Healthy and delicious, my husband made the most amazing burgers the other day. Bread is one of the things that people sometimes miss when eating low carb so finding alternatives is always good.
The butchers here have very good meat and the burgers they make are pure meat with no fillers added. The ones we used for this recipe came from Panagiotis supermarket in Afandou and were a mix of pork and beef.
For the cheese he grated a little of every cheese we had in the fridge. It was a combination of Parmesan, red Leicester and a local semi hard cheese.
Ingredients for 1 burger
- 2 large Portobello mushrooms
- 1 fresh burger
- one slice of a large tomato
- 1 slice of onion
- grated cheese
- home made chilli tomato sauce
- Olive oil
- ground sea salt
- ground black pepper
Pre-heat your oven to 180C
Prepare the portobello mushrooms clean and remove the stalks. Rub them generously with olive oil and season with salt and pepper. Lay the mushrooms with the inside facing upwards on a baking sheet. Roast for 10 minutes.
After 10 minutes the mushrooms may fill with water. Turn them over to face downwards and roast for another 2 minutes. Put to one side to cool.
Barbecue your chosen burger to your liking.
While the burger is cooking fry your onions.
Then place your cheese inside one mushroom and put it under the grill for a couple of minutes.
Add your tomato slice, onions and burger.
Squeeze on some sauce then top with the remaining mushroom.
A word of warning, they are not very easy to eat with your hands! Enjoy 🙂
I’ll write up the chilli tomato sauce recipe soon.