We have been BBQ'ing a lot this past month, especially after school, such a lovely thing, sitting outside grilling simple meals.
So for July's Bioglan blog post i'm sticking with the theme of quick, easy, healthy recipes that you can cook either indoors or outside on the BBQ. This recipe is great if you are trying to loose weight, if you are gluten/wheat free, on a Paleo diet, want to boost your protein, vegetarian, vegan (ditch the egg) or like myself simply prefer to eat lighter meals in the evening.
what you will need
- your burger of choice, meat, or veggie... i have chosen some marinated tofu.
- 2 Large Portobello mushrooms per burger
- Onion (oil, soy sauce and honey for frying)
- Lettuce or baby spinach
- avocado, toms, lemon juice, garlic, salt and pepper, chill, fresh coriander (for guacamole)
- Bioglan Green Boost
- Egg (optional- makes for a messy meal, but highly recommend!)
- Healthy hollandaise
Sautee your onions with a glug of olive oil, table spoon of honey and a good splash of soy or tamari sauce.
Either pop your mushrooms on a baking tray (remove the stems) and dry roast in the oven (180c) for 10 mins, turn and roast for another 10 mins. Or pop them on the BBQ along with your burger. I like grilling them on the BBQ dry (without brushing them with olive oil) as i like to pick them up as you would if you were eating a regular burger and also by grilling them dry you end up with a slightly crispier sort of like a toasted bun. But if you are after a knife and fork meal (and be warned - eating this style of burger with your hands is truly a messy affair) then you could brush the mushroom with some oil.
I love adding Bioglan to my guacamole, to me its a no brainer, it really doesn't change the flavour of the guacamole while giving us a healthy boost, and in turn making this burger a nutritionally balanced meal. So make your guacamole in the normal way you would and try adding a tsp of Bioglan Green Boost, you wont be disappointed. Also just a thought if you usually add mayo or yogurt to your guacamole maybe leave them out this time, otherwise the mixture will be too wet and you'll have no chance keeping your burger stack in one piece!
Once your burger is cooked and your portobello is well grilled and any mushroom juice drained and patted dry. Fry an egg (i just move the onions to one side and fry the egg in the same pan) then start stacking your deluxe burger! Start with the shroom, then the burger, the the guac...
Then balance the egg in the guac, add the deliciously salty sweet onions...
Add a dollop of healthy hollandaise slap on a lettuce leaf, pop on the shroom lid, roll up your sleeves and get stuck in!!
The most delicious food disaster waiting to happen - always worth it!
This post was created in collaboration with Bioglan Superfoods. I'm taking part as their 'Family First' Superpowered Hero - for more recipes, tips and inspiration head over to their website , Instagram or check out their Twitter .