GRILLED BROWN MUSHROOM BURGERS WITH SWEET POTATO CHIPS
500g beef mince ½ onion, grated 1 egg, lightly whisked 1 teaspoon Dijon mustard 2 tablespoons olive oil (for frying) 2 large brown mushrooms per person ¼ cup olive oil
To serve: lettuce, sliced tomato, gherkins, mayonnaise
salt and pepper to taste To make the burger patties, combine the mince, onion, egg and mustard in a large bowl (using your hands to mix well). Season with salt & pepper and shape into 4 large patties. Heat two tablespoons olive oil in a large pan and fry the burger patties until brown on both sides (about 4 minutes per side). Set aside till needed. To grill the mushrooms, preheat the oven to 220°C. Place mushrooms on a baking sheet, sprinkle with a little salt & pepper and drizzle oil over. Bake for 20 minutes. To assemble, place a mushroom on each plate, top with a lettuce leaf, slice of tomato, sliced gherkin and a dollop of mayonnaise. Add burger patty and cover with another mushroom.
GRAIN FREE, SUGAR FREE, DAIRY FREE, LCHF & PALEO FRIENDLY (IF USING OLIVE OIL MAYONNAISE)