SCD HAMBURGER BUNS! A Portobello Burger Extravaganza! GF, V, SCD, Paleo!

Oh my gosh I literally just ate the best meal of my life.

Hands down, this is the best thing I've ever made.

I know that is quite the statement. And I'm not taking it lightly.

If you didn't know, the East Coast is getting hit by tropical storm Andrea. Soooo, that means that everyone is staying in tonight. So what's a gal to do on a stormy Friday night? --- Invent. Something. Awesome.

Yes. Tonight....I invented something....An SCD HAMBURGER BUN!!!

Yes, you read that correctly, darlings. A GRAIN-FREE HAMBURGER BUN!!

How, you ask?............WITH CAULIFLOWER!!

But don't run away!! Wait! I promise, you CANNOT taste the cauliflower AT ALL! (And trust me, I have acutely discerning taste buds;) )

Yes, friends. I made an SCD Portobello Burger! And it was INCREDIBLE.  ((can you tell I'm excited by the amount of CAPITALS!?))

And it's gluten free, SCD, Paleo, and has a vegan option!

Here's what you need (Serves 1)

BUN:
1 cup frozen cauliflower florets
~3/4 cup almond flour
1/4 tsp baking soda
4 big pinches of salt (probably 1/8 tsp)
1 egg white (vegan option: 1 flax/chia egg)

1 portobello mushroom (ribs scraped off)
3 spinach leaves
1/2 avocado, mashed with salt
1 slice of tomato
dijon mustard

Preheat oven to 400 degrees. Microwave your cauliflower florets for about 2 1/2 minutes, until cooked. Drain water, and then transfer to your food process. Process for about 20 seconds, until it resembles wet  rice. Put the riced cauliflower in a clean kitchen towel and wring out as much water as you can. (This is a really important step! You want it as dry as possible!)

Transfer your cauliflower to a mixing bowl and combine with the rest of the ingredients. Then, split the dough in half. On a parchment-lined baking sheet, form 2 "hockey pucks" out of the dough. It should be about 3 inches in diameter and about 1/2 - 3/4 inch thick. Bake for about 45 minutes, until completely golden brown.

Meanwhile, clean and put away your food processor. :) Prep the rest of your veggies. Slice the tomato into about 1/4 inch slices. Also, mash your avocado with about 1/4 tsp salt. Clean your portobello mushroom by scraping off the ribs with a spoon and brushing off any dirt with a damp paper towel. Also, brush the outside with a little bit of olive oil. On a hot grill pan, grill the portobello mushroom for about 5 minutes per side.

To assemble, layer:
Bun,

2 Tbsp Avocado Mash,

Spinach,

Portobello,

Tomato with Salt & Pepper,

Dijon Mustard,

Bun.

Serve with a glass of wine

and DIG IN!! (I highly suggest slicing it in half with a serrated knife for easier eating) :)

OH MY GOSH!! Where to even begin?! I know what you're all probably thinking: Can you actually pick it up like a bun?......and the answer is YES!!! It held together to the last bite! Nothing crumbled, it wasn't cake-y. It was perfectly nutty and chewy. And it had a bit of a crispy exterior that gave way to a soft and chewy center!

And then the burger itself exploded with flavor! There's something about a grilled portobello that is so .... meaty! It had the smokey flavor like it was right off the grill! I mean, check out those grill marks!!

And the avocado gave it such a buttery richness. Truth be told, it was a touch messy, but it was SO GOOD! I swear, avocado is like nature's mayonnaise!

The tomato was the perfect juicy accent, and then the dijon gave this pop of zing!

I cannot express how terrific this was. I will seriously remember this for a long time. I'm going to make this for my family over the Fourth of July! That's how good it is: everyone...even non-SCD/Gluten-Free/Vegans are going to flip out over these burgers.

Do yourself a favor: Make these burgers. I promise, you will be SO glad you did!

What do you like to do when it's stormy?

Just a quick reminder! You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

 

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