Maple Bacon Turkey Burgers

Hey! So I’ve discovered ghee. Yes I know it’s been around for yonks but I made my own the other day and to say it was amazing is very understated. I LOVE THE SMELL OF MELTING BUTTER!!! And I can’t stop cooking with it. I’m converted. Get into some ghee peeps, you’ll love it.

Life is getting hectic towards the end of the year and things are rapidly changing but you know what hasn’t changed? My love of simple meals that I can make a ton of and use for breakfast, lunch and dinner. My kids love these and I’m not just saying that. Although I do tell my son that this is what T-rex would have eaten because otherwise he turns his nose up at it before I have even put them on his plate! Apparently at 3 you can be fussy. Who knew.

Making a variation of a burger is what we do best. It means that we can buy good quality mince and create wonderful flavours that will please any taste buds. This is one that I discovered because I had a large amount of turkey mince in my freezer (it was on special!) and bacon should always be used. The maple was a bonus.

I encourage each and everyone one of you cooks to experiment with your burger patties, rissoles and meatballs. Don’t be afraid to combine flavours using spices and herbs. Always season them with salt and don’t overwork your meat because they will dry out. And another thing, you don’t need bread crumbs or an egg necessarily to make the meat stay together. If you add salt and work the meat just right the patties will be perfect!

Gobble Gobble! (that’s a turkey reference)



  • 500g Turkey Mince
  • 1/4 red onion minced / chopped super fine
  • 2 tsp garlic granules
  • 1 tsp of thyme leaves
  • 1 tsp of ground sage
  • 1/4 tsp of sea salt
  • 2 – 3 rashers of bacon diced
  • 1 tsp of olive oil, coconut oil, ghee
  • 2 tsp of maple syrup

Makin’ your Bacon Turkey Burgers

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.

Combine mince, onion, spices and seasonings in a bowl. Mix with your hands to combine well and set aside.

In a fry pan over medium to high heat, melt the oil and then add the bacon. Fry the bacon until slightly brown and then and the maple syrup. Fry for a minute or two. Then remove from heat and let cool slightly.

Add bacon to turkey mince and mix in well.

Take a small handful or palm size of mince and form into a patty. Place on the lined baking tray.

Once all patties have been placed on to the tray, place the tray in the pre-heated oven and cook for 15- minutes. Rest for a few minutes before serving.

Serve with salad and sweet potato fries and guacamole.




Mile High Egg And Mushroom Roulade with Buttered Baby Spinach

Well I’m back. If you didn’t know where I’d gone I went to Germany with my little family for my brother’s wedding. We were gone for about a month and we got to visit Berlin, Pirna, Dresden, Munich, Füssen, Legoland and we even popped over the border to Prague. Such a diverse country rich with history, new beginnings, beautiful landscapes and monuments that I never thought I would get to see. We are very grateful to have been able to travel to Germany and the wedding was just spectacular.

However, on the advice of Elsa, I “let it go” and was not 100% paleo on our vacay.


I refuse to carry guilt about this as I will probably never get the chance to go back and I had a ball and made so many memories with my hubby and kids. Laughter, fun, love, celebration and reckless abandonment of all reasonable nutritional choices was what this trip was all about!

Now, this little simple yet fancy looking breakfast recipe was “inspired” (if you can be inspired by airport food) by a meal I had at some ungodly hour in the morning/night in the airline lounge at the airport. It was about as paleo as I could get. Yet for you lovelies I turned this into a total paleo/primal meal. You’re welcome 😉

I made this for one person (me), so if you are going to make it for more than one person you will need to up the quantities.


  • 2 eggs whisked
  • 1 dash of almond milk whisked in with the eggs
  • 4 tsp of organic grassfed unsalted butter separated into 1 tsp portions (can use ghee/coconut oil for Whole30)
  • 1/4 cup of swiss brown mushrooms diced
  • 1 tbsp of coconut milk
  • 1 cup of baby spinach
  • salt and pepper to season

Roulading, Mushrooming and Buttering

  • Heat a low to medium sized fry pan on a medium heat. Add 1 tsp of butter (can use ghee/coconut oil)
  • Pour in the whisked egg and almond milk mixture and spread evenly in the pan.
  • Cook the egg mixture until firm on top but be careful not to burn the bottom.
  • Meanwhile, in a small saucepan heat 1 tsp of butter on a medium heat and add the mushrooms. Stir to coat and cook for a few minutes until slightly softened.
  • Once the mushrooms are softened add the coconut milk and stir. Season with salt and pepper.
  • In a smaller pan heat 2 tsps of butter and add the spinach. Toss to coat and cook until wilted. Season to taste.
  • Remove egg wrap from pan and place on a flat surface (chopping board).
  • Spread the mushroom mix evenly over the wrap.
  • Carefully roll the egg wrap into a log shape.
  • Place on a plate and cut into even sections.
  • Place the buttered spinach on the plate.

As they say in the airline industry

“Thank you for cooking with Paleo Kitty. We hope you had a pleasant experience and on behalf of all the crew here at Paleo Kitty, please enjoy your meal.”