The Paleo Foodie Cookbook Review and Free Recipe!

Arsy Vartanian has done it again! As if her last book, Paleo Slow Cooker, was not enough, now she has this fantastic new book out: The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals. And if you are a paleo foodie like I am, then this is a must- have book for your paleo cookbook collection.  These are just a few of the amazing recipes you will find in this book:

• Caramelized Onion and Beet Soup
• Thai Green Curry Chicken
• Wine-Braised Duck Legs
• Bangkok Meatballs
• Honey and Citrus Glazes Parsnips
• Fiery Fruit Salsa

Are your taste buds tingling yet? Great! Then check out this free sneak peak recipe below from The Paleo Foodie Cookbook. And if you pre-order your book by March 25th, 2014, Arsy will give you a FREE copy of her eBook "The Paleo Foodie Dinner Party: Impres your friends with the uiltimate gourmet, healthy-eating menu". All you have to do is send a copy of pre-order receipt to [email protected] to get this fantastic freebie! Enjoy!

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When it comes to burgers, most people think of beef, Lamb offers cooks a more complex and sophisticated flavor to work with. The sweet and savory sun-dried tomatoes and earthy mushrooms harmonize perfectly with the rich lamb. My favorite way to enjoy burgers is on top of grilled portobello mushrooms.

Sun-Dried Tomato and Mushroom Lamb Burgers

Serves 6
Ingredients:

• 1/2 cup/80 g sun-dried tomatoes, chopped
• 1/2 cup/40 g dried porcini mushrooms, chopped
• 2 lbs/900 g ground lamb
• 2 pieces bacon, chopped
• 4 cloves garlic, minced
• 1/2 onion, grated
• 1 tsp/3 g chili powder
• 2 tsp/10 g sea salt
• 1/2 tsp pepper
• 1/2 cup/20 g fresh parsley
• 1/4 cup/5 g fresh basil
• 1 jalapeño, minced
• 1 egg, lightly beaten

For the portobello mushrooms:

• 6 portobello mushrooms, stemmed (Use 12 mushrooms if you want two "buns" per burger)
• sea salt and pepper
• 2 tbsp/30 g butter, melted

Cooking Instructions:

1. Rehydrate sun-dried tomatoes by placing them in a bowl and covering them with warm water. Let them soak at room temperature for at least 45 minutes or until they feel flexible. Rehydrate dried mushrooms by placing them in a bowl and covering them with warm water for 30 to 45 minutes.
2. Preheat a grill over medium-high heat. Combine the sun-dried tomatoes, mushrooms, lamb, bacon, garlic, onion, chili powder, salt, pepper, parsley, basil, jalapeño and egg. Mix gently. Form into 6 patties.
3. Remove the stems from the portobello mushrooms. Generously salt and pepper them and liberally brush with melted butter. Grill burgers for about 4 minutes a side for medium burgers. Cook portobello mushrooms for 5 minutes per side or until heated through and tender.
4. Top each portobello mushroom with a burger and serve. Optionally, use two portobello mushrooms for each burger for two buns.

Che'f Tip: For an added flavor boost, top this burger with sautéed onions and sliced avocado.

Get your copy of The Paleo Foodie Cookbook today!

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