By Lani L
Ingredients
Finely chop enough fresh pineapple to make ½ cup. Drain well.
Get a pound of 90/10 burger (preferably grass fed/organic)
In a bowl combine:
½ tsp salt
½ tsp peppr
½ tsp garlic powder (SCD Legal)
½ tsp onion powder (SCD Legal)
Add the burger and pineapple and mix together well. (I LOVE to use my hands to ensure good distribution of ingredients)
Now this is where the flavor gets wild:
*Make a tapenade in a blender or Quisinart :
1 c. lightly packed fresh sweet basil
2/3 c. olive oil
¼ c. raw cashew pieces
½ c. dried tomatoes in olive oil (make sure it’s SCD legal)
salt and pepper to taste
Blend until all ingredients are finely chopped. Consistency should be like thick salad dressing.
Makes about ¾ of a pint, enough to use for many other recipes. I plan to use this w/ vinegar for a salad dressing & topping for steamed veggies.
Add about ¼ c of this tapenade to the burger –pineapple, and mix well.
Form into patty’s, BBQ, and Enjoy!!