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Naked Burger w Kale Slaw

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Servings

1

Prep

10 min

Cook

20 min

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Naked Burger

  • 2 portello/flat mushrooms
  • 1 sprig rosemary
  • splash olive oil
  • 1 garlic - thinly sliced
  • 1 large tomato - sliced
  • 1 avo - mashed
  • 1 bunch kale - finely chopped
  • 1 carrot - cut into matchsticks
  • 1 fennel - cut into matchsticks
  • 1 egg yolk
  • 1 tsp dijon mustard
  • light olive oil
  • 1 tsp smokey paprika
  • 1 tsp lemon - juiced
  • dash ACV
  • sea salt
  • 400 grams grass-fed mince
  • 1 clove garlic - mince
  • 1 tsp dijon mustard

Had the pleasure of working with Tom Walton – head chef at the Bucket List, Cranky Fins and owner of Dux Nutts.  Seems we both have a shared love of burgers and have a similar recipe up our sleeves.  My is coming soon in my E-Book but I wanted to share this recipe which was inspired by Tom.  Hope you enjoy.

 

Heat the oven 180 degrees.  Remove the stalk from the mushroom and place on a baking tray.  Place couple slithers of garlic on each mushroom, some rosemary and a drizzle of oil.  Pop in oven for 10 minutes or until slightly softened.

To make the mayo combine the egg yolk and mustard with a whisk, add a dash of ACV and then slowly drizzle the oil in constantly whisking to avoid splitting the mixture.  stop when you have reached a mayo consistency. Add the paprika and combine, season and add a squeeze of lemon.  Now add the kale, carrot and fennel to a bowl and combine with 2 tbs of mayo to make the slaw.  Set aside.

Combine the mince with the mustard and garlic and divide into patties (about the size of the mushrooms). Add 1 tbs spoon of coconut oil to a fry pan on high heat.  Add the patty and cook for 3min on each side or until just cooked through – allow to rest.

Mash the avo with some lemon and sea salt.

Assemble the burger.  On a mushroom lay a slice of tomato, the patty, avo, then the slaw and the second burger.  Open wide and enjoy!

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