Portobello Bison Burgers with Celery Jicama Slaw
Top this protein-packed Portobello Bison Burger off with this refreshingly tangy Celery Jicama Slaw for the perfect Cleanse BBQ. Did you know that jicama has a prebiotic called inulin that helps feed your gut bugs so that they can take the macronutrients like protein and convert it into strategic amino acids that nurture the adrenal glands and help stabilize blood sugar? This unique type of soluble fiber seems to aggressively go after belly fat. Here's to putting power on your plate!
Cleanse Dinner Days 8-10, Phase 3 | Serves: 4 |
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 for burgers:
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.
Meanwhile, make 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 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.
Top this protein-packed Portobello Bison Burger off with this refreshingly tangy Celery Jicama Slaw for the perfect Cleanse BBQ. Did you know that jicama has a prebiotic called inulin that helps feed your gut bugs so that they can take the macronutrients like protein and convert it into strategic amino acids that nurture the adrenal glands and help stabilize blood sugar? This unique type of soluble fiber seems to aggressively go after belly fat. Here's to putting power on your plate!
Cleanse Dinner Days 8-10, Phase 3 | Serves: 4 |
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 for burgers:
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.
Meanwhile, make 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 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.
