Thai Peanut Burger Patties

Thai Peanut Burger Patties 

1/2 lb. organic 85% lean beef
2 tsp. Thai Spice blend
sea salt
3 Tbs. all natural, fresh ground peanut butter (or almond butter for Paleo-style)
1 cup cooked butternut squash
1 cup cooked sweet corn
1 Tbs. coconut oil
1/4 cup fresh cilantro and Thai basil, chopped

 

Preheat oven to 425 degrees.

Combine the beef, Thai Spice, and a liberal amount of sea salt and mix well. 
Fold in peanut butter.
Form into two equal patties.

Line a baking tray with parchment and place the two patties on the prepared pan. Bake for about 20-25 minutes, until medium rare (or more if you like hockey puck burgers – just kidding).

Remove from the oven and allow to cool.

Meanwhile, combine the HOT butternut and corn, a dash of salt, and the coconut oil in a food processor or high-speed blender. Whir until smooth.

 

Serve the burgers atop the veggies and sprinkle with fresh herbs and a dash of lime juice, if desired.