sautéed with ginger, sesame, and chilies plus pickled onions
Make the Pickled onions by placing the sliced onions in a jar. Add white wine vinegar, a drizzle of maple syrup and a pinch of salt. Cover and chill for 1 hour or overnight. Store any extra in the fridge for up to 2 weeks. Drain before serving.
Heat ½ tablespoon of ghee in a large skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally, about 8 minutes. Remove from heat and transfer to a large plate. Wipe out the pan and return it to stove, turning the burner to medium-low heat. Add another ½ tablespoon of ghee, then add the bok choy and stir to coat with the ghee. Cover and cook for 4 minutes or until they begin to wilt. Turn the bok choy and continue cooking, covered, 4 minutes more or until tender. Add a few tablespoons of water if they begin sticking to the bottom of the pan. Transfer the bok choy to the plate with the mushrooms and drizzle lightly with coconut aminos and the sesame oil.
Cook the Tribalí Umami Beef Patties according to package directions.
Assemble bowls with Umami Beef Patties, mushrooms, bok choy, and sesame seeds. Top with the pickled onions. Garnish with mint leaves and red pepper flakes if desired.