CHILI CORIANDER SWEET POTATO BURGER ON MUSHROOMThis Paleo Chili and Coriander Sweet Potato Burger on mushroom is a remake of one of the popular sausage recipes here, the Chili and Coriander Sweet Potato Biohacker Beef Sausage. It’s popular because it contains anti inflammatory herbs coupled with complex carbs in sweet potatoes plus the protein from beef and pork. This sausage combination makes a good post work out meal. That aside, the combination of chili and coriander is always a winner in terms of the taste. The burger is served on a flat mushroom with avocado and a burger coleslaw mix of cabbage, red onion and pineapple. Simple minimal ingredients and easy to make.
200 g grass fed mince, 1 rasher free range fatty bacon, 2 tablespoons raw grated sweet potato, 2 tablespoons chopped coriander, 1/2 or more chili, salt
Mix all the ingredients together. Divide into 4 parts and shape into burger patties
Bake in the oven in a baking tray at 220 degrees in a preheated oven for about 20 minutes.
If you’re having bacon with your burger cook it at the same time in the oven as the burgers until crisp in a separate tray or cook it using your preferred method.
CRUNCHY BURGER SLAW
This is just a combination of thinly sliced cabbage (you can use lettuce), red onions and chopped pineapple, all mixed together.
GRILLED FLAT MUSHROOMS
Just warm up the mushrooms on the grill about a minute each side. If left for too long they will start cooking and releasing water and you might have a soggy burger. You can season the mushrooms with salt and whatever you like