Gluten-free burger with chipotle aioli

Pete Evans' 'Ultimate Occa Burger' is gluten and dairy free.
Pete Evans' 'Ultimate Occa Burger' is gluten and dairy free. 
Dietary
Gluten-free

I call this my 'Ultimate Occa Burger'. It's my wheat-free, dairy-free twist on the classic big burger. Make this a more simple, quick recipe by buying aioli if you prefer.

Ingredients

For patties

600g chuck steak, minced

2 garlic cloves, crushed

Pinch of dried chilli flakes

1 tbsp chopped flat-leaf parsley leaves

Pinch of dried oregano

1 organic free-range egg

1 tsp Himalayan sea salt or other quality salt

1 tsp cracked black pepper

1/2 brown onion, finely diced

1 tbsp dijon or wholegrain mustard  

For burgers

3 tbsp coconut oil, melted (or ghee, duck/beef/pork fat)

8 large Portobello mushrooms, cores removed

4 slices nitrate-free bacon (optional)

2 tbsp fermented or homemade tomato sauce  

8 slices tomatoes

4 gherkins, sliced, or fermented pickles

2 brown onions, sliced into rings

4 tbsp chipotle aioli (see recipes below)

2 carrots, grated

1 large beetroot, peeled and cut into thin matchsticks

2 tbsp seeded mustard

8 leaves butter lettuce

4 organic free-range eggs

Sea salt

Pepper

For aioli (makes 500mls)

4 free range egg yolks

2 teaspoons dijon or fermented mustard

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

6 garlic confit cloves, finely chopped (see below)

Sea salt

400 ml light olive oil or macadamia oil

Freshly ground black pepper

For confit garlic

150g garlic cloves (approximately 25 cloves), peeled

250ml coconut oil or macadamia oil

For chipotle aioli

250g aioli (above)

2 chipotles in adobo sauce – or to taste

1 tbsp adobo sauce

 

Method

Wheat-free 'bun'

Preheat the oven to 240C.

Place Portobello mushrooms on a baking tray lined with baking paper or tin foil.

Drizzle the mushrooms with coconut oil or other fat of choice, season with salt and pepper and roast in the oven for 10 – 15 for minutes or until the mushrooms are tender.

Remove from the oven and place the mushrooms on a paper towel to remove excess moisture. Allow to cool.

For the patties
Mix all the ingredients in a large bowl and shape into four patties.

Heat the barbecue or grill to medium heat. Add two tablespoons coconut oil (or other oil) and place the patties, bacon and onions on the barbecue. Cook for 5 minutes or until golden, then flip the patties and bacon over and continue cooking for a couple of minutes or until cooked through and the onions are tender and caramelised.  Remove and set aside to keep warm.

Add a little more coconut oil to the barbeque and cook the egg to your liking. Season with salt and pepper.

Place the patties and the burgers in the middle of the table with all other components in individual bowls and let everyone help themselves to build their own burger.

For aoili

Blend the egg yolks, mustard, vinegar, lemon juice, garlic and some salt using a hand-held blender. As you blend, slowly pour the oil in a thin, even stream until all the oil has been added and the aioli is thick and creamy. Season with salt and pepper. Keep refrigerated.

For confit garlic

Place the garlic cloves and coconut or macadamia oil in a saucepan over very low heat (you do not want the oil to boil). Cook gently for 2 hours or until the garlic is soft. Store the confit garlic in its oil in a sealed jar in the fridge. The confit garlic will keep for around two weeks. Makes 150g

For chipotle aioli

Blend all ingredients together using a hand-held blender, until smooth. Makes 280mls.