100 g butter, melted.
150 g (1 1/2 cups) almond meal.
2 teaspoons gluten-free baking powder.
6 eggs, beaten.
300 g beef mince (to make 2 x 150 g patties).
1/4 red onion, finely diced.
1 tablespoon Dijon mustard.
1 garlic clove, diced.
sea salt and freshly ground black pepper.
2 tablespoons extra-virgin olive oil.
1 avocado, cut into thin slices.
1 raw beetroot, grated.
A handful of mesclun salad mix (or any salad greens you prefer).
fresh or fried pineapple (optional).
1 large tomato, cut into discs.
Lime and chilli aioli
40 g (1/2 cup) cashews, soaked for 2-6 hours or overnight, then rinsed.
60 ml (1/4 cup) water.
juice and zest of 1 lime.
1/4 red chilli, finely chopped.
1/2 teaspoon salt flakes.
1. Let's start with the Paleo buns. Preheat the oven to 180 degrees Celsius.
2. Put the melted butter, almond meal and baking powder in a bowl, add the whisked eggs and mix well. Put the batter into hamburger moulds or muffin moulds, then cook for 15–20 minutes until puffed and golden. Turn out onto a rack to cool.
Next up make the patties. Put the beef, onion, mustard, garlic and seasoning in a bowl and mix everything together. Shape into 2 equal-sized patties about 1–1.5 cm thick.
Pour the olive oil into a frying pan over a medium-high heat, pop the patties in, and cook for about 4–5 minutes, then flip them over and cook the other side for another 2 minutes. Set them aside to rest on a plate – but you want to be collecting the juices, that’s where there’s loads of flavour, so don’t drain the juice off.
To make the lime and chilli aioli, put everything in a blender with 60 ml (1⁄4 cup) of water and give it a whizz.
Now it’s time to assemble. Cut the buns in half, pop some avo on the bottom layers, then a layer of grated beetroot, then place a pattie down on each, then the salad greens, and then – if you’re having it – add a pineapple slice (see Tip) and the tomato discs. Finally, spread lime and chilli aioli on the top half of your bun. Pop the top on and there you have it – an epic Aussie burger with a paleo bun!