Low Carb Portabella Sliders - Keto, Gluten-Free

INGREDIENTS:

• 1 pound grass fed beef (I like 80/20 for burgers)
• 24 baby portabella mushrooms
• 4 slices sharp cheddar, sliced into quarters
• 4 tbsp chopped yellow onion
• 2 dill pickles, sliced
• 2 tbsp extra virgin olive oil
• 12 basil leaves
• yellow mustard, mayo, sriracha or low carb ketchup (optional)
• salt and pepper to taste

PREPARATION:
-Remove stems from portabella mushroom caps and wipe with a damp paper towel to remove any dirt or debris.  In a small saucepan, heat 1 tbsp olive oil over medium heat.  Add mushroom caps and cook for 2 minutes on each side, allowing mushrooms to cook through but retain firmness.

-Remove mushrooms from pan and place on paper towels to allow liquid to drain off.
-Divide the ground beef into 12 portions, rolling each into a small disc shape. Add salt and pepper to taste.  In a large grill pan, heat remaining tbsp olive oil over medium heat.  Once the pan is hot, add the meat and allow to cook for 3 minutes on one side.  Flip and allow to cook for 3 minutes on the other side.  Cook to desired level of doneness (I like burgers cooked to medium).

-Stack a mushroom, burger, cheese, onion, pickles and your choice of condiments.  Top with second mushroom cap and add a basil leaf for garnish.  Use a toothpick to hold.  Serve and enjoy!