Naked Burger w Kale Slaw

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!

OLYMPUS DIGITAL CAMERA