Oyster Mushroom Burgers

This mushroom burger is beloved by vegetarians and meat-eaters alike. With its satisfying combination of Halloumi cheese, oyster mushrooms, egg, and ground hazelnuts, the texture isn’t far off that of an ordinary hamburger, but it is far more flavorful.

Mushroom burgers can be a bit tricky to grill because they burn easily. To avoid this, I grill them on a buttered piece of foil placed on the grate of the grill, and not too close to the
embers. You can also pre-cook them in a sauté pan and then finish them off in a grill
basket over the embers.

Mushroom Burgers
• 7 oz. (200 g) oyster mushrooms
• 2½ inches (5 cm) of leek, white part only
• 2 garlic cloves
• ¼ cup (50 g) butter, for sautéing
• ¼ teaspoon salt
• 1 teaspoon chili flakes
• 1 cup + 1 tablespoon (250 ml) hazelnut flour
• 8¾ oz. (250 g) Halloumi cheese
• 3 egg yolks + 1 whole egg
• ¼ cup (50 ml) coconut flour
• ¼ cup (50 ml) chopped parsley
• 2 tablespoons French tarragon
• butter, for brushing

Chop the mushrooms into small dice, and finely chop the leek. Mince the garlic. Brown
the butter lightly and sauté the leeks for a few minutes to sweat them, not to brown them.

Add in the mushrooms, season with salt and chili flakes, and let cook over medium heat
for 5 minutes, stirring occasionally to avoid burning. Pull the pan from the heat, and mix
in the hazelnut flour. Let cool.

Meanwhile, grate the Halloumi coarsely. Mix the cheese, egg yolks, and the whole egg,
coconut flour, and herbs in a bowl and mix well. Add in the sautéed mushroom-leek mix,
a little at a time, and make sure that everything is thoroughly mixed.

Taste and season it with more salt if needed, although you might not have to, as Halloumi
is already quite salty. Let the mixture rest for half an hour. Wet your hands and then shape
the mix into eight burgers. Flatten them so they’re approximately 1¼ inches (30 mm) high.

Tear out two big pieces of foil, place one on top of the other, and fold in the edges to make
the sheets stay together. Brush the sheets generously with melted butter. Place the foil on
the grate of the grill, and let the butter brown slightly. Place the burgers on the foil, and
grill for 2–3 minutes on each side; season lightly with salt and pepper.

If you want more color on the burgers, place them directly in an oil-brushed basket and
grill 1 minute per side over direct heat. Serve the burgers between slices of grilled zucchini
and onion rings that have been soaked in cold water.

Turkish carrot sauté and garlic butter are both delicious accompaniments to these burgers.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Elk Burgers

Elk and other wild game are among the most nutritious foods available. In the woods, the
animals subsist on branches, herbs, and leaves that are a part of their environment. This
diet produces both extremely flavor- and nutrient-rich meat.

Ground meat of wild game is often very lean, so to make it juicier and more filling we need
to mix it with some ground pork.

Remember not to overcook it on the grill, or it will quickly dry out.

Grilled Elk Burgers with Goat’s Cheese and Blueberry Pesto
• 1 organic egg
• 1 tablespoon unsweetened mustard
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped rosemary
• 1 teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 14 oz. (400 g) ground elk meat
• 7 oz. (200 g) ground pork
• oil for grilling
• 4 slices goat cheese

Whisk together the egg, mustard, herbs, and spices in a bowl. Crumble the ground meat
into smaller pieces. Work all ingredients together quickly and thoroughly to get an even
mix, and let it rest in the refrigerator for about half an hour.

With the mix, make up four burgers and flatten them. Brush the heated grate with oil and
place the burgers on top.

Grill the burgers quickly, 2 minutes per side, over direct heat. Leave the burgers, higher up and at lower heat, for 5 minutes so they stay juicy. Add more salt and pepper while grilling.

Just before serving, open the grill basket and cover each burger with a slice of goat cheese.

Side dishes that work well these burgers are slices of grilled cauliflower, blueberry pesto, and aioli.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Elk

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