Eating out while paleo, we often have to resort to the standard “naked burger” (i.e., burger-no-bun) when faced with a menu that is predominantly grain-based. I’ve had too many dry, tough, bland bunless burgers in restaurants, especially while travelling.
So, when I make burgers at home, I make sure they stay luscious and juicy by using grass-fed medium (not lean or extra lean) beef, and by making the patties a little thicker in the middle, and never squishing them while cooking. It’s also important to make sure that COLD patties hit a HOT BBQ, so I keep the patties in the fridge while heating up the BBQ (making sure the grill is fully heated to at least 450F before putting the meat on).
Finally, I give that burger a wardrobe! This burger is gratefully smothered in a luxurious coat of crimini mushroom sauce and a fascinator of fresh parsley.