Burger, Mushrooms and Asparagus Dinner
I love to eat burgers with buns; crusty ciabatta and Eli’s soft brioche rolls are my favorites. However, a burger without a bun is actually pretty good, too. The key is good meat. I use either free range beef or buffalo. When meat is free range, it has more flavor and is leaner than animals raised in confinement.
Some of the meals I cook have lots of ingredients; but not this burger dinner—it is simple and delicious. Change things up with caramelized onions instead of mushrooms (or use both) or add tomato slices, raw onion and lettuce or any other toppings you enjoy.
If you would prefer to eat the burger with your hands, try steaming collard greens and using them as the “bun,” which is a trick I learned from the restaurant, Bareburger.
If you like ketchup, but want to avoid the sugar, just mix some concentrated tomato paste with a bit of white or cider vinegar and viola—instant low carb ketchup!
Burger, Mushrooms and Asparagus
1 ½ pounds beef or buffalo, divided into 4 burgers
1 pound shitake and oyster mushrooms, coarsely chopped
2 pounds asparagus, tough ends removed
Handful pine nuts
3 ounces goat cheese
Extra virgin olive oil
Salt and pepper
Grill or pan-fry on a cast iron pan burgers until done to your liking. In extra virgin olive oil, sauté mushrooms. I used shitake and oyster, but portabella, cremini or plain white mushrooms are fine, too.
On medium to low, sauté pine nuts in a tablespoon of butter until golden brown. Remove nuts. Put asparagus in pan and cover with water; cook until done, about 5 minutes. Drain well and mix with nuts. Add a couple ounces of goat cheese, and salt and pepper.
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