Love hamburgers but looking for a gluten-free option? Then say hello to these Portobello beauties . . . Much more flavoursome than your standard bread bun. I’ve chosen my favorite burger fillings below, but feel free to add your own flourish. Serve with plenty of paper towels on hand; they’re juicy and messy!
Makes: 4 serves
Takes: 10 minutes to prep; 25 minutes to cook
Paleo | Gluten-free
400g beef mince
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon dried chilli flakes
salt and freshly ground black pepper
8 large Portobello mushrooms, stems removed
2–3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
100g beetroot slices
1 cos lettuce, separated into leaves
1 large tomato, thinly sliced
4 tablespoons aïoli
4 teaspoons dijon mustard
100g blue cheese, sliced
4 baby gherkins
Method: To make the patties, mix the mince, eggs, tomato paste, cumin and chilli in a large bowl until well combined. Season with salt and pepper. Form into four even-sized patties; they should be slightly smaller than the mushrooms when cooked. Cook in a frying pan over a medium-high heat, or on the barbecue, for 5–6 minutes per side. Remove the cooked patties, cover and rest for 10 minutes.
Meanwhile, rinse the mushrooms and gently pat dry. Brush each mushroom with olive oil and season with salt and pepper. Scatter the undersides with garlic and thyme. Place the seasoned mushrooms in the same frying pan or on the barbecue grill plate and cook for 5–7 minutes each side, until cooked through but still holding their shape.
To assemble your burgers, place a grilled mushroom, underside up, on a plate. Top with remaining ingredients, finishing with a second grilled mushroom, underside down.Top each burger with a gherkin and secure with a wooden skewer.
Variation: To make it paleo, omit the blue cheese and check that your condiments are paleo- friendly.