Burgers and Grilled Portabella Mushrooms

Every Sunday we try to prepare a bunch of food to ensure that we always have good, healthy options available during the week. We have found that this is a great way to stay on track. It keeps us from eating something that’s not very good for us or skipping meals. One of our favorite things to eat when the weather is nice is burgers. We tend to make a whole bunch of them on the grill because they make great lunches, dinners, snacks…you name it. But, we don’t make plain burgers. I try to load them up with as much stuff as possible and I’ve found that loading them up makes them really good! Now, you might be thinking, “Burgers? But I thought you didn’t eat bread?” We don’t eat bread. We don’t use a bun. Oh, we have all the toppings like pickles, tomato, onion, avocado, ketchup, mustard, and mayonnaise but, no bun. I do it so much I forget that most burgers come with buns and usually have to ask the waitress for no bun when I order them in restaurants. Yup, I’m that girl! I love burgers but don’t love the way buns make me feel.

Here’s the thing with my burgers, they are never the same but I think that’s why we love them so much. Let me know what you think. There are tons of varieties to make. Sometimes we add chopped portabella mushrooms, shredded zucchini, sun-dried tomatoes, feta or blue cheese to name a few.

 

Spinach, Red Onion, Garlic Burgers

2 lbs ground beef (preferably grass-fed, organic)

¼ of a large red onion, finely chopped

1 package of chopped frozen spinach, defrosted (I usually recommend only fresh veggies but this works great for the burgers)

4 cloves garlic, finely minced (or as much as you like)

Salt and pepper to taste

 

Combine all ingredients in a bowl.

Mix with your hands.

Make patties. (2 lbs will make ~8 hearty burgers)

Once the patties are made and lying on a platter, sprinkle them with a bit more salt and pepper.

Grill to your preferred level of doneness. (We like ours medium.)

Enjoy!!

Serve with grilled portabella mushroom caps and a green veggie.

 

Grilled Portabella Mushroom Caps

4 large Portabella Mushroom caps

2-4 Garlic cloves, finely diced

Butter

Salt and Pepper

 

Place the mushroom caps on a platter.

Sprinkle with salt and pepper.

Add equal servings of garlic to each cap.

Place ~2 tsps of butter divided 3 ways in each cap.

Place on the grill until the mushroom caps are tender.

If you place your burger on top of the mushroom and load it up with toppings you’ll also forget that you used to eat buns with your burgers!

 

For more information on why we don’t eat buns check out these posts:

The New Food Guide Pyramid

Why Eat a Paleolithic Diet?

What’s all the hype over wheat and milk allergies anyway?

For more information about salt check out this post:

Big Bad Salt- take that with a grain of salt…

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3 Comments

Filed under Recipes

3 responses to “Burgers and Grilled Portabella Mushrooms

  1. Looks right up my husband’s alley…he’s a beef man! Will give a try, thanks!

  2. Pingback: Moroccan Hamburgers | The Vreeland Clinic's Blog

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