This post was originally published on October 6, 2012
Disclaimer: I am not the world’s best photographer, so while the above image might look like a juicy burger accompanied by thick roasted potatoes (which are certainly not paleo) I assure you that it is not. Crisp mornings, falling leaves, and pumpkin in and around everything inspired me to conjure up a fall staple at my house: roasted root vegetables and simple homemade lamb burgers. Here is what you need to re-create my taste of autumn:
– 1 lb of ground lamb
– Trader Joe’s South African Smoke Seasoning
– Paprika (smoked)
– Extra virgin olive oil
– Aluminum foil
– baking sheet
– glass casserole dish
Preheat your oven to 400 degrees. Roasting root vegetables takes a bit of time (40 + mins) so you will want to start by cleaning your parsnips and carrots right away. I simply wash mine but leave the skin on, cut them into 2-3 inch size segments and quarter or half the segments depending on how thick they are. Place the segments into a glass casserole dish and drizzle them with extra virgin olive oil, paprika, and cinnamon and toss until they are all generously covered in oil. Set your oven timer for 40 minutes and pop the carrots and parsnips in the oven. Remove them when they are crispy and browned.
Cover your baking sheet with aluminum foil. Open your package of ground lamb and place it in a bowl. Apply a generous amount of Trader Joe’s South African Smoke Seasoning, roll up your sleeves and mix the spices into the meat with your bare hands. Form the meat into two burger patties or large meatball shapes. Place the patties on the baking sheet and place it in the oven for 15 minutes. At this point your house will smell amazing and you can decide whether or not to open a bottle of wine to serve with dinner. I had a spectacular Bordeaux on hand that I picked up at Total Wine for $8.99, yes you read that correctly, $8.99.
Remove your burgers from the oven, plate them with some parsnips and carrots and sit down for a taste of autumn.