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!