GAPS legal Mushroom Burgers

 

I came up with this impromptu, easy-to-defrost-and-cook-quickly meal for my family about a month ago, and I’m making it again today (but x 1.5 for our new family of 10!). My family LOVED these. (Well, The Farmer and I LOVED the mushroom burger part of it. The kids loved the cheeseburger part of it. :))

Cheeseburgers for 6 People

2 lbs ground beef

1 egg

1/2 cup grated Parmesan Cheese

1 tsp basil

1 tsp thyme

1 TBSP garlic powder (or fresh minced garlic if you can make it really fine)

Salt & Pepper

8 to 10 slices of Provolone Cheese

Combine all ingredients except the Provolone Cheese in a bowl. Heat up a cast iron griddle to medium-high heat. Form patties out of the meat mixture and place patties on heated griddle. Cook until nicely browned and then flip. Make sure to cook all the way through. When the patty is almost done cooking, place a slice of Provolone Cheese on each patty and let it melt.

Serve on some coconut flour, GAPS-legal buns. You can find that recipe in my Whole Food Holiday book and also my Thanksgiving Leftovers book. 🙂

 

Mushrooms for Mushroom Burgers

When mushrooms are in season, I buy a bunch and slice them up and lightly saute them in fat. Then I freeze them in muffin tins and when they’re completely frozen, I pop them out and store them in a glass jar or plastic bag (less ideal). For this recipe, for 2 of us, I used 2 muffin cups worth of sliced mushrooms (about 1 cup worth).

1 cup sliced mushrooms

2 TBSP butter (or more)

 

1 tsp dried basil

1 tsp dried oregano

1 TBSP minced fresh garlic

salt and pepper

1/4 cup balsamic vinegar (be careful. Get a really good balsamic vinegar or you’re just eating sugar. ;))

Saute the mushrooms with the spices in the butter. When they’re tender, add in the balsamic vinegar. Let it bubble a bit and then take it off the heat.

Place the mushrooms on top of your burgers, either before the Provolone or after. Either way is very good!

This recipe was shared at Ultimate Recipe Swap