Sunday dinner 8.24.14


Who doesn’t love a good burger? While it may be difficult to imagine one without a bun, I’ve found that I’m way more creative with toppings when I can’t just ‘put a lid on it (aka bun).’ My burgers have no room for a bad hair day, but I love the challenge!

My latest accessory attempt was a mushroom sauce. Why, because the hubs found a recipe that sounded delicious from and I wanted to test my abilities. Another beautiful side effect of eating real food was the need and love of developing some serious cooking skills. But alas, back to me slicing mushrooms and being thankful that we had a wee bit of beef bone broth from our mugful the night before (get that collagen in the tasty way, ladies)!

So, the burger twist tonight was that we used bison from the farmer’s market. Bison is super lean and dried out quickly, so I’ve found that adding an egg for additional fat really keeps it moist. But in this day, woot woot, I cracked open my first double yolk!IMG_2634.JPG
I then added in the meat, 1/4 c brown rice flour, 1 tbsp garlic powder, 1 tbsp onion powder and 1/2 tbsp turmeric. I’m not a fan of using my hands, so made my silicone spatula do the heavy lifting.




I sear each side on the grill pan and then throw in a 350 degree oven for about 10 mins.

In the meantime, I have peeled and sliced a butternut squash and red onion.



I place each on a separate foil-lined baking sheet. I drizzle the squash with coconut oil and the onion with olive oil. Salt and pepper are sprinkled on each. They all go in the hot box as well.

Then, I turned my attention to the shrooms! A simple slice and thrown in a pan with 2 tbsp of grass-fed Kalona butter and we were in business! I let it sauté for several minutes before adding 1/4 c beef broth and 1/4 c heavy cream. I let it reduce (this was quick!) until syrupy. Then made my burgers by layering on the onion and then the mushroom sauce and adding the squash chips on the side. Heavenly!





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