This recipe is from The Autoimmune Wellness Handbook – published here with permission.
These patties are seriously easy to whip together, and packed with flavor. I'd highly recommend making a double batch, as you'll definitely want to go back for seconds! I made them once already and was quickly obsessed with them! For a full review of The Autoimmune Wellness Handbook, click here.
Double Pork Pesto Patties with Wilted Chard from The Autoimmune Wellness Handbook
grain-free • gluten-free • dairy-free • egg-free • AIP-friendly • nut-free • seed-free • 21DSD-friendly • nightshade-free
PREP TIME: 5 minutes
COOKING TIME: 25 minutes
- 1 cup packed basil
- 1/3 cup olive oil
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1 pound pastured ground pork
- 4 slices bacon, minced (check ingredients to ensure gluten and nightshade-free)
- 2 large bunches rainbow chard, tough stems removed, leaves cut into long ribbons
- salt, to taste
Place the basil, olive oil, lemon juice, and garlic in a blender or food processor and process on high, until smooth. Set aside.
Place the ground pork and bacon in a large bowl, add the basil mixture, and combine all ingredients by hand. Form 4 large patties.
Preheat a heavy-bottomed skillet on medium-high heat. When the pan is hot, add the patties and cook 5-7 minutes per side, until completely cooked throughout. Remove and set aside, reserving the juices in the pan.
Turn the heat down to medium, and add the chard to the skillet. Don’t worry if it doesn’t all fit initially, you can continue to add chard as it wilts. Cook, stirring, until chard is wilted and liquid evaporates, about 7-8 minutes. Season with salt.
STORAGE: Prepped, uncooked patties keep for 3-4 days in the fridge, cooked patties keep for 5-6 days, and the wilted chard keeps for about 2 days.