Bacon Mushroom Dairy Free Cheeseburgers {paleo, aip}
Ingredients
Scale
For the burgers
- 1 lb / 454 g grass fed ground beef
- 1 – 2 tbsp / 15 – 30 ml avocado oil, lard or tallow
- 1 tsp / 5 g fine sea salt
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Pinch of ground cinnamon
For the mushrooms
- 4 slices of bacon
- 8 oz / 240 g white or cremini mushrooms
- Chicken broth to deglaze the pan
To assemble
- 1/2 – 3/4 cup / 120 -180 ml Dairy Free Cheese Sauce or Coconut Free Cheese Sauce
- Butter lettuce leaves, sliced red onion & pickles (see notes)
Instructions
- SHAPE: In a bowl, mix together all the burger ingredients and work the mixture with your hands until the fat is evenly distributed throughout the meat. Divide the mixture into four equally sized portions and shape them into patties. Pop them on a plate and keep them in the refrigerator until later.
- CRISP: Add the bacon to a skillet and fry until crisp. While the bacon is cooking, clean and slice the mushrooms. When the bacon is cooked, remove it from the pan and reserve it for later. Over medium heat, add the sliced mushrooms to the pan along with the rendered bacon fat. You’ll only need a tablespoon or so to saute the ‘shrooms, so drain off any excess (and save it in the fridge for some other recipe) before adding the mushrooms.
- COOK: While the mushrooms are cooking, heat a second skillet (I like to use my cast iron for this) over medium heat and add the burger patties, making a little indentation in the middle of each burger to help them keep their shape. Cook the burgers until they have a nice crust on the outside and are evenly cooked through inside, about 3 – 4 minutes per side, then rest the patties until later. While the burgers are browning, cook the mushrooms, stirring occasionally, until they are golden brown and the pan is dry, then deglaze the skillet with a little chicken broth to finish.
- ASSEMBLE: Place each burger on top of lettuce leaves and red onion, then top each with the bacon, each slice broken into two pieces. Spoon over a little of the Dairy Free Cheese Sauce onto each burger, then top with the sautéed mushrooms and serve with a pickle (see notes).
Notes
Mr Meatified is a fan of Bubbie’s pickles, which are a great “clean” option since they do not use vinegar, added sugar or preservatives. However, they are not AIP elimination phase friendly since they have mustard seeds in the brine. We have found them available at Whole Foods and Sprouts here in AZ.