Atkins Plate Recipe

Prepare and season protein

Pat the 1/2 lb patty or chicken breast dry with paper towel. If using ground beef, divide into one 1/2-lb patty and form a compact patty about 3/4 inch thick; make a shallow indentation in the center to prevent doming. If using chicken, butterfly or pound to even thickness about 3/4 inch. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Charbroil / Grill

Preheat a grill or cast-iron skillet to medium-high (about 400–450°F / 200–230°C). Oil the grates or skillet lightly with 1 tsp oil. For beef or Beyond Burger: cook 4–5 minutes per side for medium (internal temp 160°F for beef; follow Beyond Meat package for recommended temp). For chicken breast: grill 6–7 minutes per side until internal temp reaches 165°F. Remove from heat and tent loosely with foil for 3–4 minutes to rest.

While the protein cooks, heat a small skillet over medium heat. Add the hardwood-smoked bacon slices and cook 3–4 minutes per side until crisp or to desired doneness. Transfer to a paper towel-lined plate to drain and keep warm.

In a separate skillet, heat 1 tbs olive oil and 1 tbs butter over medium-high heat until butter foams. Add the sliced mushrooms in a single layer and let them sear undisturbed 2–3 minutes so they brown. Stir and continue cooking another 2 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Pour in 1 tbs wine or stock to deglaze the pan, scraping up browned bits. Cook until liquid nearly evaporates, about 1–2 minutes. Stir in 1/2 tsp thyme (if using), season with a pinch of salt and pepper, and remove from heat.

Slice the avocado half into thin slices and season lightly with a pinch of salt and pepper so it doesn't taste flat.

On a plate, place the rested burger patty or grilled chicken breast. Top immediately with 1/4 cup gorgonzola crumbles so they begin to soften from residual heat. Arrange the 2 tomato slices and avocado slices beside or atop the protein. Top with the 2 bacon slices (broken in half if desired). Spoon the sautéed mushrooms alongside or on top as preferred.

Taste and adjust seasoning: sprinkle remaining 1/2 tsp kosher salt and 1/4 tsp black pepper over tomatoes and avocado if desired. Serve hot.