We love a good nourishing challenge. So this week for #fastfoodfriday, we set out to make an epic burger without the bun (and the gluten) that even a carb lover would eat. And you know what? Thanks to the help of Portobello mushrooms, we just quietly nailed it for those who can’t have bread. Who would have thought that a mushroom would be such a perfect size for stacking delicious burger fillings into a neat little package? Thanks for coming to the nourish party you fun-guy (fungi, geddit?) If you’re coeliac and have always put burgers in the ‘gluten is the devil’ pile, think again. Mushrooms are back in action, and bringing back the gluten free burger.
Mushroom burgers with baby carrot fries
Serves: 2 Prep time: 10 minutes Cook time: 10 minutes
For the burgers:
- 1 tablespoon olive oil
- 4 portobello or large field mushrooms
- 1 cup rocket
- 2 tablespoons sundried tomato salsa
- 1 lamb pattie or egg or veggie burger (we did a lamb version and egg version)
- ½ red onion, thinly sliced
- ½ avocado, sliced
- Preheat grill. Coat mushrooms in olive oil and grill for 10-15 minutes or until cooked through.
- Meanwhile saute onions in frypan over low heat until caramelised.
- Fry lamb pattie 5 mintues each side.
- Top with rocket, sundried pesto, lamb pat tie and avocado.
For the sundried tomato salsa:
- 2 tablespoon sundried tomatoes
- 2 tablespoons pine nuts
- 1 cup cherry heirloom tomatoes
- ½ teaspoon Himalayan salt
- ½ teaspoon pepper
- Handful basil leaves
Place all ingredients in a blender and pulse until well combined.
For the baby carrot fries:
- 1 bunch baby carrots, sliced lengthways in half
- 1 egg white, beaten
- 2 teaspoons olive oil
- 1 tablespoon polenta
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 180C. Line a baking tray.
- Steam baby carrots for 4 minutes, then coat in egg whites and olive oil.
- Toss through polenta and spices. Bake in oven for 15 minutes until crispy.