Today we're making portobello burgers. Yummy, not crumby. Get it? Cuz it's bunless? I'll be here all night. This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
|Ground beef||1 1/2 Kilogram|
|Garlic||6 Clove (30 gm) , mince|
|Shallots||1 Large , dice|
|Ancho chili powder||1 1/2 Tablespoon|
|Lemon zest||1 Teaspoon|
|Chopped cilantro||1 Tablespoon|
|Avocado||1 , slice|
|Salt||To Taste , divided (in total)|
|Ground black pepper||To Taste , divided (in total)|
|Olive oil||1 Tablespoon|
|Aioli sauce||2 Tablespoon (Poblano)|
1.Start by cleaning off your mushrooms with a damp paper towel and remove the ribs. Salt and pepper them, drizzle with olive oil and bake for 10 minutes.
2.Now onto the meat. In a large bowl, mix your beef, minced garlic, diced shallots, chopped cilantro, ancho chili powder, eggs and salt and pepper. Don't overwork it--just enough to incorporate all of the ingredients.
3.Form into patties about the size of your mushroom caps and pan fry over medium heat in coconut oil. For medium, cook for 4 minutes each side. Remember to dimple your patties in the center to ensure even cooking when pan frying.
4.To plate, put your portobello on the bottom, add your patty, a few slices of avocado and your poblano aioli
5.We served our with sweet potato fries. And that's it!