AIP Portabello Rosemary Garlic Burger Stacks

• Meat

  • 6 slices Bacon, cooked
  • 2 lbs Ground beef, grass-fed

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 Garlic powder
  • 1 Onion
  • 6 Portobello mushroom caps
  • 2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 tsp Sea salt

• Nuts & Seeds

  • 1 Coconut aminos

• Other

  • sliced avacado
  • EVOO

Found on thehealthnutmama.com

Ingredients

• 2 lbs of grass fed ground beef
• 1 tsp sea salt or to taste
• 1½ tsp of garlic powder
• 2 Tbs. chopped fresh rosemary
• 6 Portobello mushroom caps
• EVOO
• Coconut Aminos
• garlic powder
• 6 slices cooked bacon
• sliced avocado
• sliced onion
• 6 leaves of romaine or leaf lettuce or if you are like me I like 2 pcs.
• *optional If not AIP can add homemade mayo or primal kitchen mayo & tomato slices

Directions

• Preheat grill -for burgers
• Preheat oven to 400* for mushroom caps
• Mix ground beef, rosemary,garlic powder & sea salt
• Shape into 6 patties
• Take mushroom caps, remove stem & scrape insides
• Drizzle mushroom caps with EVOO, coconut aminos & sprinkle garlic powder
• Grill burgers about 6 min on 1st side & 4-5 min on 2nd side depending on how thick your burger is, & how well you want them done
• Put Mushrooms in oven & cook until burgers are done. About 10 min
• Take Lettuce & put on plate, add mushroom, burger, bacon, onion & avocado