By WicklewoodWench on May 02, 2011
"I created this for Ready Steady Cook and wanted to call it "Guilt Free Cheeseburger" because it is low carb and gluten free,,,but unless it's fat free and vegetarian it's not without sin. But then I never claimed to be completely virtuous. The relish can be made well in advance and can be stored in the fridge for up to a week. I love the flavour of chilli but I don't like the heat to overpower the taste so I have only used mild chilli flakes, however if you prefer you can increase the amount or even use a hotter chilli. *Only use the stalks of the mushrooms in the main meat mixture, the actual mushrooms are the bun."
Serving Size: 1 (357 g)
Servings Per Recipe: 6
"I wanted to try this recipe as it caught my eye. However, I did make changes to fit the budget and items on hand. as the recipe had 5 other contest ingredients I used lean ground sirloin and skipped grinding my own. I also elected to serve the burgers on a crustini bun so only prepared one portabella cap per burger. All three compontents of the recipe are good, although the cooking times were off for me. The mushroom caps & burgers are full of flavor and the spicy sauce accents them nicely. I did like the dressed argula too. Served with Recipe #454925
Thank you for your entry & good luck in the contest! :-)"