The Ultimate Gluten Free Burger


4 organic beef patties
3 tbsp coconut oil
8 large portobello mushrooms
4 slices nitrate free bacon (optional)
8 slices tomatoes
4 gherkins, sliced or fermented pickles
2 brown onions, sliced into rings
1 large beetroot, peeled and cut into thin matchsticks
8 leaves butter lettuce
4 organic feed eggs
Sea salt


2 tbsp homemade tomato sauce
4 tbsp chipotle aioli
2 tbsp seeded mustard


For wheat free bun:

  1. Preheat the oven to 240°C. Place Portobello mushrooms on a baking tray lined with baking paper or tin foil.
  2. Drizzle the mushrooms with coconut oil or other fat of choice, season with salt and pepper and roast in the over for 10-15 minutes or until the mushrooms are tender.
  3. Remove from the oven and place the mushrooms on a paper towel to remove excess moisture. Allow to cool.

For the patties:

  1. Heat the barbecue grill to medium heat. Add two tablespoons of coconut oil and place the patties, bacon and onions on the barbecue. Cook for 5 minutes or until golden, then flip the patties and bacon over and continue cooking for a couple of minutes or until cooked through and the onions are tender and caramelized. Remove and set aside to keep warm.
  2. Add a little more coconut oil to the barbecue and cook the eff to your liking. Season with salt and pepper.
  3. Place the patties and the burgers in the middle of the table with all other components in individual bowls and let allow people to customize their burger.