Ready to completely transform your burger night? Say goodbye to the carb-heavy bun and hello to the deep, umami-rich flavor of a Portobello mushroom cap. This recipe isn’t about compromise; it’s about upgrading your burger experience with a juicy, cheese-stuffed patty nestled between two perfectly grilled, garlic-and-herb-infused mushroom ‘buns.’ It’s a satisfying, guilt-free indulgence that packs a serious flavor punch. Let’s get grilling!
Ingredients
• 2 large Portobello mushroom caps
• ½ tbsp / 7.5 ml organic extra virgin coconut oil, melted
• 1 garlic clove, minced
• 1 tbsp / 15 ml dried oregano
• 6 oz / 170g organic grass-fed beef or bison
• 1 tbsp / 15 ml Dijon mustard
• 1 tsp / 5 ml salt
• 1 tsp / 5 ml freshly ground black pepper
• ¼ cup / 30g shredded sharp cheddar cheese
• Salt and pepper, to taste for marinade
Instructions
1. Directions
2. Gently wipe the mushroom caps clean with a damp paper towel. Snap off the stems and use a spoon to carefully scrape out the dark gills from the underside.
3. In a small bowl, whisk together the melted coconut oil, minced garlic, oregano, and a pinch of salt and pepper. Brush this marinade generously over all surfaces of the mushroom caps and set aside.
4. In a medium bowl, gently combine the ground meat, Dijon mustard, 1 tsp salt, 1 tsp black pepper, and shredded cheddar cheese. Be careful not to overmix. Form the mixture into one thick patty, slightly larger than the mushroom caps.
5. Preheat your grill to medium-high heat. Place the mushroom caps, gill-side down, on the grill and cook for 7-10 minutes, flipping once, until tender and nicely charred. At the same time, grill the burger patty for about 6 minutes per side for medium, or to your desired doneness.
6. Remove the patty and mushrooms from the heat. Place the juicy burger on one mushroom cap (gill-side up), add your favorite toppings, then top with the second mushroom cap. Serve immediately and enjoy!
Nutritional Information
• Nutritional Info
• Serves: 1
• Calories: 730
• Fat: 50g
• Net Carbs: 5g
• Protein: 60g
Pro Tips
• To prevent a soggy mushroom ‘bun,’ after grilling, place the caps on a wire rack for a few minutes to allow excess moisture to drain before assembling.
• Scraping out the dark gills is crucial. It removes a slightly bitter flavor and prevents your burger from turning a muddy color.
• No grill? Pan-sear the mushrooms and the burger patty in a hot cast-iron skillet for an equally delicious result. Cook the mushrooms for 5-7 minutes per side.
• For an even juicier patty, create a small indent in the center with your thumb before grilling. This helps it cook evenly and prevents it from puffing up.
FAQ
Q: How do I prevent my mushroom buns from getting soggy
A: To prevent a soggy mushroom ‘bun,’ place the caps on a wire rack for a few minutes after grilling. This allows excess moisture to drain before you assemble the burger.
Q: Can I make this portobello burger without a grill
A: Absolutely. For an equally delicious result, you can pan-sear the mushrooms and the burger patty in a hot cast-iron skillet. Cook the mushrooms for 5-7 minutes per side.
Q: Why should I scrape the gills out of the portobello mushrooms
A: Scraping out the dark gills is a crucial step because it removes a slightly bitter flavor and prevents them from turning your burger a muddy color.
Q: Is this portobello mushroom burger recipe low-carb
A: Yes, this recipe is very low in carbohydrates. By replacing a traditional bun with mushroom caps, each serving contains only 5g of net carbs, making it a great keto-friendly option.
