- 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
- Preheat the broiler. Heat an outdoor grill or stovetop grill pan over high heat.
- 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.
- 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.
- Grill the burgers for 2 to 3 minutes on each side. They should be nicely charred but not burnt, medium-rare to medium inside.
- While the patties are cooking, divide the arugula among the mushroom caps.
- 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.
- 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.
- Return the baking sheet to the oven and broil until the cheese melts, about 1 minute. Serve.