SB&J Burger

Like a Paleo PB&J


Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

At first glance, you’re probably going to think this recipe looks kooky. And you’re right: It’s pretty kooky. It’s also totally scrumptious and satisfying. The creamy texture of the sunflower seed butter is a slinky contrast to the grilled meat, and the strawberries on top are a tangy treat without the cloying sweetness of traditional jelly. Together, these seemingly contradictory ingredients combine for a mouth explosion of the very best kind.


  • 2 cups strawberries, hulled and sliced
  • 1 teaspoon lemon juice
  • ½ teaspoon powdered ginger
  • 1 pound ground beef
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup sunflower seed or almond butter (no sugar added)
  • 4-6 scallions, green tops only, thinly sliced



In a small bowl, mix the strawberries, lemon juice, and ginger. Set aside. Preheat a gas grill with all burners on high, lid closed, 10-15 minutes.

Mix the ground beef with salt and pepper and shape into four patties. Gently press down the center of each patty until it’s about ½-inch thick to make a slight depression; this will prevent them from turning bulbous when you cook them. Grill patties, uncovered and without pressing down on them, until they’re seared on one side, about 3 minutes. Flip the burgers and continue grilling to desired temperature: 3 minutes for rare, 4 minutes for medium, and 5 minutes for well-done.

While the burgers are cooking, heat a small saucepan over medium-high. Pour the strawberries and their juice into the pan and sauté the berries until they’re very soft and syrupy. They should be reduced to about ½ cup. Allow to cool a bit.

Place the sunflower butter in a microwave-safe dish (or saucepan) and heat until thinned, about 40 seconds in the microwave.

When the burgers are good to go, top each with 1 tablespoon of melted sunflower butter and a few tablespoons of the strawberry “jelly,” then sprinkle with scallions.