Primal (and Keto) Cowboy Burgers

It’s Memorial Day weekend, and we know many of you will be celebrating with friends and family. To that end, we’ve got a perfect addition to your Primal and Primal-keto menu: the cowboy burger. With tender portobello mushroom caps, grass-fed beef, bacon, BBQ flavor (you know we’ll be using our very own Primal Kitchen® Classic BBQ Sauce), crispy onions, cheddar and more, it’s so much more than your average burger. Enjoy—and have a Happy (and Healthy) Memorial Day, everyone!

Servings: 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

Burgers:

• 1 lb. Grass-fed Ground Beef
• 1/3 lb. Bacon Slices
• 1/4 cup Parsley
• 1 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Paprika
• 1/4 tsp. Salt
• 1/4 tsp. Black Pepper
• 2 oz. sliced Grass-fed Cheddar (optional)
• ¼ cup Primal Kitchen® Classic BBQ Sauce
• ½ cup sliced Tomatoes
• 1 cup Butter Lettuce

Crispy Onions:

• 1 Yellow Onion, thinly sliced
• 2 Tbsp. Coconut Milk
• 1 tsp. Lemon Juice
• 1/4 cup Almond Flour
• Pinch of Salt and Pepper

Mushroom “Buns”:

• 4 Portobello Mushroom Caps
• 2 Tbsp. Balsamic Vinegar
• 1 Tbsp. Olive Oil

Instructions:

Preheat the oven to 350 ºF. Mix the coconut milk and lemon juice together and toss the onion slices in them. Allow them to marinate for 30-45 minutes at room temperature.

Roast the bacon at 350 ºF for approximately 30 minutes. Reserve the bacon fat and 4 slices of bacon. Roughly chop the remaining bacon. Allow the bacon to slightly cool and combine the beef, chopped bacon, parsley, garlic powder, onion powder, paprika, salt and pepper in a bowl. Form the meat into 4 patties. Heat a small amount of the reserved bacon fat over medium-high heat in a skillet and add the patties to the pan once hot. Sear the burger patties for 1 minute on each side and then transfer the pan to the oven. Allow the burgers to cook until they reach your desired internal temperature. Place a slice of cheddar on each of the patties and place back into the oven for 1 minute until they melt.

Heat the oven to 375 ºF. In a dish or shallow bowl, combine the almond flour with a pinch of salt and pepper. Remove the onions from the coconut milk mixture and dredge them the almond flour mixture. Lay them flat on a parchment covered sheet pan so they are barely touching and bake at 375 ºF for 15 minutes. Flip the onions over and spread them out before letting them bake for another 5-10 minutes, or until they are well browned and starting to crisp.

Clean the mushroom caps with a damp towel. Remove the stem and use a spoon to remove the gills on the underside. Toss the mushroom caps in the balsamic vinegar and olive oil. Place them gill side down on a baking sheet and roast for about 15 minutes at 375 ºF, or until soft.

Assemble the burgers by placing a portobello mushroom on the bottom, followed by the burger, bacon slice, BBQ sauce, lettuce, tomato and crispy onions.

Nutrition Information: (1 Burger Patty, ¼ cup portion Onion Pieces, 1 cup Portobello)

• Calories: 592
• Net Carbs: 10 grams
• Fat: 40 grams
• Protein: 42 grams

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