If you have never had a burger on a Portobello mushroom bun then you are missing out!! The rich flavor, satisfying texture and it’s unique ability soak up whatever delicious sauce you put on it makes it a must try.
I like mushrooms, but had been skeptical for the longest time about trying to use it as a hamburger bun. How could anything be better than a soft whole wheat bun? After trying it, I quickly realized that even the pickiest of eaters would love this application of the Portobello mushroom!
Make sure you don’t roast your mushroom caps too long or they will will get soggy and soft and won't be able to withhold the weight of a burger. Bake them just until they are tender and pull them out of the oven.
If you have been following me on Instagram, you know that I am currently participating in the Whole30 challenge. One of the products I have really come to love is the chipotle lime mayo by Primal Kitchen, and no they aren’t paying me to say that lol! On a rushed weeknight when I don’t have time to make my own mayo, this spicy jar of goodness has saved me so much time! On this burger the spicy pop is a nice accent to the earthy mushroom!
Portobello Mushroom Burger
Makes 4 servings
- 8 Portobello mushroom caps, insides and stems removed
- 2 tablespoons olive oil
- 1 1/2 pounds ground turkey
- 1 clove garlic, minced
- 1/3 cup yellow onion, finely chopped
- 1 tablespoon Mrs. Dash’s Onion & Herb Seasoning Blend
- 2 eggs, beaten
- 1 tablespoon olive oil
- Tomato slices
- Onion slices
- 4 lettuce leaves
- Primal Kitchen Chipotle Lime Mayo with Avocado Oil
- Salt and pepper to taste
For the “buns”: Preheat oven to 400 degrees. Lay mushroom caps on baking sheet and drizzle with olive oil. Bake for 15 minutes until mushrooms caps are tender but not mushy. Set aside.
For the burger: In a large bowl combine turkey, garlic, onion, spices and eggs. Stir until just combine. In a large skillet on the stove, heat olive oil until shimmering. Using a 1/2 measuring cup, drop burgers into pan and flatten with a spatula. Cook until golden brown on one side (about 3 minutes) then flip burger and cook until center is no longer pink.
Assemble burgers with mushroom caps and top with tomato, onion, lettuce and mayo. Enjoy!