Tuesday, July 16, 2013

One Cheeseburger, Hold the Buns!

I'm guilty as charged. I love love love making burgers on the grill, but for the past five years or so, I have only eaten them without the bun. It was too heavy and filling. If I did have a bun, I wouldn't have any sides, not for any other reason than fullness. Since I've been on the Paleo for a bit, a friend of mine introduced me to portobello cap burgers. I couldn't believe how delicious it was. We got grass fed organic ground beef and marinated the mushroom caps in olive oil, salt and pepper for about 20 minutes before grilling them along with the burgers. I only put them on the grill for 5 minutes on each side. They're not greasy or slide when you eat them. I do an opened face shroom burger, while Madelene goes full steam ahead with the whole package. Try it, you'll love it!

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