Cleaver’s Paleo Tomato Beef Burger in a Portobello Mushroom Bun

Delicious and paleo-friendly! A delightfully fresh and healthy twist on a classic burger stack using our organic paleo chuck & brisket beef burger patties.

Serves: 4
Prep: 15 mins
Cook: 15 mins

  • 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
  • Pepper

Sweet Potato Fries

  • 2 large sweet potato
  • 2L coconut oil

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 5 minutes and turn them over, cover again for another 5 minutes until the mushrooms are tender.

Place onion ring and 3 tbsp oil in frying pan cook on medium heat for 3-5 minutes 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 sides or to your liking.

Assemble burger with mushroom ‘buns’, pickles and vegetables.

Sweet Potato Fries

Cut sweet potato into sticks and keep in cold water.

Drain sweet potato while heating frying oil to 180°C. 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 230°C for 5-10 minutes.