This week we collaborated with Stephanie Reed from Inside Out Vanity
Steph is a paleo food blogger, based in Torquay Australia. Her blog Inside Out Vanity makes cooking simple; it's a place to go for weekly clean & healthy recipes & meal plans, that you can make in under 30 minutes. She also shares the ups and downs of her own gut healing journey, empowering other women to create beauty from the inside out!
Basically, we gave Steph some of our fermented products & said go for it.... and she blew us away!
So without further ado, we give you the Mushroom & Kraut Burger.
- 250 grams chicken livers
- 250 grams chicken or pork mince
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- Approx. 4 tbs ghee/coconut oil
- 1 small red chilli (optional)
- 4 sprigs thyme
- Pinch of Himalayan pink salt & black pepper
- 8 Portobello mushrooms (2 per person)
- 1/3 cup bone broth
- 2 tbs GSK Kimchi Hot Sauce
- 3 tbs your favourite mayonnaise
- GSK ginger and turmeric kraut
1. Place 2 tbs ghee into a warm fry pan and add the onion. Cook for a few minutes before adding the garlic, thyme leaves and chilli if using. Cook until soft.
2. Pour the onion mix into a food processor and add the mince, livers, salt and pepper.
3. Pulse until all combined, and there are no large chunks or until the mix will hold together when rolled into a pattie. I like to remove the stalks of thyme at this stage if they don’t get broken up.
4. Roll into patties roughly the size of your mushrooms.
5. In a warm fry pan (make sure it isn’t too hot) put 1 tbs ghee or oil to cover the base. Carefully add a few patties at a time cooking for approximately 5 minutes before flipping over to cook the other side. Remove from the pan and repeat until the mixture is all gone. Note, that you don’t want to overcook the burgers as they can go a little dry. So keep an eye on them!
6. While the burgers are cooking heat a separate fry pan or pot that has a lid. Add approximately 1 tbs ghee and place the mushrooms in the pan so they are evenly spread and not on top of each other. Brown the top side for approximately 2 minutes before adding the bone broth and putting on the lid.
7. Let the mushrooms steam in the broth until they are just starting to soften.
8. Remove the lid and flip the mushrooms over, leave the lid off and continue cooking until all the liquid has gone. Remove from the pan.
9. Place the mayonnaise and GSK Kimchi Hot Sauce in a bowl and mix together well. Sometimes I also like to add a small squeeze of lemon too!
10. Place all the bits and pieces out on the table and let people make their own burgers! You can add any other salad items that you like – and don’t forget to serve with a generous amount of GSK ginger and turmeric Kraut!
By Steph Reed from Inside Out Vanity