Hamburgers are meaty and juicy discs of happiness. They're normally slapped between two pieces of bread, which you can replace with portobello mushroom caps. Then you'll find yourself with an explosively tasty grain-free burger. We win.
2 extra large portobello mushroom caps, cleaned
1 tablespoon olive oil
2 all-natural beef patties (no hormones added)
Pickles (I like organic seasoned with sea salt)
Paleo mayo (see below)
In a large grill pan, heat the oil and sauté the mushroom for 5-7 minutes per side. Cook the patties in a large skillet. Assemble burgers to your heart's content, using suggested condiments or any others that you desire.
1 egg yolk, room temperature
2 tablespoons lemon juice, room temperature
1/2 teaspoon sea salt
1 cup olive oil
Add yolk, lemon and sea salt to a small bowl and mix with an immersion blender for 30 seconds. Keep the blender running and very slowly add a few drops of oil at a time. Have patience, because this mayo is worth it. Keep slowly adding a tiny but of oil at a time (while blending) until all of the oil is used. Store in the fridge for up to 2 days.