Low carb lunch or dinner recipe for Portobello Burgers with an avo salad
500g lean steak mince
1 red onion – peel and chop finely
1 egg – beat
2 tbsp parsley
8 large brown mushrooms
1 tomato – cut into thin slices
4 tbsp mayonnaise
2 avocadoes – halve, stone, peel and slice
8 leaves spinach
paper towels, olive oil, salt & pepper (from your pantry)
Tip the burger ingredients into a large mixing bowl: steak mince, onion, parsley, eggs, salt and pepper. Mix until well combined (you can use your hands). Shape into burger patties. Heat a few glugs of olive oil in a large frying pan on medium to high heat. When the oil is hot, gently lay the burger patties in the pan and fry for about 6 to 8 minutes on each side until golden. Drain on paper towels and keep warm.
Turn the grill on in the oven. Place the mushrooms on a baking tray. Remove the stems and drizzle with olive oil. Season with salt and pepper. Grill for about 5 minutes on each side until done.
To serve, divide the mushrooms between the plates and top each with a burger patty, spinach leaf and slice of tomato. Serve slices of avocado on the side with a dollop of mayonnaise.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.