Everybody loves a good burger, right? This Aussie staple is easy to paleo-fy into a delicious and nutrition rich meal – with bacon!
This recipe makes about a dozen patties, so there’s plenty of leftovers for lunches or even freezing if you’d like.
Makes about dozen patties
Porcini burger patty ingredients:
- 1kg grass-fed organic beef mince
- 50g dried porcini mushrooms
- 1 large onion, minced
- 4 cloves garlic, minced
- 2 eggs
- salt & pepper to taste
- Nasties free bacon
- Homemade paleo mayo
- Fresh pineapple, cut into thin slices
- Tomato, sliced
- Cucumber, sliced
- Spanish onion, sliced into rings
Place porcini mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes. Drain and squeeze out excess water. (Tip: Collect the porcini soaking water and reduce it in a small sauce pot. You can use this to create delicious mushroom sauce to accompany your next steak meal!)
Mix the drained mushrooms with all the remaining burger patty ingredients (mince, onion, garlic, eggs, salt & pepper) in a bowl. Form into patties and cook on a BBQ. I use two egg rings stacked up to form the patties. This creates pretty patties that are all the same size and a perfect round shape. Before cooking, press the middle of the patties thinner so they don’t swell up while cooking.
While cooking the patties, fry the bacon slices and eggs on the BBQ as well.
Arrange lettuce, tomato, onion rings and cucumber onto plates. Place pineapple slices on top of the salad bed and top with guacamole. Stack patties on top of guacamole, smear mayo on patties and top with bacon and fried egg.