Categories: paleo, beef, hamburger, bacon
Ingredients
- 4 slices bacon, diced small
- 4 whole green chiles; roasted, peeled, seeds removed, and diced
- 1 large shallot, minced finely
- 3 garlic cloves, minced
- 1 lb. ground beef or bison
- 1 lb. ground pork
- 1 Tbsp. each garlic powder and dried oregano
- 2 tsp. ground cumin, 1 tsp. cayenne powder
- 1 egg
- sea salt and fresh ground pepper
Directions
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1) Preheat oven to 350°F. Cook your bacon in a large skillet set over medium-high heat until crisp. Remove bacon from pan onto a plate and set aside. Add green chiles, onion, and garlic to pan, sprinkling a teaspoon of salt over the veggies. Stir frequently and cook until onions are translucent, 8-10 minutes. Remove from heat and allow to cool briefly.
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2) Meanwhile, put all meat and spices (plus another teaspoon of salt) in a large bowl and mix gently together with your clean hands. Add in sautéed onion mixture, bacon bits, and the egg, mixing until just combined.
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3) Scoop meat mixture from bowl into a 13×9″ baking dish and pat it into a rough, rounded loaf shape. Pop in the oven and set the timer for 1 hour and 15 minutes. Remove from oven and let rest for at least 5 minutes so it will hold together better when you cut it.
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NOTES: Leftovers of this are my new favorite breakfast. Reheat gently and top with fried eggs—amazing.