portobello burgers

Richard's been on a health kick for the last few weeks, doing the Paleo or also referred to as the Caveman diet-very low carb diet filled with lots of meat, nuts, fruits and an assortment of veggies.  He's made some really delicious dinners while trying all of these new recipes.  We've been a good combo lately, he cooks and I clean.  He made portobello "burgers" on Wednesday, substituting the burger bun with a tasty portobello mushroom, and they were delicious!  Below is Richard's burger: portobello mushroom at the bottom, mustard, pickles, lettuce greens, burger and tomato.

Here's the recipe below if you are interested in checking it out:

Portobello Burgers

Portobello mushrooms can make good substitutes for hamburger buns.  I just use one mushroom for the bottom “bun,” but you could use two if you’d like it to look a bit more traditional.

Time:  20-25 minutes

1 lb ground buffalo (or beef, turkey, etc.)

¼ cup chopped onion

2-3 cloves chopped garlic

Dash of pepper

1 Tbsp olive oil

6 slices tomato

Lettuce

3 Portobello mushrooms

Put the ground met into a bowl, add the onion, garlic, pepper, and any other spices that you wish.  Mix well, then form into three patties.  Place the olive oil in a skillet, cook the patties, flipping often, until done to your liking.  I like to flip the met often to prevent any excessive browning, and serve it done rare.  Set the burgers aside when done, covering with a plate so that they stay warm.

While the burgers are cooking, prepare the “buns” and any vegetables that you wish to top the burgers with.  You’ll want to cut the stem out of the mushrooms first, but you can save them to use in a different meal if you wish. Garnish your burgers any way you like.

Place the mushrooms into the skillet that you used to cook the burgers and cook for around 2-3 minutes per side in the juices from the meat.  Plate the mushrooms, then add the meat and condiments of your choosing.  A bit of steamed broccoli can round out this particular meal.