I love a good burger and nothing beats a homemade one. Our family enjoys this recipe every week, along side my sweet potato wedges! 


250g organic grass-fed beef mince

1 organic egg from pastured hen, whisked

1 organic large mushroom, sliced

1 tbsp organic extra virgin coconut oil

1 glove organic garlic, crushed

1 organic onion, sliced

1 small organic carrot, grated

1/2 tsp organic dried oregano

1/2 tsp organic ground cumin

1/2 tsp unrefined sea salt

A few slices of full fat organic grass-fed chaddar cheese

1 organic tomato, sliced

1 cup organic lettuce or spinach

Bread- use my paleo bread for gluten free option. Otherwise choose a sourdough bread made with ancient grains


1) Put the beef, egg, cumin, oregano, salt, carrot and garlic into a bowl and mix until combined, using your fingers is best. Place into the fridge for a couple of hours so it is easier to make into patties. Or use straight away if you don’t have time

2) Divide into two-four patties and pan fry or BBQ until cooked

3) Meanwhile, using the oil, stir fry the mushrooms and onions. Slice the cheese and tomato and wash the lettuce

4) Once the patties are cooked, layer all ingredients onto the roll. I like to put the beef on first then the mushrooms and cheese followed by the tomato and lettuce. That way the cheese melts!

Serve with a side salad and/or my sweet potato wedges 

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