Portobello Bacon Burgers

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 1121 | FAT 101G | CARBOHYDRATES 7G | FIBER 1G | NET CARBOHYDRATES 6G | PROTEIN 46G

This recipe is simply a traditional hamburger using portobello mushrooms as the bun. It makes one serving, but you can multiply the ingredients for however many burgers you wish to prepare. I’ve listed a number of toppings here, but feel free to choose your own.  I highly recommend topping this burger with our blue cheese butter recipe.

INGREDIENTS:

  • 2 large portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 slices bacon
  • 6 ounces ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce
  • 2 slices cheddar cheese (or cheese of your preference)
  • 1 slice tomato
  • 1/4 cup mixed greens or arugula
  • 1 tablespoon reduced-sugar ketchup

PREPARATION:

  1. Remove the stem from the portobello mushrooms and scrape out the gills with a spoon. Put them in a bowl or shallow dish and add the olive oil, balsamic vinegar and half of the salt and pepper; marinate for at least 30 minutes.
  2. Cook the bacon in a skillet at medium-low heat until crispy, flipping over a couple of times to evenly cook each side. Set aside for later use as a topping.
  3. Turn the grill on medium-high heat (about 200-300 degrees). In a bowl, mix together the ground beef, garlic powder, onion powder, Worcestershire sauce, and the rest of the salt and pepper. Form into a patty, ideally not quite as wide as the portobello “buns.”
  4. Put the portobello mushrooms and the burger on the grill (you may need to do this separately if you are preparing multiple servings). Cook the portobello mushrooms for about 3-4 minutes on each side until they are soft and heated through. The burger will take about 5-6 minutes on each side for medium-rare. Put the cheese on the burger for the last minute of cooking to melt.
  5. Assemble your burger with the bacon and the rest of the toppings between the portobello mushrooms.
  • Yield: 1

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Bacon Deviled Eggs

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 162 | FAT 14G | CARBOHYDRATES 1G | FIBER 0G | NET CARBOHYDRATES 1G | PROTEIN 8G

INGREDIENTS:

  • 3 slices bacon
  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • dash hot sauce
  • ¼ teaspoon paprika (plus more for garnish)

PREPARATION:

  1. Slice the bacon into thin pieces and put into a pan. Put on the stove at medium-low heat. Cook slowly, stirring often until the fat is rendered and the bacon is crispy.
  2. Meanwhile, bring a saucepan of water to a boil. Add the eggs and reduce the heat to a simmer. Cook the eggs for 12 minutes. Remove the eggs from the pot and put into a bowl of ice water. Let the eggs sit in the ice bath for 10-15 minutes until cooled. Peel the eggs, slice in half and remove the yolks into a separate bowl.
  3. Mix the rest of the ingredients together with the egg yolks, along with 1 tablespoon of the bacon fat. Lay the egg white halves onto a serving platter. Put a couple of pieces of bacon in the bottom of the egg white halves. Put the egg yolk mixture into a piping bag or a Ziploc bag with the bottom corner cut off.
  4. Pipe the mixture into the egg white halves and top each with remaining pieces of bacon. Sprinkle with a little paprika to garnish.
  • Yield: 6

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

Please follow and like us: