On Saturday, and by on Saturday I mean every waking hour of every day, I was/am craving a dirty great burger. A quick peruse of the internet threw out thousands of recipes for burger bun recipes. I plumped for a juicy spiced lamb burger on a carrot and coconut flour bun that I found on empoweredsustenance.com. When forming the halves of the bun however, I drastically overestimated how deep "0.5 inches" is, and ended up with 1.5 inch deep burger buns behemoths. I also added approximately way too much coconut flour, which became apparent six seconds after the first bite.
If there's one thing you take away from this post, make sure it's this: Coconut flour can absorb a metrick f**ktonne of water. I scrambled for the nearest liquid to prevent my inevitable dessication, and considered my options in getting through the rest of it. It's then that I realised I my kitchen had absolutely nothing suitable.
Ketchup: Too much sugar.
Barbecue Sauce: Way too much sugar.
American Mustard: Enough yellow colouring to replace the fridge light with it
Caesar Dressing: Dairy, additives, sugar...
Horseradish: With lamb? I'm not a monster!
After turning the flat upside down and coming up empty handed, I took matters into my own hands and blended up an avocado, the juice of one lime, four tablespoons of walnut oil, a splash of water, some cayenne pepper, and some seasalt. And let me tell you. It was the best thing ever. I almost forgot the burger. The right amount of every aspect of flavour. I've had it every day since.
The only sauce I've enjoyed quite as much (other than the dressing on a Wagamama's raw salad- ooh, get in me) was Michelle Tam's paleo sriracha, which I made a batch of last summer. (If you make it, do not touch any sensitive areas of you or others for at least 72 hours. Trust me on this. In fact, make this the one thing you should take away from this post.)
My saucy discovery led me to dedicate my weekend to exploring other options in the world of paleo condiments, and I've drawn up four go-tos that can be used with pretty much anything. I'll update the list if I discover more/ if any of my experiments prove fruitful.
Avocado Sauce: Nomnomnomnom. Alternative recipe on empoweredsustenance
Paleo Sriracha: As delish as the real thing! From Michelle Tam's nomnompaleo - definitely a site to follow
Tamari Sauce: Gluten free soy sauce, you can get it from good asian stores. Good, salty, umami action.
Vinegar: I use red wine vinegar or balsamic for taste. Bonus: vinegar also lowers blood sugar response of your meal!
Lemon/Lime Juice: Totally natural, delicious, and you can use the other half of the fruit to freshen up a drink!
Abrupt post ending because I'm about to go to town on another bowl of avocado and lime sauce.