My Favorite Burger

Serves 4


  • 1 tablespoon macadamia nut oil, divided
  • 4 medium portobello mushroom caps
  • 1 pound ground beef
  • 1 teaspoon coarse sea salt
  • teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 2 cups arugula
  • 1 tablespoon lime mayonnaise or regular mayonnaise
  • 1 large dill pickle, cut into 1/4-inch-thick slices
  • 4 bacon slices, cooked
  • 2 tablespoons macadamia nut oil
  • 1 large onion, sliced
  • 4 slices horseradish cheddar cheese


  1. Preheat the broiler. Heat an outdoor grill or stovetop grill pan over high heat.
  2. Drizzle 1/2 tablespoon of the oil onto a small baking sheet and place the mushrooms, cap-side down, on the baking sheet. Drizzle the mushrooms with the remaining 1/2 tablespoon oil and broil for 5 minutes. Turn the caps over and broil for another 5 minutes. Remove from the oven, return the mushrooms to cap-side down,
    and leave on the baking sheet. Leave the broiler on.
  3. Meanwhile, combine the beef, salt, pepper, and turmeric in a bowl and gently mix. Form into four patties. Be careful not to overwork the meat or pack the patties too tightly.
  4. Grill the burgers for 2 to 3 minutes on each side. They should be nicely charred but not burnt, medium-rare to medium inside.
  5. While the patties are cooking, divide the arugula among the mushroom caps.
  6. In a separate small skillet, heat the oil over medium-high heat. Add the onion and cook, stirring constantly, until golden brown, about 10 minutes. Remove from the skillet and drain on a paper towel.
  7. Place the cooked burgers on top of the arugula. Spread some mayonnaise on each burger and top with pickles, bacon, caramelized onions, and a slice of cheese.
  8. Return the baking sheet to the oven and broil until the cheese melts, about 1 minute. Serve.