Portobello Bison Burgers With Celery Jicama Slaw: Phase 3 Recipe

For a perfect CLEANSE BBQ, try cooking this protein-packed recipe, for the PHASE 3 of your Fast Metabolism Diet!

Phase 3 Recipe

Servings: 3 / Prep Time: 40 minutes / Total Time: 45 minutes

INGREDIENTS 

For burgers:

  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons olive oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound ground bison/buffalo

For slaw:

  • 5 tablespoons mayonnaise (safflower, olive, or avocado oil mayo)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons olive oil
  • ½ teaspoon birch xylitol
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups julienne-sliced celery
  • 4 cups peeled, julienne-sliced jicama
  • To serve: 2 sprouted grain hamburger buns (4 halves) optional

DIRECTIONS

Cook vegetables:

Pulse the onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add the mushroom mixture, salt, and pepper and cook, occasionally stirring, until the vegetables begin to brown and the liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, occasionally stirring about 15 minutes.

Make Celery Jicama Slaw:

Whisk together the first 7 ingredients (mayonnaise through pepper) in a medium bowl. Add the celery and jicama, tossing to coat. Let stand 15 minutes to develop flavors.

Finish and cook Portobello Bison Burgers:

Mix the buffalo into the cooled mushroom mixture with your hands until well combined. Form into 4 patties.

Heat a grill (or grill pan) to medium-high heat. Cook the burgers, turning once, about 6 to 8 minutes total, or until done to your liking.

Serve the burgers, open-faced on sprouted grain bun halves, topped with the slaw.

ENJOY!

 

Source: HAYLIE POMROY

 

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