Alternative Burger 'Buns'...

Sous Chef J is a big fan of finger food and has a problem with dexterity so we like to make 'easy to eat' things.  Burgers fall into this category but Gluten Free bread/buns seems to be something that we still can't find with enough reliability to factor into our meal-making.

We saw these mushrooms when we were in the shop last week and thought they looked just perfect to be used as burger 'buns'.   So, we gave it a go!

Making our own burgers, using beef mince, an egg and onions, we chopped the onions and fried them on a low heat until they went transparent.  Setting them aside for a few minutes to cool slightly, we added the beaten egg to the mince and mixed well.  We then incorporated the cooled, cooked onions.

Next, we used a couple of dessertspoons to form the burgers into patties and fried them in a little sunflower oil over a medium heat.

Then it was time to gather all the 'putting together' ingredients - we used iceberg lettuce leaves, sliced tomatoes, sliced baby brie and portabella mushrooms.  Also tomato ketchup and other sauces...

Sous Chef J layered his burger on a lettuce leaf, added a slice of tomato and folded the leaf into a parcel to enclose the burger.

The mushrooms were quickly heated in the frying pan, stalk side down, for a couple of minutes.

They were then ready for use as 'buns'... and to make a cheeseburger we used slices of mini brie as well as the burger, lettuce and tomato slice.

Here's a cross section through our mushroom-bun-cheeseburger ....

... yumminess on a plate.   Sous Chef J had seconds and thirds although prefers the lettuce wrapped burgers as they contain the deliciousness better for him!

'Our' BLT Sarnie

Having been trying to 're-brand' a few food types to encourage Sous Chef J to eat more (and stop losing weight) a weekend breakfast option had been bacon sandwiches but he's not keen on 'thick' meat.  So, we thought about an alternative and pancetta came to mind.

As usual, we gathered the ingredients needed - in this case, Genius Gluten Free Seeded Bread, tomato ketchup, lettuce and tomatoes.  

For the 'bacon', we got a pack of pancetta and fried it til crispy.

Whilst the pancetta was being cooked, the bread was spread with tomato ketchup then lettuce and tomato slices added.

Finally, the fried pancetta was added, the top slice of bread was flipped over to top the sandwich.

All that was left was to eat the delicious breakfast sandwich.  Sous Chef J ate almost all of his and that's a real improvement on previous "offerings", as he calls them!