Paleo Recipes for Modern Day Cavemen

Pork burgers with peach chutney

Today was one of those days that I just had a bunch of random things in the refrigerator.  Ground pork, swiss chard greens, some peaches and random spices in the kitchen.  Nothing really that exciting but when you put them all together – pretty darn fantastic.  Oh and speaking of fantastic – check out this amazing 2010 CrossFit Games highlights video (hat tip Brook). The song is so unbelievable and a perfect compliment to the video – just like peaches to pork.  This recipe might not help me get a muscle-up or a ring handstand push-up but at least it’s paleo!

Makes 4 patties
1 pound ground pork
1/2 tablespoon ground cumin
1 tablespoon ground sage
1/2 tablespoon garlic powder
salt and pepper
2 large leaves of swiss chard

Peach Chutney
1 peach
1/4 cup pineapple chunks
1 teaspoon Sriracha sauce (optional – adds a bit of spicy kick to the chutney)
1 tablespoon orange juice

For the chutney, dice the peach and pineapple chunks.  In a sauce pan – add the chopped peaches and pineapple on medium heat. After 4-5 minutes of stirring in the pan, add the orange juice and sriracha sauce (this is optional – I’m asian and grew up with this stuff so I add it to nearly everything to get a bit of a spicy kick to my dishes).  After 5 minutes of sauteing, place the chutney in a bowl and set aside.

In a large bowl, hand mix the ground pork with the cumin, sage, garlic powder and salt and pepper.  After the seasonings are thoroughly mixed, make 4 patties.  Place the patties in a hot sautee pan and cook on each side for 4-5 minutes for a medium finish (or less depending on how you like your meat cooked).

While the burgers are cooking, wash and dry your swiss chard. (You can use any leafy green but I happened to have an extra bunch from my weekly CSA).  Once the pork burgers are cooked – add the chutney on top of each burger and use lettuce as the wrap. Best served immediately.  Serve and enjoy!

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