Categories: beef, paleo, burgers, ground beef, hamburger
Ingredients
- 4 - 1/4 pound burger patties
- 1 pound swiss chard or spinach
- 1 medium onion, coarsely chopped
- 2 large portabello caps, stems removed
- 4 tablespoons cooking fat of choice (coconut oil, lard, tallow, or butter)
- salt & pepper
- optional condiment: whole grain mustard
Directions
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Heat 2 tablespoons of cooking fat in a medium skillet. Place both portabello capa side down, and cook over medium-low heat for 10 minutes. Flip portabellos and cook for 10 minutes longer, or until soft and cooked through. The mushrooms should absorb a lot of the fat!
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While the portabellos are cooking, melt 1 tablespoon of butter in another skillet. Cook roughly chopped onion for about 5 minutes over medium-low heat, and thinly chop your greens. Then place greens in skillet with onion, season with salt and pepper, and cook for 10 – 15 minutes until greens are slightly wilted but still firm. Remove greens and onions from pan, and set aside.
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Last, cook your burgers. Since I have an apartment without outdoor space for a grill, I cook mine in the skillet. Season burgers with salt and pepper. Melt 1 tablespoon of cooking fat, and cook thawed burgers over medium heat, about 5 minutes per side. This usually yields medium rare burgers, so adjust cooking time to preference.
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While burgers are cooking, begin assembling the Bella Burgers. Place 1 mushroom cap on each plate. Top with a generous heap of greens. When burgers are done, create stacks of 2 patties each, and place onto greens. Top with condiments of choice, but I find that a healthy dollop of whole grain mustard compliments the mushrooms, greens, and beef very nicely. – See more at: