Balsamic Honey Glazed Yak Burgers with Caramelized Onions on Butternut Squash Bun (AIP)

A while back we received some samples of Yak meat. We’ve done a couple blogs featuring it, but this was my favorite.  The simplicity of this recipe is what makes it shine. The meat itself is seasoned with only sea salt. The bun is made from fresh roasted butternut squash slices. There is a delicious balsamic vinegar reduction that is drizzled over the burger patties as they cook, then drizzled on top of a pile of caramelized onions – so many textures and flavors happening here. The creaminess of the butternut squash, the meat with its slightly sweet flavor, topped with the rich flavor of the caramelized onions, so delicious! If you can’t get any Yak in your hood, definitely make this with some grass-fed beef. You wont be sorry.

Balsamic Honey Glazed Yak Burgers with Caramelized Onions on Butternut Squash Bun
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Ingredients
  1. 1 lb ground Yak meat (from the Yak Boys)
  2. 1 butternut squash
  3. 3 medium onions, peeled and sliced thinly
  4. ½ cup balsamic vinegar
  5. ½ cup honey
  6. 1 tsp. thyme
  7. 3 T. olive oil
  8. 2 tsp. sea salt
Instructions
  1. Split the yak meat into 6 oz portions and form patties.
  2. Sprinkle with a little sea salt.
  3. Preheat oven to 400.
  4. Peel butternut squash, cut off stem and cut from the top part 1/2” thick disks.
  5. You will need 6 disks for the 3 burgers.
  6. Brush with olive oil, sprinkle 1 tsp. sea salt on them and sprinkle chopped thyme on them.
  7. Lay them out on a parchment lined sheet tray and roast in the oven for 20 minutes.
  8. In a small saucepan, put honey and balsamic vinegar.
  9. Simmer on very low until reduced by half. Turn off and set aside.
  10. While vinegar is reducing, saute the onions over a low heat stirring frequently until they are golden brown and sweet in flavor. This will take about 20 minutes.
  11. Grill the burgers until golden brown on one side, about two minutes, then turn and brush with balsamic reduction.
  12. Cook until there is still a little pink inside for another 2 minutes. Don’t over cook them or they will be dry. (135 internal temperature Is medium).
  13. Lay out a butternut disk, top with a burger then a few tablespoons of onion and a little drizzle of balsamic reduction and top with another butternut disk.
Paleo on the Go http://blog.paleoonthego.com/