Portobella Mushroom “BUNS”!!!
I have my friend and fellow CrossFitter / Whole30 Participant Monique (AKA DLQ!!) to thank for this one. . . .
It was labor day weekend, and I was feeling sorry for myself b/c I was on quarentine while everyone else was out enjoying the beautiful weather, BBQs and Beaches. . . I couldn’t work out or do anything to burn off some frustration, but I decided rather than resign myself to being in a crappy mood all day long, I’d spend my time as productively as I could around the house. I’d already cleaned the house and done the laundry, so I decided to get a little bit creative in the kitchen 🙂
Since all I could think about was going to a Labor Day BBQ, I figured I’d bring the LD BBQ to me! I searched the web for a good burger recipe and ended up taking a little bit from a few different recipes. I don’t remember exact measurements, but my burgers were made of:
GrassFed Ground Beef
Finely Minced Scallions
Finely Minced Garlic
Shredded Carrots
An egg or two
Almond Meal (just a little to hold them together)
I combined these ingredients, formed them into patties, and grilled them to perfection . .
Then, I made the Guacamole from the recipe on the Whole9 website (OMG – SO GOOD!) and sliced up some beautiful home grown tomatoes that I’d purchased at the Farmer’s Market.
Monique had mentioned earlier in the week that she’d used Portobella Mushroom Caps as “buns” for a burger, so I gave it a shot. I flash grilled them, and proceeded to create my burger by layering 1 mushroom cap, a burger patty, a HEALTHY serving of Guac, Tomatoes, and then another Mushroom Cap.
On the side, I fixed what we call “BS French Fries” at my house (Basically just roasted brussel sprouts). To make these, I needed:
1 bag of fresh brussel sprouts
Olive Oil
Sea Salt, Pepper, and Garlic Powder to taste.
I cut the little stems off each brussel sprout, peeled off the loose leaves, and sliced each one in half (or quarters if they’re the monster brussel sprouts that we sometimes get down here in TX). Then, I tossed them in a big ziplock bag w/ olive oil, sea salt, pepper, and garlic powder. Shook them up really well to coat evenly, and the prep is done! I then put them cut side up on the top rack in my oven at 450 degrees, and cook them about 15 minutes give or take a few. I pull them out when they’re just starting to brown up and get crispy around the edges.
We call them BS French Fries because they actually taste a little similar to french fries (at least in my perverted paleo-fied mind!) They are good!
This meal turned my mood right around 🙂 There’s nothing like a big fat juicy burger to put a smile on a girl’s face!
