629e574dc

(668)

on September 21, 2010
at 03:37 PM

Cornichons is French for gherkin - those mini pickles. When your buying gherkin pickles you want to avoid the sweetened ones. Most high end grocers will carry them on the salad bar and you can buy as few or as many as you like. See http://en.wikipedia.org/wiki/Gherkin

D0a103cafaf4768c6dc69b1772a55877

(421)

on September 21, 2010
at 03:00 PM

I was just about to write the same thing! You beat me to it:-)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 21, 2010
at 01:13 PM

stole our thunder:)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 21, 2010
at 01:12 PM

this really is a nice, refreshing question. dont get me wrong, i like to dorkout on all the more science-y questions, but its nice to see these lighter but still very applicable inqueries. now, to an answer:)

5841391284e7af8c495c54bd90d3a795

(2764)

on September 21, 2010
at 06:20 AM

I just made some salsa but I let the chopped/processed tomatoes drain in a sieve until all the juice was out. I bet if I blended the salsa in my Vitamix and added a bit more vinegar it would be pretty ketchupy. Hmm... thanks for the idea.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on September 21, 2010
at 02:43 AM

According to google, a remoulade is kinda like tartar sauce. But a cornishon can be either a pickle or a grape. I'm guessing you are talking about pickles, but I have no clue where to find a cornichon.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 21, 2010
at 12:30 AM

This sounds great!!

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 20, 2010
at 11:47 PM

Cool question!! :)

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 11:28 PM

I love love cheeseburgers, but I am resolved to not eat dairy anymore. But that sounds amazing.

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 11:27 PM

Whoa! That sounds delicious.

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 10:52 PM

sounds interesting, but alas, i am not :(

  • Ddb0e3a41f15d69d30677339ccf9c7b6

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14 Answers

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9
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 20, 2010
at 11:46 PM

I make homemade mustard.

Montana Jones' Yumtastic Hot Dog Mustard

  • 2 tbsp ground yellow mustard seed
  • 1 tsp ground brown mustard seed

Add 1 1/2 tbsp water, blend to a thick paste and let sit overnight. Then add...

  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp turmeric
  • 2 tbsp apple cider vinegar

For thinner mustard add a couple drops more vinegar.

Allow to age on the counter (or in a cool dark place) for a week or so or to taste. When mustard reaches desired taste, place in fridge.

Makes about 1 cup.

Enjoy!

D0a103cafaf4768c6dc69b1772a55877

(421)

on September 21, 2010
at 03:00 PM

I was just about to write the same thing! You beat me to it:-)

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 22, 2010
at 07:02 PM

Naphtali, do you have the same recipe? If you have a different recipe I'd love it if you'd post it! :)

7
4b97e3bb2ee4a9588783f5d56d687da1

on September 21, 2010
at 12:23 AM

Mustard

Guacamole

Avocado

Pico de Gallo

Tomato

Lettuce

Grilled Onions

Sauteed Mushrooms

Pickles

Jalape??o

Sweet Pepper, Green or Banana Peppers

Bacon

Bacon, yes use it twice.

42321851a87415b340d215f629e574dc

(668)

on September 21, 2010
at 03:38 PM

Guac is delicious on a burger.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 21, 2010
at 01:13 PM

stole our thunder:)

A968087cc1dd66d480749c02e4619ef4

(20436)

on November 01, 2010
at 05:00 PM

Even my cat likes bacon!

Adeb72a71b7cd3f4dd75795eb9c11ad9

(130)

on August 16, 2012
at 07:19 PM

Mmmmmmmm Bacon.

5
E3267155f6962f293583fc6a0b98793e

(1085)

on September 20, 2010
at 11:24 PM

Homemade mayonnaise using the egg yolk from a pastured hen and avocado oil. Wonderful! Garlic and onion can be added for extra zing.

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 11:27 PM

Whoa! That sounds delicious.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 21, 2010
at 12:30 AM

This sounds great!!

E3267155f6962f293583fc6a0b98793e

(1085)

on December 22, 2011
at 12:49 PM

Don't make it very often. It is quite expensive. The nut oil smell and taste rancid to me.

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on December 22, 2011
at 07:47 AM

if you can afford avocado oil you must be doing pretty well

4
B3c62d89cd47b7d7209b6a99243d0ded

on September 21, 2010
at 01:09 PM

I have always loved a fried egg on top of a burger, and now in my paleoness, i love it even more.

. Try a Single egg fried in butter and spices like hot curry powder... Over easy is the best. The yolk on the burger is a sauce packet within the fine condiment layer!!!

2
B3c62d89cd47b7d7209b6a99243d0ded

on September 21, 2010
at 01:31 PM

How to make animal fat mayonnaise!

http://mobile.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html

Link to the bacon-aise! http://mobile.seriouseats.com/recipes/2009/10/baconnaise-meat-mayos-mayonnaise-recipe.html

Yes yes, the recipe here calls for canola, but ... just swap in an oil that you would like!

2
8287c6ddae0d78eae0a09fdd5999617c

(2581)

on September 21, 2010
at 01:22 AM

Salsa is a close enough substitute for ketchup. you won't get the texture but you'll get a similar tomato taste.

5841391284e7af8c495c54bd90d3a795

(2764)

on September 21, 2010
at 06:20 AM

I just made some salsa but I let the chopped/processed tomatoes drain in a sieve until all the juice was out. I bet if I blended the salsa in my Vitamix and added a bit more vinegar it would be pretty ketchupy. Hmm... thanks for the idea.

2
Acfd35c9e350bb4c0c17810af4decd95

on September 20, 2010
at 11:16 PM

The only time I eat cheese is on my beloved cheeseburgers. (I am a cheeseburger freak. I'd mainline them if I could.) I use the normal stuff: cheese, lettuce, onions - raw or carmelized, etc. One of my favorite combinations is cook the meat over wood, top with grilled green chiles and either Monterey Jack or Pepper Monterey Jack cheese and a hot sauce such as Louisiana Hot Sauce or Frank's and a slice of purple onion.

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 11:28 PM

I love love cheeseburgers, but I am resolved to not eat dairy anymore. But that sounds amazing.

1
5b4fd1d0dcb02b1cc3c666ece9e5983d

(1169)

on September 22, 2010
at 05:17 AM

Fresh jalapenos (deveined, deseeded if you don't like spicy) cut into rounds and sauteed in the fat of your choice, preferably in a cast iron skillet.

This is how Five Guys Burgers and Fries of the Washington, D.C. Metro Area does jalapenos on burgers. Beats the hell out of the salt infused type of jalapenos in vinegar you find most everywhere.

I have been sauteing onions in a little bit of bacon grease and then adding beef stock and letting it reduce, adding more beef stock, letting it reduce, so and so forth, until the onions are caramelized. The result is cooked onions of the sort you would find in French Onion Soup. Probably good on a burger, though I have been eating as a side to steak. I have also added mushrooms and jalapenos to the onions and used as a side for steak, sort of my Mexi-paleo take on the Mirepoix. It would probably be good as a burger topping too.

1
Cb2415c2aef964ab499a09dc92ae7e01

(783)

on September 21, 2010
at 03:50 PM

I like chimchurri sauce on all kinds of grilled meat.

Dissolve small amount of salt in 1/2 cup hot water
Put in blender
Then add:
1 small bunch dried or fresh oregano
Leaves of 1 large bunch parsley or two small bunches
1-3 cloves fresh garlic to taste
black pepper to taste
red pepper (fresh or dried) to taste
red wine vinegar
olive oil

Blend so everything gets chopped up but the sauce shouldn't be totally smooth. Taste is better after it sits a day. Lasts for a week or more in fridge, especially if you just top with olive oil.

1
667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 21, 2010
at 01:16 PM

potato chips

some might object but potato chips make an excellent topper. I usually avoid potatoes in general (and def most massproduced, veg oil-fried chips) but many in the paleo community do potatoes now and then. The crunch that potato chips give to the burger is pretty killer. Once in a while and itll make you smile:)

I learned this in high school cafeterias when the meat quality was horrible so the only way to make the burgers palatable was to load up a bag of chips.

1
42321851a87415b340d215f629e574dc

on September 21, 2010
at 12:25 AM

I make a Caper Remoulade that is delicious on lamb burgers. It is so good you'll use it on vegetables as well!

Ingredients:
4 Cornichons
3 TB Parsley or Cilantro leaves
2 teaspoons drained capers
1 garlic clove
1/2 cup homemade mayonnaise
1 TB whole-grain mustard

To make:
Make your favorite homemade mayonaise. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.

42321851a87415b340d215f629e574dc

(668)

on September 21, 2010
at 03:37 PM

Cornichons is French for gherkin - those mini pickles. When your buying gherkin pickles you want to avoid the sweetened ones. Most high end grocers will carry them on the salad bar and you can buy as few or as many as you like. See http://en.wikipedia.org/wiki/Gherkin

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on September 21, 2010
at 02:43 AM

According to google, a remoulade is kinda like tartar sauce. But a cornishon can be either a pickle or a grape. I'm guessing you are talking about pickles, but I have no clue where to find a cornichon.

1
60f88989e05fe9b7fc5ddd1d994d586b

(15)

on September 20, 2010
at 10:33 PM

Greek yogurt (If you're a lacto-paleo) + Avocado is pretty good.

Ddb0e3a41f15d69d30677339ccf9c7b6

(513)

on September 20, 2010
at 10:52 PM

sounds interesting, but alas, i am not :(

0
F82f7d4dafb6d0ffc4c2ee2a85420786

(484)

on September 21, 2010
at 11:33 AM

I like to saute chopped button mushrooms and onions together. And I think it's an Aussie thing, but I also add pickled beetroot. OK, so it's from a tin and yes there is a bit of sugar in the pickling juice, but you only need a few pieces, and it's a must-have for a real burger. (Although some would say that about bread, I guess!)

0
9bc6f3df8db981f67ea1465411958c8d

on September 21, 2010
at 12:09 AM

Lacto-fermented relish from Bubbies. I can make it myself, but I've been lazy lately.

You can also make homemade salsa, mayonnaise, mustard and ketchup.

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