Who doesn’t love a little Summer burger fun? I surely love a good burger every now and then. So I’m sharing my favourite recipe here!

Recipe Type: GF, DF, RSF, Paleo

Serves 4
Time 45 mins

On this particular evening, I made the patty as per the recipe then layered it in the lettuce bun with tomato, smashed avocado, [burger patty], gorgonzola, balsamic caramelised mushies/onions and baby spinach. With a side of Eggplant Chips.

For Burger Patties:

• 400g organic mince of choice
• 1 red onion, diced finely
• 2 cloves garlic, crushed
• salt and pepper to season
• handful of fresh mixed herbs (I love parsley, mint and basil)

For the balsamic caramelised red onion (+ mushrooms):

• 1 red onion, sliced
• 1 clove garlic, crushed
• 10 button mushrooms, sliced
• 3 T balsamic vinegar

For the rest of the burger

• Ice berg or fancy lettuce leaves, carefully peeled from the head – these will form the “bun” of your burger so you’ll probably need a couple of leaves folded together to encapsulate the burger.
• sliced tomato for 4 people
• organic cheese of choice if desired (I love gorgonzola)
• Whatever other burger ingredients you may desire (pickles, mustard, mashed avo, spinach, cucumber, relish etc.)

Method:

1. Place all burger patty ingredients in a bowl and combine together with your hands.
2. Form into 4 burger patties and place on plate in the fridge so they can firm up a bit.
3. Sautee onion, garlic and mushrooms in a pan for about 3 minutes until cooked down, add balsamic vinegar to caramelise and infuse flavour for 2 more minutes. Set aside until assembling burgers.
4. Slice tomato, and other salad items for the burgers, prepare lettuce leaves.
5. Take burger patties out of fridge and grill on a medium heated pan until cooked through.
6. Assemble burgers in the lettuce leaves and devour!