Emily Miner

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Portobella Mushroom “Bun” Burger with Grass-Fed Beef & Chorizo

March 26, 2015 by emilynminer

You may or may not know that I was a vegetarian for 12+ years because I *thought* it was healthier. Here’s the thing: you can be an informed vegetarian OR you can be a “carbatarian” i.e. the Dorito-/pretzel-/goldfish-eating individual that thinks they’re doing well by steering clear of animal products (pretzels were my carb of choice, in case you were wondering… because, salt). Since then, hormone-free, local, organic, grass-fed and sustainably-raised meats have made a return to my diet, in moderation, in the name of health.

Now before we go any further, I want to make it clear that I am not telling you what you should or shouldn’t eat. #doyou But for me and my very active lifestyle, I’ve also realized that I do best with some high quality animal protein.

I also really don’t believe in labels. When people ask me what I ‘am,’ how I eat or what ‘plan’ I follow, my answer is quite simple: my plan. Over the last few years, I’ve played detective a bit to figure out a unique to me plan that takes into account my metabolic tendencies, personal preferences and psychological sensitivities. It pulls from a number of different approaches to food, but it works for me: Paleo-/plant-based-/fat loss-/vegan-ish. #NoFoodRules I try to eat as many real, whole foods as I can, and limited the processed stuff (save for the occasional protein bar 😉 ). Think lean protein, veggies, healthy fats and clean carbs, paying attention to timing, type and amount of the latter, especially. In general, I eat higher protein, moderate fat and lower (not NO — bad news bears. Don’t do it!) carb though I do adjust the latter two according to my training. And I eat TONS of veggies.

With that, I wanted to share with you a super yum burger recipe: 

Ingredients

  • 1 pound ground beef
  • 1 pound chorizo
  • 2 cloves garlic, minced
  • 1/4 medium onion (or, 1 small shallot), diced
  • 2-3 tablespoons fresh cilantro (optional)
  • Salt and pepper, to taste
  • 8 mushroom caps
  • Extra virgin olive oil (EVOO)

Directions

  1. In a large bowl, mix together all ingredients for the burgers (everything but mushrooms and EVOO) until well combined.
  2. Divide the meat into 8 equal patties. Sprinkle coarse sea salt on top of all the patties.
  3. Grill or oven bake (350F x 13-15 min on a baking sheet lined with foil) or use a cast iron grill pan on the stove (with EVOO) on medium heat (6-8 min/side for medium) until desired level of doneness.
  4. While burgers are cooking, toss portobella mushroom caps in EVOO, sprinkle with salt, then grill or pan fry in the cast iron.
  5. Top mushroom caps with burgers, then return to pan/grill to heat through.
  6. Enjoy!

Pairs well with a side of baked brussels sprouts and an optional sweet potato. Other burger toppings: arugula, avocado, bacon, primal mayo or dippy egg. 

What’s your fave kind of burger and/or topping? Let me know on my Facebook page. If you try it, snap a pic and tag me on Instagram @emilynminer with my hashtag #eatnourishthrive. 

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Filed Under: Lifestyle, Nutrition, Recipes

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