What is better in summer then grilling out, and what is better for the 4th of July then burgers and fries? Well this can be quite the conundrum for Paleo and Wheat belly folks, because our favorite burgers are sandwiched between two pieces of wheat buns and are traditional fries are made with white potatoes. However this delicious burger recipe and our French Fried Plantain Fries find easy quick solutions to this challenge. Instead of wheat buns we opted for the easy switch out of portabella mushroom cap ‘buns’. While making Paleo non wheat buns is an option too, this is so much easier and with this burger just adds to the juicy yumminess!
What is your favorite grill out meal for the 4th of July? Share below.
Until next time, enjoy the good life,
Woman on the Journey
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Ingredients
Beef Patties
- 2 pound ground beef
- 1 cup basil
- 1 fresh red or chili pepper (*optional)
- 3 1/2 tbs olive oil
Veggies
- Portabella mushroom caps (enough to make all burgers for about 8 to 10 burgers)
- 2 to 3 zuchinnis
- 2 to 3 squash
- 3 to 4 tomatoes
- Salt to taste
- Pepper to taste
- Olive oil to taste
- Balsamic vinegar to taste
- Lemon Juice to taste
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Tools
- Two large baking dishes for veggies to soak
- Knife
- Mandaline
- Burger Press
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In large bowl combine all ingredients for burger patties then scoop meat into burger press to make patties set aside (In our house I make it up without the chili pepper first, for Tristan, then make up all the rest with it in them after marking Tristan’s with a toothpick). Set aside in fridge.
Cut all veggies thick enough that they won’t slide off grill but not too thick about 1/8 inch or more. Tomatoes slightly thicker and leave caps as they are. place all veggies in baking dishes to soak with tomatoes and mushrooms on top. Add salt and pepper then coat with balsamic, olive oil and lemon juice till coated and to taste. I like quit a heavy handed pour.
Fire up the grill and cook to your grills instructions and to your taste of how well done. Enjoy!