The weekend is here and it’s a good time to treat yourself a little and have some fun. And this applies as much to eating as anything.

And what’s better than a good old burger!

Australian TV star, celebrity chef and global paleo nutrition expert Pete Evans certainly agrees. In our latest recipe provided personally by Pete and his Paleo Way team he shows us how to create a superbly tasty and nutritious burger. And that will be music to the ears of many!

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Joy’s Burger

As a kid, I used to love coming home after a long surf and seeing my mum, Joy, making burger patties.

Not a lot has changed since then!

I still love going for long surfs and still feel starving afterwards. This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.

Serves 4

Yield:

Preparation time: 20 minutes

Cooking time: 25 minutes

Difficulty: Easy

Course: Main

Cuisine: Contemporary

Allergens: Egg

– 8 large portobello mushrooms
– 4 tablespoons coconut oil or other good-quality fat, melted
– Himalayan salt and freshly ground black pepper
– 4 rashers of bacon (optional)
– 2 onions, sliced into rings
– 4 free-range eggs
– 8 slices of tomato
– 4 gherkins, sliced
– 2 carrots, grated
– 1 large beetroot, julienned
– 8 butter lettuce leaves

Patties

– 600 g chuck steak, minced
– ½ onion, finely diced
– 2 garlic cloves, crushed
– 1 free-range egg
– 1 tablespoon Dijon or wholegrain mustard
– Pinch of dried chilli flakes
– 1 tablespoon chopped flat-leaf parsley leaves
– Pinch of dried oregano
– 1 teaspoon each of Himalayan salt and freshly ground black pepper.

Cooking Instructions

Preheat the oven to 220°C. Line a baking tray with baking paper.

1. De-stem the mushrooms and place them stem-side down on the tray.

2. Drizzle on 1 tablespoon of the coconut oil or other fat, season with salt and pepper.

3. Bake in the oven for 10–15 minutes, or until the mushrooms are tender.

4. Place the mushrooms on paper towel to remove excess moisture.

5. Allow to cool.

6. Place all the patty ingredients in a large bowl and mix well.

7. Shape into four patties.

8. Heat a barbecue hotplate to medium–high.

9. Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes.

10. Stir the onion occasionally so that it doesn’t burn.

11. Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised.

12. Remove from the barbecue and keep warm.

13. Add the remaining tablespoon of coconut oil or other fat and cook the eggs to your liking.

14. Season with salt and pepper.

15. Place the patties, mushrooms, onion, eggs and bacon (if using) on a serving platter in the centre of the table.

16. Place the tomato, gherkins, carrot, beetroot, lettuce, tomato ketchup, mustard and chipotle aioli in bowls and let everyone build their own burger.

Thermomix Version:

The meat can be minced in Thermomix – use 600 g of rump steak, cut into 3 cm cubes and semi-freeze on a plate so the meat is firm.

1. Place meat into bowl and mince by pressing turbo 3 times for ½ second each time.

2. Place garlic cloves, halved onion, and a handful of parsley in bowl and chop 4 sec/speed 5.

3. Add remaining burger ingredients (including minced meat) and mix 5 sec/speed 3. Shape into patties, rinse and dry the bowl.

4. Place quartered carrots into bowl and grate 5 sec/speed 5. Prepare remaining ingredients as above.

THE PALEO WAY 10 WEEK ACTIVATION PROGRAM

The Paleo Way 10 Week Activation Program is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It teaches you the synergy between eating good food, moving your body every day and looking at the positive sides to life. The secrets to a healthier and happier life.

Reclaim your health at The Paleo Way.

Connect with Expert Pete Evans.  

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