Paleo Pineapple Curry Cashew Burger - cashews

Method

• Place cashews in a bowl and cover with water.
• Cover and refrigerate for at least 8 hours.
• Once the cashews have soaked, drain and place into a small food processor (mine is 3 cups).
• Add the water, curry power, apple cider vinegar, salt, pepper and honey.
• Process until smooth and creamy, scraping down the sides as necessary.
• Depending on the strength of your processor, this will take a few minutes.
• Set aside.
• Preheat grill to medium heat and generously rub with oil.
• Place beef into a large bowl and add Sriracha, salt, pepper, garlic, ginger and cilantro.
• Mix until just combined, handling the beef as little as possible to keep it tender.
• Form beef into 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger (see note).
• Sprinkle each side with additional salt and pepper.
• Place burgers, along with pineapple rings, onto grill and cook until desired doneness.
• I cooked mine for 4 minutes per side, flipping the burgers and pineapple once.
• Place a heaping tablespoon of sauce onto each lettuce leaf, and spread out lightly.
• Place a burger on top of each leaf, followed by a slice of grilled pineapple.
• Garnish with extra cilantro and devour.
• Notes: 1.
• If you cant find cashews already roasted, spread them onto a baking sheet in a 400F oven for 1012 minutes.
• 2.
• Making an indentation in the burger keeps it burger nice and flat.