Grass-Fed Burgers with Eggplant and Portabella Mushrooms

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If there’s one bit of advice I would pass along when it comes to food, it is “Don’t be afraid to try new combinations.” I say that up front, because you may look at our latest concoction and think “You people are crazy” but I can assure you, this was insanely delicious!

We were craving burgers and had some Grass-Fed Ground Beef on hand. The only thing I knew FOR SURE that we were making was guacamole because we had 16 avocadoes at the house just dying to be cut up. My extremely helpful husband picked up the rest of the items to accompany the meat. (Eggplant, portabella mushrooms and purple onions.)

I apologize for not having pictures of the step-by-step prep. I really didn’t think this was going to turn into something I was going to share until it was all over.

For the meat:
1 pound of grass-fed beef.
I added a few spices and did not measure any of them.
Chili Powder
Turmeric
Oregano
Thyme
Ground Coriander Seed
Paprika (for some spice)
Fresh Chopped Ginger
Black Pepper

I like a thin patty so I flattened mine out and cooked it on the cast iron for about 4 minutes on each side. (I just wanted to make sure it was completely cooked through)

Rich likes a thicker patty. His were cooked on the cast iron for a few minutes on each side, as he likes his a little more “medium.”

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We cut the Eggplant into slices about 1/3 of an inch thick to use as the “top bun” of the burger.
We cooked these in coconut oil in our cast iron pan for about a minute on each side to get it nice and tender. Medium Heat.

We had whole portabella caps to use as the “bottom bun.”
We also cooked these on the cast iron pan in coconut oil. These took a tad longer. Maybe 2 or 3 minutes on each side. Medium heat. Just wanted to get them nice and tender as well.

Now of course, since I had some organic bacon in the house (and I’m pregnant) I could not resist cooking some up and adding it as a topping to MY burger… along with some jalapeños. (I normally like spicy things but this baby in my belly has REALLY turned that up a notch. I come up with an excuse to put jalapeños on anything.)

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Rich made his famous Sweet Potato Chips with olive oil and parsley as a side and we had a MASSIVE tub of guacamole to dip them in. MMMmmm!!

The flavor from the burger and spices was AMAZING mixed with the texture of the eggplant and portabella. The purple onion (and my jalapeños) set the entire thing OFF!

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Seriously… do NOT be afraid to try new combinations. Maybe you go a little crazy one day and it doesn’t work out but at least get creative give it a try! You just might find a new favorite that you won’t find at a restaurant. We WILL be making these flavor explosions again!

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