Paleo hamburgers are usually all patty and no bun. Before I discovered yuca flour, I sometimes used lettuce in place of a bun, or I just ate the burger with a knife and fork. I knew there were lackluster, too-sweet bun recipes out there using coconut flour and almond flour, but they didn't catch my eye.
And now there's no need to try anything else. Not ever again! Because, guess what? Yuca flour tortillas make the BEST HAMBURGER BUNS! Yes, they're thin and, you know, they're tortillas, but they taste a lot like "real" buns, and they make for a delicious and satisfying hamburger. Trust me, this is revolutionary!
Paleo Hamburgers with Yuca Flour Tortilla "Buns"
- 1 lb grass-fed ground beef, preferably local
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 2 tsp black pepper
- Extra salt and pepper
- Yuca aka cassava aka manioc aka tapioca flour tortillas (I used this recipe from Health Starts in the Kitchen)
- Mustard, sauerkraut, lettuce, paleo mayo, bacon, sauteed mushrooms, sauteed onions, and/or other burger toppings
1. Mix the ground beef and the spices using your hands. Feel free to add more or less of each spice, or to switch up which spices you use. Generally, hamburgers can hold a lot of spice, so don't be afraid to experiment!
2. Separate the beef into four patties. Sprinkle extra salt and pepper on the top and bottom of each patty.
3. Grill the patties on a barbecue until browned, or pan fry them. If pan frying, place patties on large pan over medium-high heat. Let sautee for 5 minutes, then flip. Turn heat down to medium. Let sautee for another 5 minutes, or until browned.
4. While the patties are cooking, make the yuca tortillas!
5. Place one patty on a tortilla, add whatever toppings you like (I usually add mustard, probiotic-rich sauerkraut, sauteed onions, and arugula), and top it all off with a second tortilla. Serve with a side salad, steamed veggies, or some sweet potato fries. Enjoy!