If you’re new to my site, WELCOME! I come baring food. And if you are wondering what leftovers means, other than the obvious, it’s actually a recipe I made in the past, but the picture looked like vomit, so I made it again for all the people who are visual eaters. I don’t want any of you to miss out on a delicious recipe just because my photography skills are crap. Sadly, these pictures came out crappy too. So I need you to just trust me here. I never tell a lie. These tasted good. AND tomorrow I will have an actual leftover recipe that you can make with this one. Turn your dinner into breakfast. Paleo is so fun!
You know what I haven’t done in a while!? Showed off some of my good looking supporters in their PaleOMG swag. I shouldn’t say swag. Swag implies you’re cool, and I’m not to that status yet. Thankfully my readers are! So let’s take a look at some of these awesome people. And if you have a picture of your doing something awesome or even a creepy bathroom shot in your shirt or headband, send it to me! I’ll put it up for the world wide web to see how studly you are!
Do you have a picture in your shirt or headband? Did I miss your picture on Twitter, therefore suck ass? My b. I’m only good with so much social media. I’m working on it ok? But send me an email with your picture and let’s get you on the world wide web, being a badass, obviously.
New headband and shirt colors are coming soon! Don’t worry, I’ll let you know! But for now, grab a men’s black shirt or a women’s black and/or white tank or black shirt, AND A HEADBAND. Who wouldn’t want to sport a headband? Check out Renegade Fitness for all PaleOMG apparel! Free shipping!! Yay yay!
- 1-1.5lb ground beef
- 10 sundried tomatoes (dried), diced
- ½ container mushrooms, diced
- ½ red onion, diced
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons garlic powder
- 1-2 tablespoons onion powder
- 2-3 tablespoons fat (I used duck fat–aka heaven)
- salt and pepper to taste
- Heat up a skillet with some fat. I used duck fat. If you don’t have this, you need to get it. It’s insanely good.
- While your skillet heats up, dice up your onions and add them to the skillet. Let them cook for a bit, and while they do, dice your mushrooms and sundried tomatoes and add them to the skillet with the onions. Mix together and add apple cider vinegar to the skillet. Let cook down for a bit.
- While those ingredients are mixing together, pull out the ground beef and get ready to get your hands dirty. Make lacrosse ball sized balls of meat and then flatten them out with your hand. You will need an equal number. My amount of meat (I had 1lb) made 3 good sized burgers.
- Add a bit of salt and pepper to taste to your mushroom, onion, and sundried tomato mixture. Once the onions are translucent and the mushrooms have cooked down, add a spoonful of the mixture to a patty and top another patty over that patty. Close the patties up by pinching the sides until the patties are tightly sealed. Sprinkle the tops of the patties with garlic and onion powder.
- Once the burgers are sealed up, heat up a large skillet with 1-2 tablespoons of fat. Add burgers to pan and let cook on both sides for about 4-6 minutes. I covered the burgers with a lid to help them cook a little quicker AND, I swear they stay a bit more moist and tender that way.