SAN ANTONIO -

Hi. My name is Diana and I'm a paleo-holic.

I seriously can't get enough of organic foods that give you energy and vitality.

Because this weekend is a celebration of all things meat, I want to share my recipe for the mini-paleo burger with you.

Here's what you'll need:

Ingredients:
4 medium Yukon gold potatoes, cut into 1/3 inch thick rounds
2 Tbsp. bacon grease
1/2 lb. cooked bacon
1 lb. ground turkey
8 oz. mushrooms or baby bel mushrooms (finely chopped)
2 tsp. Worcestershire sauce
2 shallots, finely chopped
Salt and pepper to taste
Any other side you would like (I suggest sweet & spicy pickles and mayonnaise and/or mustard)

Directions:
Preheat oven to 400°F.
There are two ways of cooking the potato "buns". Boil them and roast them, or just roast them. I prefer just roasting them. Toss with bacon grease and roast potato rounds at 400°F for 30 minutes, flipping halfway through. With the boiling method, you would bring a pot of water to boil, add potato rounds, and cook for 5 minutes. Then you would toss on baking sheet with bacon grease and cook for 25 minutes, flipping halfway through. Roasting is easier.

While potatoes are baking, combine Worcestershire, turkey, and shallots in large bowl. Divide into balls and form into patties. Season with salt and pepper (or Fiesta's Uncle Chris's Steak seasoning).

Heat griddle or cast iron skillet to medium-high heat and cook burgers until they're the desired level of done-ness.

Serve burgers stacked between potato "buns" with desired condiments and vegetables.

*Tip: To cook the bacon to chewy, crispy perfection, place parchment paper on a cookie sheet with bacon on top and place in oven set to 375°F without preheating. The slow rise in temperature will help the bacon render its fat without burning or becoming overly done without getting chewy.