Tonight’s dinner is a great recipe I made up when I had just a few fresh ingredients lying around the kitchen some time ago. This twist on the classic burger uses lovely portabello mushrooms in place of a bun. On top of the burger is a tomato, chilli and parsley salsa. It’s finished with an avocado and pine nut side salad, drizzled in chilli infused olive oil.
This low carb burger is so easy to make yet so very tasty. You can tweak the ingredients such as coriander rather than parsley in the salsa, add/reduce chilli to your liking, and loose the cheese if you’re watching your fat intake.
Ingredients
Serves 4:
- 4x grass fed beef burgers (6oz)
- 1x punnet of tomatos
- 1x medium red chilli
- 8x portabello mushrooms
- 4x handfuls salad leaves of your choice
- 1x avocado
- 2x tablespoons of pine nuts
- 2x tablespoons of good quality olive oil
- 1x tablespoon of chilli infused olive oil
- 4x slices of cheddar (optional)
- 2x sprigs of parsley
Method
- Start by cooking your burgers in a pan, according to the guidelines
- Whilst your burgers are cooking, dice your tomatoes into small chunks and place in a small bowl
- De-seed and finely chop half a red chilli, if you like it spicy, use the full chilli. Place in the bowl with tomato
- Add two tablespoons of good quality olive oil into the bowl
- Tear/chop a sprig or two of parsley, add to the bowl and mix ingredients. Set bowl aside for later
- Prepare the avocado by chopping into rough small cubes
- Once the burgers are cooked, set them onto a plate and let them rest with optional cheese slice on top
- Cook the mushrooms on a medium to high heat for 2-4 minutes either side
- Once the mushrooms are done, let them sit for a minute to allow them to drain, mushrooms hold moisture very well so it’s important to let them drain a little
- Whilst the mushrooms drain, take your pine nuts and fry them in a dry frying pan for 30-60 seconds turning as they fry
- Start to assemble your low carb burger with a mushroom, salad leaves, burger, tomato salsa and another mushroom
- Place some leaves by the side and sprinkle some pine nuts and avocado. Finish by drizzling some chilli infused oil over the salad
