AIP Loco Moco Burger
Ingredients:
Cauliflower Rice
- .5 head Cauliflower riced
- 1 tsp Coconut Oil
- .25 tsp Sea Salt
Loco Moco
- .5 lb Ground Beef
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- .5 tsp Sea Salt
- 2 tbsp Coconut Oil plus more if needed
- 1 c Onions sliced
- 8 oz Mushrooms sliced
- 2 cloves Garlic sliced
- 2 tbsp Arrowroot Powder
- 1 c Beef Broth
- .5 Avocado sliced
- 1 Beets boiled and peeled
- 2 tbsp Fresh Parsley chopped, garnish
Instructions:
- In a small pan, boil beet until tender. Shock in ice water, peel, then set aside in fridge to cool.
- After ricing the cauliflower florets, place in a pan with the coconut oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
- Combine the ground beef, onion powder, garlic powder and salt and form into burger patty shapes. Heat the coconut oil in a pan and cook the patties on both sides until cooked to your liking. Remove and set aside to keep warm.
- Use the same pan and add a dash of coconut oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
- Pour most of the beef broth into the pan. Reserve 1/4 cup of the broth and whisk with the arrowroot powder. When the mixture in the pan has reduced a bit, add in the arrowroot mixture and cook for 1-2 minutes more to reduce to a thick gravy.
- In the meantime, peel and slice the avocado and dice the beetroot.
- Serve the burger patty over the cauliflower rice (on which you have spooned the gravy) and top with the sliced avocado and diced beetroot. Garnish with parsley.
Nutrition
Calories: 686kcal | Carbohydrates: 41g | Protein: 31g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 81mg | Sodium: 1490mg | Potassium: 1768mg | Fiber: 11g | Sugar: 12g | Vitamin A: 393IU | Vitamin C: 91mg | Calcium: 114mg | Iron: 5mg
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