Mushroom burger
Preparation:
Clean the mushrooms and hollow out the heads.
Wash tomato and cut into slices. Avocado seed and also cut into slices.
Wash arugula as well. Peel and slice shallots and sauté in a pan with Kanso margarine over medium heat until brown, then set aside. In the same pan, cook the Weiderind Burger Pattys.
Now fill the mushroom heads with Kanso mushroom cream. Then top with some arugula. Place tomato slices on top and half a sliced avocado on each. Add meat, bacon and grilled onions. On top again a stuffed mushroom.
Recipe by Anna-Lena Leber
urgesund@leber.com.de
https://urgesund-fotografie.de
Ingredients
| Ingredient | Quantity |
|---|---|
| large brown mushrooms | 4 |
| medium tomato | 1 |
| Avocado | 1 |
| Arugula | some |
| Shallots | 2 |
| Kanso mushroom cream | 2 TBSP. |
| Burger meat patties from pasture beef | 200 g |
| Kanso margarine | 20 g |
| Salt and pepper | some |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1075 | 48,7 | 88,5 | 14,5 | 1,4 : 1 | 2 servings |
| 537 | 24,4 | 44,2 | 7,3 | 1,4 : 1 | 1 serving |
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