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
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.