Portobello Mushroom Bun Burgers
If you’ve never swapped burger buns for portobello mushrooms before, get ready to fall a little bit in love. These Portobello Mushroom Bun Burgers are juicy, messy in the best way, and loaded with creamy homemade guacamole that ties everything together. The mushrooms get tender and savory as they cook, giving you all the satisfaction of a classic burger but with a fun, veggie-forward twist.
Servings: 4 people
Ingredients
For the Guacamole
- 1 avocado
- 1/3 cup red bell pepper finely chopped
- 2 tablespoons diced tomatoes
- ½ red onions chopped
- 1 garlic clove minced
- 1 tablespoon lime juice
- Salt and black pepper
- 1 tablespoon fresh cilantro chopped
For the Burger
- 1 lb ground beef
- 1 egg
- ¾ cup white onions chopped
- Salt and black pepper to taste
- ¼ teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoons extra virgin olive oil
For the Portobello Mushroom Buns
- 2 tablespoons olive oil
- Salt and black pepper
- 1 garlic clove minced
- 8-12 Portobello Mushroom stems and gills removed
For Serving
- Slices of red onions tomatoes, cooked bacon and microgreen leaves or any other green leaves you prefer to serve.
Instructions
- Make the spinach sauce: Add avocado in a bowl and mash it with a fork. Add all the ingredients and stir well. Set aside.
- Place all the ingredients for the mushroom buns in a bowl, except for the mushrooms. Mix well. Add the mushroom into the olive oil mixture bowl and coat them well. Set aside for about 1 hour. Place “buns” on grill and let them cook for 4 minutes.
- To make the burger, combine all ingredients, except the olive oil, in a large bowl. Mix everything well to combine and using your hands divide the mixture into 4-6 burgers.
- Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
- To build each burger, top one Portobello mushroom guacamole, patty burger, more guacamole, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and some microgreen or leaves. Top with second Portobello mushroom ban.
Notes
- Do not overmix the meat, as it’ll lead to a dense and tough patty.
- Avoid squeezing the patties together tightly as you don’t want the patties to be dense.
- Make sure you don't rush the mushrooms as you want them to grill all the way through or the texture won't be as good.
- To store: Keep leftover burger patties in the fridge in an airtight container for up to 5 days. Store the mushrooms in a separate container. The guacamole also needs to be stored separately. The guac may brown over time.
- To reheat: Reheat the beef burgers on the grill or in the microwave.
- To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 317kcal | Carbohydrates: 14g | Protein: 22g | Fat: 18g | Cholesterol: 73mg | Sodium: 470mg | Fiber: 5g | Sugar: 8g