What’s your best burger experience? Do you remember the feeling of that sauce oozing down your fingers? Or that whiff that instantly makes you hungry and your mouth start to water? What is it about a good burger? Well, we like to think we know what the secret is!

A great burger should be an explosion of the senses. It should look appetizing, smell amazing, be the perfect combination of a bun and a burger that’s juicy and fresh, leaving you desperate for more! But how can you diet, eat healthy or lose weight by eating burgers you ask? Look no further! Our Ultimate Paleo Burger is the way.

By modeling the ways of our ancestors that hunted and gathered we get to keep the meat, eggs and high-quality fruits and vegetables. Everything you need to make the perfect burger!

By substituting that bun for Portobello mushrooms you tip the scales in your direction. Mushrooms are a low-calorie, nutrient dense food that is linked with a healthy body weight, reduced weight circumference, and better overall health. Free range eggs and Grass Fed Beef are some of the best complete proteins (meaning they contain all essential amino acids necessary for humans that can’t be produced in the body) that you can eat. 1 large Free-range Egg and just 23g of Grass Fed Beef produce well over 60% of your daily intake of protein, which keeps you fuller for longer. It doesn’t take a genius to realise being fuller for longer means less overeating which means this easy paleo recipe can help with your diet and weight loss.


● 3 tablespoons coconut oil
● 8 large Portobello mushrooms, cores removed
● 4 slices bacon
● 2 tablespoons fermented or homemade tomato sauce
● 8 slices tomatoes
● 4 gherkins, sliced
● 2 brown onions, sliced into rings
● 2 carrots, grated
● 1 large beetroot, peeled and cut into thin matchsticks
● 2 tablespoons seeded mustard
● 8 leaves butter lettuce
● 4 organic free-range eggs
● Sea salt
● Pepper


● 600g chuck steak, minced
● 2 garlic cloves crushed
● Pinch of dried chili flakes
● 1 tablespoon chopped flat-leaf parsley leaves
● Pinch of dried oregano
● 1 organic free-range egg
● 1 teaspoon Himalayan sea salt or another quality salt
● 1 teaspoon cracked black pepper
● ½ brown onion finely diced
● 1 tablespoon dijon or wholegrain mustard


1. Preheat the oven to 240°C. Place the Portobello mushrooms on a baking tray lined with the baking paper or tin foil. Drizzle the mushrooms with the coconut oil or other fat of choice, season with the salt and pepper and roast in the oven for 10-15 minutes or until the mushrooms are tender.
2. Remove from the oven and place the mushrooms on a paper towel to remove excess moisture. Allow to cool.
3. Mix all the ingredients for the patties in a large bowl and shape into four patties.
4. Heat the BBQ or grill to medium heat. Add 2 tablespoons of coconut oil and place the patties, bacon, and onions on the BBQ. Cook for 5 minutes or until golden, then flip the patties and bacon over and continue cooking for a couple of minutes or until cooked through and the onions are tender and caramelized. Remove and set aside to keep warm.
5. Add a little more coconut oil to the BBQ and cook the egg to your liking. Season with salt and pepper.
6. Place the patties and the burgers in the middle of the table with all the other components in individual bowls and let everyone help themselves to build their own burger.

Serves: 4