Tag Archives: paleo burger

Porta-Bunn-a Burger!

20131107-173611.jpg

I don’t know why I’ve never used Portobello mushrooms as buns before. I’ve used them as burgers, and I’ve used them on the bottom of a burger, but I’ve never used two of them. This is a little messy, but it definitely allows you to pick up the burger and eat it with your hands! You can top this however you like, but I kept it simple, drizzling a little balsamic vinegar on the bottom “bun” and then topping the burger with slices of avocado and this great 2 Olive Roasted Garlic Salsa by Desert Pepper Trading Co.

The burger was a grass-fed beef pattie, with onions built-in. I seasoned it with thyme, oregano, salt, pepper, and a little nutmeg. You can season your burger however you like. This is a highly customizable food!


Unburgered Portabella Chicken Sandwich

So how many of us, in our pre-paleo lives, ate chicken sandwiches? If I could look through the monitor into your world right now, I’m sure I’d see a pretty good show of hands. Well, buns are so unneeded let me tell you! I ate this with a fork, but you know what, it felt like an open-faced sandwich, and it was just fun and enjoyable to make. Did I mention it’s as easy as making a sandwich? Well it is….easy breezy. I recommend using a george Foreman grill. Don’t have one? Well you can use a real grill, but it might take a little longer.

Anyway, My “Sandwich” contains the following

–The Bun–

  • 1 Portobello Mushroom Cap
  • 1 Large Slice of Sweet Potato

–The Meat–

  • Chicken Breast

–The Fixin’s–

  • 1 Slice Red Onion
  • 1 Large Kale Leaf
  • 1 Large Tomato Slice
  • A little Tessemae’s Paleo BBQ Sauce
  • A few Avocado Slices

First I threw everything on the grill. Before putting them on the grill, I put a little duck fat in my hands, and rubbed everything over with a little of it. I did very basic seasoning, salt/pepper/ maybe a little oregano, with a little ginger powder as well on the sweet potatoes.

20130925-143147.jpg

The addition of the sweet potato slice, gives a bit more carbs to the “bun”, and makes it feel a little bit more bun like. Once taking them off the grill, I just layered, starting with the mushroom, then the sweet potato, then the onion.

20130925-143200.jpg

I even threw the kale on the grill for like 1 second, just to wilt it. The tomato too, just for a minute. Then I added them to the layers.

20130927-001809.jpg

Once the chicken was done, I layered it off to the side, leaning against the bun. That’s what restaurants do anyway right? Added some BBQ sauce, and avocado, and we were in business!

20130927-001754.jpg

This is how the layers looked when I cut them with a knife. Stays together nicely, which I like. Too many layer things fall apart when cut.

20130927-001741.jpg

And that’s it! It’s really an easy way to make a fun, easy, and visually appealing dinner.


%d bloggers like this: