Mushroom pork burgers – a grain-free alternative with a tasty twist
There’s nothing quite like a burger. It suits a vast array of meal purposes – from casual weeknight dining to Friday night footy food and entertaining with friends on weekends. They’re also quick, easy and really filling. However, I like to keep my carbohydrate intake in check and this grain-free alternative is just the ticket!
I was famished at the end of a really cold day last weekend and a burger would have been the perfect Sunday night meal. But I didn’t have beef mince and I’d already had a piece of sourdough fruit toast for breakfast, so I thought, ‘what could I have as an alternative?’ Then I realised I had pork mince and I had Portobello mushrooms – also known as vegetarian steak. And so, this glorious meal was invented. It was so good, I had it again tonight!
You will notice that there is one “ingredient” noticeably absent here, and that is sauce. One piece of advice – no matter whether you’re sugar-free, paleo, gluten or lactose intolerant, or none of the above – if you can do just on thing to improve your diet and your health, please consider ridding your diet of store-bought sauce. It is loaded with oils, salt, sugar, artificial colours, flavours and preservatives. I used to be the biggest fan of sauce – tomato, barbecue, perri perri – you name it, I had it in my pantry by the gallon. So I can honestly say that once you decide you don’t need it, you really won’t miss it. Without sauce, the flavour of the food really comes through and after a while you’ll have a heightened sense of taste all together. And don’t worry about these burgers being dry – with the mushroom, beetroot and tomato, my Mushroom and Pork Burgers are super juicy and totally tasty.
500gm pork mince
1 tablespoon coconut oil
1 clove garlic
1/2 brown onion, diced
1 carrot, grated
2 small red chillis
1 – 2 tablespoons fresh Italian flat leaf parsley, chopped
‘Burgers’ and filling
4 Portobello mushrooms, stalks removed
Fresh beetroot, cooked and sliced
Brie cheese (optional), thinly sliced
Heat oil in large frypan over medium heat and add onion and garlic. Cook until soft and translucent then remove from the pan.
In a medium bowl combine mince, garlic, onion, carrot, chillis and parsley. Using your hands, mould the mince into patty rounds, roughly the size of the mushrooms (a couple of tablespoons of the mince mixture should make one).
Cook patties over medium heat on a barbecue or in the frypan, about 5 – 7 minutes each side.
Meanwhile, in another frypan or on the barbecue over medium heat, cook mushrooms about 5 minutes either side.
To serve, place one mushroom top side down on a plate. Top with brie, then pork mince patty, then beetroot, then tomato, then lettuce and top with another mushroom, bottom side down.