Saturday, December 28, 2013
Tasty hamburgers topped with mushrooms, Swiss cheese, caramelized onions and delicious, crispy bacon. Hmm, I thought my stuffed hamburgers were nice, but these are even nicer! Yummy for your tummy! After Christmas, I'm more than a little tired, but have to get my mind in gear to share a few things with my friends here and on the team's Facebook as I've been MIA for a little while with all the preparations for the festivities. I made a huge Christmas buffet this year and we ate outside under a big Bohio and in the evening we played Rummy (cards). It was wonderful and the day was a hit with our family and friends. We're doing the same in a few days' time for New Year's Day. Phew! How about you? Have your holidays been fun and busy too?
16 slices bacon
1 lb fresh mushrooms (0.45 kg)
1 tsp dried parsley (5 mL)
3/4 tsp seasoning salt (3 mL)
2 tbsp heavy cream (30 mL)
1 large white onion, peeled and chopped
2 cups grated Swiss cheese (500 mL)
3 lbs lean ground beef (1.4 kg)
3 tbsp Gluten-Free Bake Mix 2, OR 1 tbsp coconut flour (45 mL)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp granulated garlic (5 mL)
3/4 tsp black pepper (3 mL)
Preheat oven to 190°F (90°C). In two large frying pans, fry bacon over medium heat until getting crispy on one side. Turn heat off. Flip bacon when slightly cooled, cover pans with lids and cook over very low heat until crispy. In small casserole dish, set bacon aside in low oven. Reserve bacon fat.
Wash and scrub mushrooms. Slice mushrooms and in a frying pan with some reserved bacon fat, fry mushrooms 2 minutes, tossing to coat with fat. Place lid on pan and cook until mushrooms release liquid and the liquid evaporates. Sprinkle mushrooms with parsley and seasoning salt and pour cream over mushrooms. Stir-fry briefly until cream is incorporated. In small casserole dish, set mushrooms aside in low oven. In frying pan in bacon fat, fry onions over medium heat until caramelized. This may take up to 20 minutes, as part of the cooking time will be over low heat. Stir frequently. Keep warm in dish in oven.
Hamburgers: In large bowl, combine ground beef and Gluten-Free Bake Mix 2. In small bowl, beat eggs with fork. Add salt, seasoning salt, garlic and black pepper. Stir into ground beef and make 16 patties. Fry patties in 2 frying pans over medium heat without overcrowding the pans.
Using split buttered Hamburger Buns, assemble each hamburger bun with one burger patty, mushrooms, onions, one crispy bacon slice (broken in two) and 2 tbsp (30 mL) grated Swiss cheese. Serve immediately.
Yield: 16 hamburgers
1 hamburger without bun and without trimmings
2.3 g protein
8.3 g fat
3.1 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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