2 pounds ground beef
1/2 c olive oil
2 T Balsamic vinegar
1/2 c chopped parsley
1/2 t chili powder
1/2 t smoked paprika
1/4 c chopped mint
1/2 t cumin
3 garlic cloves minced
2 T of fresh lemon juice
Ground black pepper
Pink Himalayan sea salt
4 Portabella mushrooms
1/3 c coconut liquid aminos
1 roasted red pepper cut into strips
4 pieces of provolone cheese

Marinate Portabella mushrooms in a gallon Ziploc bag with liquid aminos for about 20 minutes. Set aside.
In a large bowl combine ground beef and all ingredients through salt; mix thoroughly and form into 4 burger patties. Cook burgers and Portabella mushrooms on a grill at 350° for about 8-10 minutes per side or until desired doneness.
Then stack the burger on top of the Portabella mushrooms, add red pepper strips and provolone cheese; cover and cook until cheese is melted. Pierce with a wooden skewer to hold the stacker together and garnish with one small slice of red pepper.

Presented by Scott and Michelle Williams, Totality Living Well