If you’re looking for a burger idea that is grain-free and paleo-friendly, look no further.

This pastured grass-fed, grass-finished burger is made with a portobello bun, pastured bacon, avocado, goat cheese (optional) and a homemade bacon aioli sauce.

Yes bacon fans, bacon aioli! …and I included the recipe for making your own as well.  Let’s dive in…

paleo portobello burger with bacon aioli

Ingredients for One Burger:

2 large portobello mushroom caps

5-6 ounces pastured beef (whatever size you like.  5-6oz works for my metabolic type)

2 slices pastured bacon

1/2 avocado, sliced

1 tablespoon of goat cheese (optional)

pink salt, pepper, garlic powder to taste

2 tablespoon coconut oil or olive oil

Directions for Burger:

1.  Mix pastured beef into a bowl with pink salt, pepper and garlic powder to taste.  If you have other spices you like for your burgers, no problem.

2. Once it’s mixed, form into your patty and barbecue or saute in coconut oil or olive oil to your liking.

Note: if you’re making bacon for your burgers, you can also use the bacon fat after your done cooking your bacon to cook your burger in. I only recommend this if its from a clean, pastured pork source.  If you’re eating factory farmed bacon, first off, if you’ve been following me for awhile you know I abhor to that and never recommend it, but more importantly if you do, fat stores toxins… so whatever toxic lifestyle, stress, food, chemicals, etc. a factory pig endured, the toxins are bio-accumulated and stored in the pigs fat. 

The same goes for us, fat stores toxins.  When the liver can’t filtrate through an influx of daily toxins we get from food supply (non-organic, commercial food for example), environment, stress, etc. it shuttles toxins off to fat tissue which bio-accumulates and we gain fat weight (cells accumulate into tissue, tissue into pounds, pounds into weight gain and us frowning in the mirror).  This is the body’s own protection mechanism to protect the organs, nervous system etc. from being infiltrated with chemical and toxic compounds.  This is why when we ReBoot on average we see in 21 days a loss of 21+ pounds (males) and 15+ lbs (females)…with zero working out.  We have accumulated a lot of toxic junk over the years (even decades) and systematically tapping into that junk with proper protocol procedures begins to get it out of the body.  When the toxins go and the fat “holding” the toxicity no longer serves a purpose, fat loss goes with it.

Directions Portobello Bun:

1.  Heat your oven to 350 degrees F

2. Add a pinch of pink salt, pepper and garlic powder to each portobello mushroom cap.  Drizzle with a little bit of olive oil (1 teaspoon)

3. Add to a cookie sheet or other cooking pan face up (rub a little olive oil on the head of each cap so they don’t stick to the pan)

4. Bake for 10 minutes 

5. Once it’s done, take out and set aside. You may want to gently press on it and get some excess water out of it (mushrooms can hold a lot of water)

Ingredients for Bacon Aioli:

3 pastured egg yolks

1/2 cup olive oil

2 cloves garlic

1 tablespoon dijon mustard

2 tablespoons lemon juice

pink salt & pepper to taste

key ingredient:  1/4 – 1/2 cup left over bacon fat from your cooked bacon.  Again, for same reasons I mentioned above ONLY from pastured clean source.  You want this in liquid form, but not scorching hot.

Directions for Bacon Aioli:

1.  Add all your ingredients except the olive oil and bacon fat to a blender or food processor

2. Begin to blend and slowly start to drizzle your olive oil into the mixture.  Then drizzle in your cooled bacon fat.

3. Once it’s mixed, add to a bowl and set aside.



1. Cook your bacon

2. Prep your mushroom and your burger while bacon is cooking

3. After bacon is cooked and bacon fat has cooled, make your bacon aioli

4. Add your mushroom caps to the oven.  Start your burger. 

5. Burger and mushroom should be done about the same time.

6. Let both the burger and mushroom sit for at least 5 minutes.

7. Construct your burger:  Sequence I did… portobello bun, burger, avocado, goat cheese, bacon, bacon aioli, portobello bun.

Buon Appetito!

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