Name: AIP Loco Moco Burger
Ingredients: For the cauliflower rice; 0.5 head of cauliflower (300 g), food processed into small pieces; 1 Tablespoon of coconut oil (15 ml); Salt to taste; For the Loco Moco; 0.5 lb of ground beef (225 g); 1 Tablespoon of onion powder (7 g); 1 Tablespoon of garlic powder (10 g); Sea salt, to taste; 2 Tablespoons (30 ml) coconut oil, plus more if needed; 1 onion (110 ml), peeled and sliced; 15 white button mushrooms (150 g); 2 cloves garlic, peeled and sliced; 2 Tablespoons (16 g) arrowroot powder; 1 cup (240 ml) beef broth; 1/2 large avocado (100 g), sliced; 3 oz pickled beetroot, diced small (80 g) or 1 small beet boiled and peeled; 2 Tablespoons (2 g) parsley, to garnish

Porciones2

Instrucciones

1
After blitzing 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.
2
Combine the ground beef, onion powder, garlic powder and salt and form into two 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.
3
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.
4
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.
5
In the meantime, peel and slice the avocado and dice the beetroot.
6
Serve the burger patty over the cauliflower rice (on which you have spooned the gravy) and top with the sliced avocado and diced beetroot.
7
Garnish with parsley.

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Instrucciones

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