• 1 lb. grass-fed ground beef
  • 1 Elk Bacon Bison Bar, diced small
  • 4 small Portobello mushroom caps
  • ½ organic yellow onion*
  • 1 cup shiitake mushrooms, stems removed & thinly sliced*
  • 4 thick slices raw Swiss cheese
  • ½ cup sauerkraut
  • ½ tsp. Himalayan salt
  • Ground black pepper, to taste
  • 1 ripe avocado, sliced
  • #Ingredients (Smoky Russian Dressing)
  • ½ cup avocado oil mayonnaise
  • ¼ cup ketchup, no sugar added
  • 1 chipotle peppers canned in adobo
  • 1 tbsp. diced pickles
  • 1 tbsp. pickle juice
  • Juice from 1 lime
  1. Preheat oven to 400 degrees Fahrenheit. Clean the mushroom caps with a damp paper towel and remove the caps. Place on a greased sheet pan. If you have a wire rack, bake on that to remove as much moisture as possible. Bake for 20 minutes.
  2. While the caps are cooking, make the patties and sauce. In a medium mixing bowl, add the ground beef, diced Elk Bar, salt and pepper. Incorporate with clean hands, and form into four patties. You want the patties to be about ½" larger than the diameter of the portobello mushroom cap. It will shrink slightly. And don't forget to indent the center with you thumb because it will also raise in the center when cooking. 
  3. In a cast iron skillet (highly suggest greasing with rendered bacon fat) on medium-high heat, cook the patties to personal preference. Set aside.
  4. If you haven't already made the sauteed onions and mushrooms from the egg cups, then cook those now. If you have that ready, then get crankin' on the sauce. Blend all sauce ingredients in a blender or food processor until smooth.
  5. When Portobello mushrooms are done, remove from oven, and let cool. I like to remove excess moisture from them by wrapping in a paper towel and lightly pressing to remove liquid. Place back on sheet pan.
  6. Turn up oven temperature to a high broil. All abut 1 tbsp. of the onion and mushroom mixture to the mushroom caps, then add the burger patty, and top with the slice of cheese. Place in broiler for about 3 minutes, until the cheese melts.
  7. Remove from oven. Serve hot with sauerkraut, your homemade smoky Russian dressing, and sliced avocado.
*Meal prep tip: Caramelize the onions and mushroom (in bacon grease) with the veggies for the egg cups. You will save yourself time and double dish duty.