Jalapeno Bacon Hamburgers with Cayenne Mushrooms
My daughter insisted that I go type this one up IMMEDIATELY, after tasting the Cayenne Mushoooms!
Day three of the great snow, with marvelous sunshine glittering diamonds off the snow, we decided it was the ideal day to BBQ. California girls have got to get that grill going when the sun is shining,soaking up some Vitamin D while grilling simple burgers. We highly reccommend it!
Jalapeno Bacon Burgers with Cayenne and Mushrooms are low carb and will work well in anti-inflammatory, GAPS, paleo and primal diet friendly, yum!
This melds a ton of flavors - and my great desire NOT to waste! For centuries, people have used every part of food, with nothing wasted. Staring at a little bit of bacon drippings in a casserole dish, I wondered what I could do to use that little bit of organic drippings. Wanting to jazz up the burgers and use up some of the veggies in the fridge, I came up with a simple mushroom topping that is infused with flavor and absolutely to die for!
Mushroom Topping
- 4 slices bacon
- 2-3 cups sliced mushrooms
- 2 "cubes" jalapeno/cayenne mix or 2 diced jalapenos
- 1/4 cup finely diced shallot or onion
- 1 teaspoon garlic powder or fresh garlic
Bake 4 slices of bacon in a 350 oven for about 20 minutes, until desired crispness. Reserve about a tablespoon or two of drippings in the baking dish, discard the rest.
Chop about 2 cups of mushrooms, put into baking dish with bacon drippings. Add diced jalapenos and shallots (or onions). Sprinkle with garlic, stirring the whole mixture. Salt and pepper to taste, sample and then adjust seasonings until the topping tastes fantastic!