Paleo Pineapple Curry Cashew Burger

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 can’t find cashews already roasted, spread them onto a baking sheet in a 400F oven for 10–12 minutes.
2. Making an indentation in the burger keeps it burger nice and flat.