I’ve been craving burgers lately and to satisfy that craving I turned some rather large portobello mushroom caps into buns, making this a gluten-free and mostly paleo burger. I say mostly paleo because I added cheddar cheese. Normally during a detox or elimination diet, you’re told to stay away from dairy until you are aware of what your body can and can’t tolerate. I was just tested by my allergist and I came back negative to milk and cheddar cheese, meaning I’m in the clear to eat them:) Other molds of cheese that are more aged like blue cheese I tested positive for so I’ll have to stay away from those.
I sauteed the mushroom caps on both sides on medium heat in ghee (clarified butter) to add a nice flavor. Seasoned with salt and pepper to taste.
I sauteed sweet yellow onions for several minutes. If you let these onions sweat long enough, the sweetness will come out and you won’t need to add sugar.
I bought a pack of 4 patties pre-made to save on time. These burgers taste great AND are gluten-free with only natural seasonings, free of preservatives and antibiotics.
I used a little less than half a teaspoon of Webster’s All-Natural Gluten Free Barbecue Sauce (click for review).
I topped with some spinach, tomatoes, and avocados on the side and that was my lunch:)