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Nutrition Facts

Servings:
4

Amount Per Serving:
450 g

Calories

284

Protein:
26.4 g
Total Carbohydrates:
6.6 g
Sugar:
5.8 g
fibre:
Total Fat:
15.4 g
Saturated:
3.4 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
490 mg

Naked Burger w Kale Slaw

You may recognise this image from my logo. It was shot a number of years ago for my eBook ‘Nourished’ which was a lot of fun making and as with any cookbook production means eating SO much food all day - not that I’m complaining
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Serves

forksvg 4

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 20min

Ingredients

  • 8 portello/flat mushrooms
  • 2 sprigs rosemary
  • splash olive oil
  • 2 garlic - thinly sliced
  • 2 large tomato - sliced
  • 2 avo - mashed
  • 1 bunch kale - finely chopped (slaw)
  • 1 large carrot - cut into matchsticks (slaw)
  • 1 fennel - cut into matchsticks (slaw)
  • 4 egg yolks (mayo)
  • 1 tsp dijon mustard (mayo)
  • 200 mls of each olive oil & avocado oil (mayo)
  • 1 tsp smokey paprika (mayo)
  • 1 tsp lemon - juiced (mayo)
  • dash ACV (mayo)
  • pinch sea salt
  • 400 grams grass-fed beef mince (patties)
  • 1 clove garlic - mince (patties)
  • 1 tsp dijon mustard (patties)

Method:

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  • Pre heat the oven 180 degrees.
  • Remove the stalk from the mushroom and place on a baking tray.
  • Place couple slithers of garlic on each mushroom, some rosemary and a drizzle of oil.
  • Pop in oven for 10 minutes or until slightly softened.
  • To make the mayo combine the egg yolk and mustard with a whisk, add a dash of ACV and then slowly drizzle the oil in constantly whisking to avoid splitting the mixture.
  • Stop when you have reached a mayo consistency.
  • Add the paprika and combine, season and add a squeeze of lemon.
  • Now add the kale, carrot and fennel to a bowl and combine with 3-4 tbs of mayo to make the slaw.  Set aside.
  • Combine the mince with the mustard and garlic and divide into patties (about the size of the mushrooms).
  • Add 1 tbs spoon of coconut oil to a fry pan on high heat.

Add the patty and cook for 3-4 mins on each side or until just cooked through – allow to rest.

Mash the avo with some lemon and sea salt.

Assemble the burger.  On a mushroom lay a slice of tomato, the patty, avo, then the slaw and the second mushroom.  Open wide and enjoy!

The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.