A delightful fresh twist on a classic burger stack
- 8 tbsp coconut oil
- 8 large Portobello mushrooms, cores removed
- 8 slices tomatoes
- 4 tbsp pickled vegetable or 1 small grated beetroot
- 2 brown onions, sliced into rings
- 8 lettuce leaves
- 4 Cleaver’s Organic Paleo Burger Patties (left out to room temp)
- Sea salt
Drizzle the mushrooms with 3 tbsp oil and season with salt and pepper on both sides. In a large frying pan, on medium low heat, cover with lid, cook mushroom for 5min and turn them over, cover again for another 5min until the mushrooms are tender.
Place onion ring and 3tbsp oil in frying pan cook on medium heat for 3-5 min each side until onion are caramelised, season with sea salt
Heat the frying pan to medium heat, add two tablespoons of oil and cook the patties for 4 minutes both side or to your liking.
Assemble burger with mushroom ‘buns’, pickles and vegetables.
Sweet Potato Fries
- 2 large sweet potato
- 2 L coconut oil
Cut sweet potato into sticks and keep in cold water
Drain sweet potato while heating frying oil to 180C. Fry half of the potatoes at a time, for 6-8 minutes until golden. Alternatively potatoes can be tossed in a couple of tablespoons of oil and baked in oven on 230C for 5-10min.