Burgers are one of my favourite foods to eat, but unfortunately they don’t really fit in with a healthy eating programme. Luckily there’s a way you can have your cake (or burger in this case) and eat it! I was already aware that you can have ‘healthy’ burgers, which instead of the bun come wrapped in fresh lettuce- which does sound good, but not filling enough for me personally. Using Portobello mushrooms is another common method for a healthier alternative- but far more filling and satisfying.
For this recipe you will need:
2 Portobello Mushrooms
Roughly 190g of lean minced beef (or enough for a patty)
3 Medallions of Bacon
1x Small Serving of salad
1x Slice of White Onion
Salt and Pepper for seasoning
150g of Asparagus (or your vegetable of choice)
Salsa (for topping the burger)
Minced Garlic or selected spices for the burger mix
Egg- to be used if your burgers don’t bind together well.
The first thing you need to do is switch on your grill (I used my George Foreman) ready for the bacon and the burgers. While this is heating up, it’s time to make the burgers themselves. Grab a small bowl to mix the mince, salt and pepper together. You can add in some spices or minced garlic here if you prefer, however I decided to opt out of this, as I have the gym later and don’t want to knock everyone out with my garlic breath! Form the mince into a patty with your hands, by pressing it together. This works well for me, but if your mice doesn’t want to bind, you can mix up an egg, adding a small bit at a time to the mice until it binds.
Put your burger and bacon on the grill, and meanwhile boil up some water, for your asparagus. For your mushrooms, you can add them to your grill to cook, or if you prefer you can cook them in a non-stick frying pan. I used the pan method, as my grill wasn’t big enough.
Once the mushrooms & meat are both nearly ready to serve, add the asparagus to the boiling water. When done, remove the mushrooms from the pan, and transfer them to either a clean, dry tea towel or some kitchen paper. This is to prevent the mushrooms becoming soggy. Next, stack the mushroom base with the bacon, burger, onion and salad. I added some mild salsa for some extra flavour, but Sriracha (had to google that spelling) would also be great. Finish off by topping with the mushroom ‘bun’ lid, and serving with the side of steaming hot asparagus.