4 – 1/4 pound grass fed beef   burger patties

1 pound swiss chard or spinach

1 medium onion, coarsely chopped

2 large portabello caps, stems removed

4 tablespoons coconut oil

salt & pepper 

optional condiment: whole grain mustard


Heat 2 tablespoons of cooking fat in a medium skillet. Place both portabello capa side down, and cook over medium-low heat for 10 minutes. Flip portabellos and cook for 10 minutes longer, or until soft and cooked through. The mushrooms should absorb a lot of the fat!

While the portabellos are cooking, melt 1 tablespoon of butter in another skillet. Cook roughly chopped onion for about 5 minutes over medium-low heat, and thinly chop your greens. Then place greens in skillet with onion, season with salt and pepper, and cook for 10 – 15 minutes until greens are slightly wilted but still firm. Remove greens and onions from pan, and set aside.

Last, cook your burgers. Since I have an apartment without outdoor space for a grill, I cook mine in the skillet. Season burgers with salt and pepper. Melt 1 tablespoon of cooking fat, and cook thawed burgers over medium heat, about 5 minutes per side. This usually yields medium rare burgers, so adjust cooking time to preference.

While burgers are cooking, begin assembling the Bella Burgers. Place 1 mushroom cap on each plate. Top with a generous heap of greens. When burgers are done, create stacks of 2 patties each, and place onto greens. Top with condiments of choice, but I find that a healthy dollop of whole grain mustard compliments the mushrooms, greens, and beef very nicely.


What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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