14 Aug 2013


I love a good burger. Anything from a Big Mac (although I haven't touched McDonald's in years) to a 'Jose Jose' Chilli Burger from Patty and Bun. With my new found obsession for healthy food (new found as in about eight months ago), I wondered if there could ever be such a thing as a 'healthy' burger. I was up for the challenge. Result:

carb-free burger, healthy eating, Kamara Harding, Euriental
carb-free burger, healthy eating, Kamara Harding, Euriental

Can you tell what the 'bread' is? If you guessed mushrooms, you're right! As it turns out, my mushroom burger idea wasn't all too ingenious after all - there are a myriad of food bloggers out there who have tried and tested this idea.Still, Jarv and I cooked up these bad boys in no time and man, was it satisfying to bite into a juicy, tasty burger without any guilt afterwards.

You'll need:

2 (or 4) large mushroom cups
Low fat mince - we cheekily used some leftover frozen lamb mince for these, but beef, turkey or whatever you prefer will work just fine
Fresh herbs - we used rosemary and some chopped spring onions
A bag of salad leaves
Onions (cut into rings)
Salt and pepper to taste

To prepare the burgers - mix the herbs, salt and pepper into the mix and form into patties. Fry up.
Fry up the onions to preference (or simply use raw).
Wash the mushrooms and cook each one on a cast iron pan by placing it in very lightly oiled pan and pressing it down with a spatula or anything heavy - hold it down for 30 seconds on each side. I love the way it sizzles, and the fragrance is intoxicating!
Plop your burger patties on the bottom mushroom, add your lettuce, onions and any condiments you want and stick the second mushroom on top. Devour in seconds.

Not at all complicated. If you want a slightly fancier version, try the burger using Portobello mushrooms instead.

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