- Proper Paleo Korma - 8 May, 2014
- Loaded Portobello Lamb Burgers - 9 April, 2014
- Drunken Pork & Spinach - 19 March, 2014
Everyone loves a good, juicy burger. However, just having it ‘naked’ (no bun) can leave you, well certainly me, still feeling hungry no matter how much salad you put on it. Bring forth the Portobello Burger! Although this is a Paleo Paramedic original recipe it’s an idea which a number of people have replicated already, so the concept may not be that revolutionary to you but it’s still a delicious one.
The sky is the limit with burgers as you can fill them with what you like (provided it’s paleo of course) and enjoy it thoroughly. I have used Athleat Lamb Mince in this recipe which is 100% grass fed and 100% delicious. The company still comes highly recommended from me for their excellent quality meat and service. The quantity of mince I used will make 4 good sized burgers, however when I made the full recipe I only made 1 Portobello Burger. The quantities in this recipe are enough to make 4 so please adjust if you just want to make 1 or 2 and have some burgers left over to freeze.
Loaded Portobello Lamb Burgers
Preparation to Plate: 35 minutes
Serves 4 (2 greedy Paramedics)
Freezable
Serve Hot
Consume within 2 Days
Ingredients:
4-8 Portobello Mushrooms, depends if you want a top and bottom ‘bun’
450g Grass Fed Lamb Mince
½ Large White Onion, chopped
1 Avocado
1 Free Range Egg
1 Head of Fresh Lettuce
Olive Oil
1tbsp Dried Mint
Recipe:
1. Preheat the oven to 180°C.
2. While the oven is preheating, heat the olive oil in a non-stick pan and lightly fry the onions until they start to become translucent.
3. Place the portobello mushrooms top side down (as pictured above) onto a baking tray and cook in the oven for 15-20 minutes. Once they are cooked take them out and let them cool on the side, they should be done by the time the burgers are nearly cooked.
4. Once the onions are cooked place them in a large bowl along with the mince, egg and dried mint. After ensuring your hands are clean, combine the mixture.
5. Once combined divide the mince into four even amounts and pat into burgers. As you can see I didn’t quite get my ratio right.
6. Add a small amount of oil to a large, heavy frying pan and cook the burgers to your own personal preference, turning occasionally; I generally like my meat not quite mooing (or bleating in this case) so mine weren’t cooked for that long.
7. Once cooked to your own preference start to compile your burger.
8. On top of a portobello mushroom dollop a small amount of homemade mayonnaise and add the lamb burger on top. Scoop out around ¼ of an avocado and add plenty of fresh, crunchy lettuce on top of the avocado.
9. To finish, add a little more mayonnaise on top of the lettuce and top it off with another portobello mushroom (you may need a wooden skewer to hold everything in place). Obviously you can add what ever else you want be in bacon, tomato, relish, gherkin etc and feel free to add a green salad salad, sweet potato or parsnip chips on the side.
