These Smoky Porcini Beef Burgers are so good that I almost forgot what the paleo community think about burgers.
Who doesn’t like a well-made burger? Many in the paleo community think the concept of the ‘burger’ has been unfairly and unreasonably maligned. As long as the ingredients are of high quality and devoid of the sugars and additives associated with ‘frankenfood’, my only beef with burgers is the bread. Lose the bread, and in my mind, burgers are back.
Check out the delicious burger recipe here.
Smoky Porcini Beef Burgers
- 1 kilogram ground beef (minced beef) - grass-fed
- 50 grams mushrooms - dried porcini
- 1 large onion - minced
- 4 cloves garlic - minced
- 2 medium egg
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup bacon
- 1 cup mayonnaise - paleo
- 1 handful iceberg lettuce
- 1 large tomato - sliced
- 1 medium cucumber - sliced
- 1 medium onion - sliced into rings
- Place porcini mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes. Drain and squeeze out excess water.
- Mix the drained mushrooms with all the remaining burger patty ingredients (mince, onion, garlic, eggs, salt and pepper) in a bowl.
- Form into patties and cook on a BBQ. I used 2 egg rings stacked up to form the patties. This creates pretty patties that are all the same size and have a perfectly round shape. Before cooking, press the middle of the patties thinner, so they don’t swell up while cooking.
- While cooking the patties, fry the bacon slices and eggs on the BBQ as well.
- Arrange lettuce, tomato, onion rings and cucumber onto plates. Smear mayo on patties and top with bacon and fried egg.