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Bunless Cajun Burgers with Beef Tallow

Featured in the Honolulu Star-Advertiser on March 22, 2017.

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Ingredients:

Bunless Cajun Burgers with Beef Tallow

Cajun Seasoning:

  • 1 tablespoon sea salt
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons coarse black pepper
  • 1 teaspoon chipotle powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound ground beef
  • 1 large yellow onion, cut into half-moon rings
  • 8 cups fresh spinach
  • 4 tablespoons tallow, divided
  • Salt and pepper to taste

Directions:

  1. In a small bowl, mix all Cajun seasoning ingredients.
  2. Form beef into 4 patties.
  3. Press Cajun seasoning onto each side of the patties, set aside.
  4. Melt two tablespoons tallow in medium skillet on low heat.
  5. Add onions and season with salt and pepper.
  6. Caramelize onions, stirring occasionally on low, about 30 minutes.
  7. Remove from skillet, turn heat up to medium high.
  8. Add one tablespoon tallow to skillet and cook burgers, 6 minutes on each side.
  9. Remove patties.
  10. Reduce skillet to medium heat.
  11. Add in remaining tallow, spinach and seasoning.
  12. Once wilted, remove.
  13. Serve a quarter of the spinach as a bed for each burger, topping off with onions.
  14. Serve immediately.

Makes 4 servings.

Tip: Beef tallow has a high smoking point, a long shelf life, and doesn’t need to be refrigerated.

Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 25 g fat, 11 g saturated fat, 90 mg cholesterol, greater than 2000 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g sugar, 26 g protein

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