Ok, so I am going to seriously attempt to channel my inner Juli and be funny for once, but let’s just be real and realize that no one is as funny or awesome as she is! She is a New York Times bestseller, after all!

So, I was sitting at my desk yesterday when I saw the mailman approaching with a box. Well, after seeing a few friends already receiving their copy of her latest cookbook, I knew exactly what had to be in that box. So I ran to the door, seriously probably tackled him, was way too excited, and my guess is he’s never coming back. Then the pup and I practically tore open the box, and I just stood at my front door saying OH MY GOSH, OH MY GOSH, THIS COOKBOOK.

But seriously THIS COOKBOOK! It is quite honestly the most beautiful book I have ever seen, thanks to the combined forces of Bill and Hayley’s (from Primal Palate) photography with Juli’s hilarious and bubbly self. Her new book truly captures what healthy eating is all about to me—it captures the joy found in eating both nutritious food AND delicious food because, yes, the two should always go hand in hand.

In Juli Bauer’s Paleo Cookbook, you’re going to find yes “over 100 gluten-free recipes to help you shine from within,” but they are all going to be delicious finger lickin’-comfort-food-winning recipes!

Ok, so back to my story of yesterday and the hilariousness that followed—I just released my photography ebook (which you should totally go check out!) called Scrumptious & Styled and was so excited with that that I practically forgot to eat and had nothing in the house. So, I then decided that since tackling the mailman wasn’t enough, to run to the store (quite literally run) in the midst of a Hawaiian hurricane, yeah, soaked but hey, I got the burger ingredients, like ASAP. Because after flipping through these pages, I had to eat these paleo truffle mushroom burgers with all the truffle aioli because if you know anything about me, it is that burgers are totally their own food group, and anything topped with a fried egg and truffle sauce is just a win. Serious win!

There were so many other paleo recipes I felt tempted to recreate at that moment, like the apple fennel breakfast sausage or the flourless chocolate cake… but, being honest, nothing tops a good burger. And I know my family wouldn’t say no to one (or two, or three… but that’s beside the point.) The fact that I can feed my whole family with healthy food that they love is simply amazing to me.

To celebrate Juli’s soon-to-be-released cookbook (coming to kitchens near you on August 18th), I am giving away one copy to one lucky individual! Plus, I am also giving away the winner a copy of my food photography ebook, Scrumptious & Styled: A Complete Guide to Food Photography, Styling and Making Your Plate Come to Life. Because I am just so excited about BOTH!

All you have to do is leave a comment below telling me of your favorite burger flavors, toppings or your wildest, dream burger combination. Giveaway to US residents only, ends Monday (8/10) at midnight.

{UPDATE: giveaway closed & winner was notified. Thanks everyone :)!}

Now, go make these burgers. Boom.

Truffle Mushroom Burgers

Recipe from Juli Bauer’s Paleo Cookbook

Ingredients

For the burgers

• 1/2 pound ground pork
• 1/2 pound ground beef
• 3 tbsp minced yellow onion
• 2 cloves garlic, minced
• 1 large egg
• 1 1/2 tsp fine sea salt
• 1/4 tsp black pepper

For the toppings

• 5 tbsp butter, ghee or coconut oil, divided
• 3 large shallots, thinly sliced
• 1 cup mixed mushrooms (button, shiitake, etc.), thinly sliced
• 4 large eggs
• 1 batch Truffle Aioli (recipe also in the book)
• 4 slices prosciutto
• coarse sea salt
• black pepper

Directions

• Preheat a grill to medium heat.
• In a large bowl, mix together all the ingredients for the burgers until well combined. Form the mixture into 4 burger patties, then press your thumb in the middle of each burger. Cover and place in the fridge while you prepare the toppings.
• In a medium saute pan over medium-low heat, melt 3 tablespoons of the butter. Add the shallots and cook for about 6 to 7 minutes moving them around to keep them from burning. Once the shallots are soft, add the mushrooms, sprinkle with salt and cook the mushrooms for another 4 to 5 minutes, until they are soft.
• Grill the burgers for 3 to 4 minutes per side for medium-rare. Cover with foil and let rest for 2 to 3 minutes.
• Heat a large sauce pan over low heat. Add the remaining 2 tablespoons of butter, then crack the eggs into the pan. Cook for 6 to 8 minutes, until the whites are cooked but the yolks are still runny.
• Top each burger with 1 to 2 tablespoons of the aioli, a slice of prosciutto, some of the mushroom mixture, and egg and a bit of coarse sea salt and pepper.

That’s it! What did you think? If you gave this tasty recipe a try, let me know how it went!