Joy’s Burger

Joy’s Burger

As a kid, I used to love coming home after a long surf and seeing my mum, Joy, making burger patties. Not a lot has changed since then. I still love going for long surfs and still feel starving afterwards.

  • serves: 4
  • yields: -
  • prep time: 20 minutes
  • cook time: 25 minutes
  • contains: eggs
  • standard
  • autoimmune
  • all-in-one
  • standard
  • autoimmune
  • all-in-one

What you'll need

  • 8 large portobello mushroom
  • 4 tablespoons coconut oil melted
  • Himalayan salt
  • freshly ground black pepper
  • 4 bacon rashers (optional)
  • 2 onions sliced into rings
  • 4 organic free-range eggs
  • 8 slices tomatoes
  • 4 gherkins sliced
  • 2 carrots grated
  • 1 large beetroot julienned
  • 8 butter lettuce leaves
  • good-quality tomato ketchup to serve
  • wholegrain mustard to serve
  • chipotle aioli to serve
  • Patties
  • 600 g chuck steak minced
  • ½ onions finely diced

  • 2 garlic cloves crushed

  • 1 organic free-range eggs
  • 1 tablespoon Dijon mustard
  • 1 pinch dried oregano
  • 1 pinch dried chilli flakes
  • 1 tablespoon flat-leaf parsley chopped
  • 1 teaspoon Himalayan salt
  • 1 teaspoon freshly ground black pepper

Method

This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.

1
Preheat the oven to 220°C. Line a baking tray with baking paper.
2
Destem the mushrooms and place them stem-side down on the tray. Drizzle on 1 tablespoon of the coconut oil or other fat, season with
salt and pepper and bake in the oven for 10–15 minutes, or until the mushrooms are tender.
3
Place the mushrooms on paper towel to remove excess moisture. Allow to cool.
4
Place all the patty ingredients in a large bowl and mix well. Shape into four patties.
5
Heat a barbecue hotplate to medium–high.
6
Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes. Stir the onion occasionally so that it doesn’t burn.
7
. Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised. Remove from the barbecue and keep warm.
8
Add the remaining tablespoon of coconut oil or other fat and cook the eggs to your liking. Season with salt and pepper.

What you'll need

  • 8 large portobello mushroom
  • 4 tablespoons coconut oil melted
  • sea salt
  • 4 good-quality bacon rashers (optional)
  • 2 onions sliced into rings
  • 4 gherkins sliced
  • 2 carrots grated
  • 1 large beetroot julienned
  • 8 butter lettuce leaves
  • Patties
  • 600 g chuck steak minced
  • ½ onions finely diced

  • 2 garlic cloves crushed

  • 1 pinch dried oregano
  • 1 tablespoon flat-leaf parsley leaves, chopped
  • 1 teaspoon Himalayan salt

Method

This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.

1

Preheat the oven to 220°C. Line a baking tray with baking paper.

2

Destem the mushrooms and place them stem-side down on the tray. Drizzle on 1 tablespoon of the coconut oil or other fat, season with
salt and bake in the oven for 10–15 minutes, or until the mushrooms are tender.

3

Place the mushrooms on paper towel to remove excess moisture. Allow to cool.

4

Place all the patty ingredients in a large bowl and mix well. Shape into four patties.

5

Heat a barbecue hotplate to medium–high.

6

Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes. Stir the onion occasionally so that it doesn’t burn.

7

Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised. Remove from the barbecue and keep warm.

What you'll need

  • 8 large portobello mushroom
  • 4 tablespoons coconut oil melted
  • Himalayan salt
  • freshly ground black pepper
  • 4 bacon rashers (optional)
  • 2 onions sliced into rings
  • 4 organic free-range eggs
  • 8 slices tomatoes
  • 4 gherkins sliced
  • 2 carrots grated
  • 1 large beetroot julienned
  • 8 butter lettuce leaves
  • good-quality tomato ketchup to serve
  • wholegrain mustard to serve
  • chipotle aioli to serve
  • Patties
  • 600 g chuck steak minced
  • ½ onions finely diced

  • 2 garlic cloves crushed

  • 1 organic free-range eggs
  • 1 tablespoon Dijon mustard
  • 1 pinch dried oregano
  • 1 pinch dried chilli flakes
  • 1 tablespoon flat-leaf parsley chopped
  • 1 teaspoon Himalayan salt
  • 1 teaspoon freshly ground black pepper

Method

This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.

1

To make the patties, place the garlic cloves, onion, and a handful of parsley in the All-in-one Kitchen Appliance bowl and chop for 4 seconds/speed 5. Add the remaining burger ingredients (including minced meat) and mix for 5 seconds/speed 3. Shape into patties, rinse and dry the bowl.

2

Place the carrots into the All-in-one kitchen Appliance bowl and grate for 5 seconds/speed 5.

3

Preheat the oven to 220°C. Line a baking tray with baking paper.

4

De-stem the mushrooms and place them stem-side down on the tray. Drizzle on 1 tablespoon of the coconut oil or other fat, season with
salt and pepper and bake in the oven for 10–15 minutes, or until the mushrooms are tender. Place the mushrooms on paper towel to remove excess moisture. Allow to cool.

5

Heat a barbecue hotplate to medium–high. Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes. Stir the onion occasionally so that it doesn’t burn. Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelized. Remove from the barbecue and keep warm. Add the remaining tablespoon of coconut oil or other fat and cook the eggs to your liking. Season with salt and pepper.

6

Place the patties, mushrooms, onion, eggs and bacon (if using) on a serving platter in the centre of the table. Place the tomato, gherkins, carrot, beetroot, lettuce, tomato ketchup, mustard and chipotle aioli in bowls and let everyone build their own burger.


Notes

The meat can be minced in All-in-one Kitchen Appliance. Use 600 g of rump steak, cut into 3 cm cubes and semi-freeze on a plate so the meat is firm. Place meat into bowl and mince by pressing turbo 3 times for ½ second each time.

  • standard
  • autoimmune
  • all-in-one