On the Grill
Caribbean Jerk Burgers
Grilled Romaine with Balsamic Vinaigrette
Ingredients
- 1½ lb grass-fed ground beef
- ¼ cup chopped fresh cilantro
- 2 Tbsp Caribbean Jerk seasoning
- 1 clove garlic, minced
- 1 small head iceberg lettuce, leaves separated
- 4 Roma tomatoes, sliced
Instructions
- Preheat grill to medium-high heat. Combine beef, cilantro, Jerk seasoning, and garlic in a large bowl; mix just until blended. Shape into 6 patties.
- Grill patties on a grill rack rubbed with coconut oil, covered, 5 minutes per side or until centers are no longer pink. Serve burgers on lettuce leaves with tomatoes.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts, halved lengthwise
- 1 Tbsp coconut oil, melted
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 tsp Dijon mustard
- 6 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cut sides of romaine with coconut oil; sprinkle with ½ tsp each salt and pepper. Grill 2 minutes per side.
- Whisk together mustard, olive oil, vinegar, and ½ tsp each salt and pepper. Drizzle vinaigrette over romaine.
Paleo Meal Plan
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