Thursday, June 16, 2011

Mushroom Burger with Parsnip-Sweet Potato Hashbrowns

*Find this and other paleo recipes on Chowstalker!*

No story or sermon today, just hardcore food pr0n!

1 lb ground beef (I used pastured, not-100%-grassfed cow from Zekiah Farms)
4 oz sliced baby portabellas
2 slices of your favorite cheese (or not)
a couple cloves of garlic, chopped
2 TBS clarified butter or fat of choice

1 small sweet potato
2 parsnips
Salt and other seasonings to taste- I used some Trader Joe's 21 Seasoning Salute and Everyday Seasoning
1/2 cup duck fat

Saute mushrooms and garlic over medium high heat, set aside.  Make the hashbrowns- heat duck fat over medium-high heat, shred sweet potato and parsnips, and add to pan.  Add seasonings and stir every few minutes until browned to your liking (about 10-15 minutes).  While the hash browns are cooking, make your burgers- I made mine about 1/2lb each, about 1 inch thick, sprinkled on some TJ's Everyday Seasoning, and made indentions with my fingers to help them stay flat while cooking.  I did four minutes on the first side, flipped them, added the mushrooms and cheese, and cooked about 3 or 4 more minutes on medium-high heat for medium burgers.

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