So we may all miss some of our past-life foods...such as the fabulous cheeseburger. No bun, no cheese...just a slab of meat? How boring. I decided to jazz up the Paleo burger a bit so it would not just be a slab of meat on a plate. First, I made the paleo ketchup (see below a few entries). Then I decided to make some additions.
Paleo Burgers (done yummy)
2-4 hamburger patties (depending on your appetite or your guests. Try to keep them lean and when possible grass fed beef)
Grill patties however you see fit.
1 package of bacon (search for a kind without sugar...probably going to have to go to whole foods for this one)
Preheat oven to 400 degrees. Place bacon on broiler pan. Cook for 10-15 minutes, until white foamy bubbles appear (that means its yummy and crispy).
4-8 portabella mushroom caps (2 for each burger patty)
Prepare the mushrooms by removing the stem and cleaning out the inside. Then lightly clean the tops with a damp paper towel. Heat skillet with some olive oil over medium high heat. Add mushrooms. Cook until mushrooms shrink a bit and are done cooking.
Begin layering! Mushroom on the bottom, burger patty, plenty of bacon, any veggies you see fit (tomato, lettuce, ect), and paleo ketcup! Yum!!!
(The idea for the mushroom cap bun came from http://everydaypaleo.com, a fantastic little site)