Nori (aka “sea vegetables”…really, we need a euphemism for seaweed apparently) work perfectly as a wrap or tortilla substitute, or in the case of this Nori Wrapped Burger., a bun!
They’re also high in iodine which may be lacking in some paleo-eaters, especially if they have wisely thrown away their iodized table salt and switched to sea salt or something like Himalyan pink rock salt.
Writing a food blog is a little intimidating…everyone has different taste buds, and it’s hard to be 100% confident that one’s recipes will be well received (especially once folks spend the time, effort, and money to try them out).
I mean, I recently had two people tell me they thought Brazil nuts were horrible tasting…blasphemy!
Just proves the point that we all have different food experiences and backgrounds and taste buds and tolerance levels for certain flavors, etc.
Back to the food…
Every once in a while, I pick up a package of nori sheets and throw in whatever leftover meat, veggies and toppings I have lying around in the fridge.
I usually eat a small dinner and threw this together in a flash…
Nori-Wrapped Grass-Fed Burgers
Nori (the seaweed sheets that surrounds traditional sushi) works perfectly as a wrap or tortilla substitute.
- 1 grilled grass-fed burger with minced garlic, onion and green pepper
- 1 sheet of nori found in the Asian foods section of the market
- Couple forkfuls of fresh kimchi from the farmer’s market
- Lay a sheet of nori on a plate or cutting board.
- Chop burger in half and lay pieces end to end across the nori as shown.
- Top with avocado and kimchi.
- Roll and let sit for about 5 minutes for the nori to soften. Cut. Eat.
- I served with a small side of homemade red cabbage sauerkraut (that’s another post coming soon). Honestly, you could do this with just about anything in your fridge. Part of me is imagining a turkey/paleo stuffing/cranberry version (crazy, I know), but maybe that’s just because I’ve got autumn on the brain. Experiment and have fun!