Bison Burger with Porto Bun

Main Dishes

Ingredients

4 Large portobello mushrooms
Salt and pepper to taste
1 TSP. + 2 TSP. + 1 TBSP. COCONUT OIL
1⁄4 Cup onion, finely diced
2 Cloves garlic minced
1⁄2–3⁄4 Lb. ground bison (can sub other ground meat)
1 tsp. salt
1 Tbsp smoky spice blend (page 185)

Topper options

Lettuce of choice
2–4 Red onion ring slices
2 tomato slices
Avocado
Guacamole

Condiment options

Paleo mayo (storebought or homemade page 178)
dijon mustard
avocado herb dressing (page 170)

Directions

1. Preheat cast-iron skillet to medium heat.

2. Use a teaspoon to gently scoop brown bristle out of mushrooms (the bristle holds moisture and will create a soggy bun).

3. Salt and pepper mushrooms.
4. Melt a teaspoon of the coconut oil in a cast-iron skillet.

5. Cook portabello mushrooms 3 minutes per side. Set aside and keep warm.

6. In a hot skillet, add 2 teaspoons coconut oil followed by onions and garlic. Cook until onions begin to color.

7. In a medium bowl, combine caramelized onion and garlic mixture with ground meat, teaspoon salt, and Smoky Spice Blend.

8. Form into 4 evenly sized patties.
9. In the same skillet used to cook onions, add a tablespoon of coconut oil

10. PLACE PATTIES in a pan and cook 4 minutes on each side.

11. REST PATTIES at least a minute before forming the burger.

Assembling burgers

1. Place portobello mushroom on a plate.

2. Add burger and top with le uce, red onions, tomato, and avocado or Guacamole.

3. Add condiments of choice and top with second po obello mushroom.

Serves 2

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