Pork Burgers with a Portobello Mushroom Bun

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A lot of people still think of eating Gluten Free as being a fad diet rather than a medical necessity . These are people who just haven’t taken the time to do any research or actually speak with a person with celiac in order to understand the condition. I don’t pay much attention to these people as they usually have loud and uniformed opinions on everything from lifestyle choices and popular culture to politics and religion. I see them attacking pretty much all dietary choices that are different to theirs. To them if you look at food as something that can help or hurt your body then you are a crank or a whinger, being difficult for no good reason.

 
I eat how I eat for my health and there are other people out there who have specific diets that suit their health. I am so grateful that I am not lactose intolerant, I can’t imagine a life with no cheese, but just because I can eat cheese doesn’t mean I judge those that can’t. There are diets like the Specific Carbohydrate Diet that help people with Crohns disease and I know people who have been put on anti -inflammatory diets for arthritis. My point here is that you never know why someone eats the way they do and therefore it is best to withhold judgement and scathing comment. Be polite is what I am saying. Hold your whisht, is what my Granny would have said.

 
I recently had a guest who is following a Paleo Diet, I know it is the buzz word of the moment but the important thing is that eating this way makes them feel better. They did not try to indoctrinate me in the ways of Paleo or sneer at what I ate and in fact I have never met anyone who has tried to force a diet on to me. As I like to accommodate any guest in my home be they vegetarian, lactose intolerant or vegan, I wanted to serve up a meal that this person could happily eat knowing they were sticking to the guidelines they choose to eat by. So many friends and family have gone out of their way over the years to accommodate me that this is the least I can do.

 

 

I know a bit about Pale as there is an overlap on a lot of websites between Gluten Free and Paleo cooking. As I had already planned to make burgers for dinner I had a quick search of the internet for bread bun alternatives and found a couple of suggestions for using Portobello mushrooms as a burger bun.
I always make homemade burgers to avoid any filler’s that may contain gluten. I usually use turkey, lamb or pork mince, adding whatever flavours I feel like at the time, garlic powder, onion salt, fresh thyme, Cajun spice mix or Bay West seasoning. These burgers were made with a Chipotle Rub (gluten and wheat free) that I picked up in the Mexican section of Fallon & Byrne, it is gorgeous in chilli, on chicken for Fajitas or sprinkled on pork chops.

 
Pork Burgers with a Portobello Mushroom Bun
Ingredients
250 grams of pork mince (this made three good sized burgers)
2 teaspoons of Chipotle Rub, or seasoning of your choice.
Salt and Pepper to taste.
Olive oil for the pan
Two large Portobello Mushrooms per person
Olive oil to drizzle

For the BurgersVO70GFMushroomburger1 (1)

 

  • Place a heavy pan over a medium heat and add a tablespoon of olive oil.
  • In a bowl mix together the mince, seasoning and slat & Pepper, use your hands and make sure everything is fully combined.
  • Divide the mince in to three equal sized balls and then form in to flat patties using your hands.
  • Place the burger patties in the pan and allow to brown on one side before flipping them over, continue to cook, reducing the heat to medium low for twenty minutes or until cooked through.

 

Mushroom Buns

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Preheat your oven to Gas 6 / 200/ 400f

  • Take the mushrooms and with a knife remove the stem at the base and then using a desert spoon scoop out the dark gills, this forms a shell that your burger will sit in.
  • Drizzle the mushrooms on both sides with a little olive oil and then place cut side down on a tray.
  • Place in the oven and cook for ten minutes, if you feel they need more time then flip them over and cook for a further 5 minutes.

 

Putting the Burger together

  • Place on of the Mushrooms on a plate and top with some lettuce, add the cooked burger patty and top with the condiments of your choice. I added sliced avocado and some tomato salsa to go with the Mexican flavour of the burger.
  • Top with the second mushroom and serve with some oven cooked sweet potato fries or a side salad.

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You will also need plenty of napkins, mushroom juice will run down your hands but it is good messy eating, comparable to Chicken wings or BBQ ribs!

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