Portobello burger

A recipe from paleodietlifestyle.com

Due to some gluten issues in the family, I’m always on the lookout for gluten free meals.

Portobello burger recipe

Serves 4 to 6

Burger on the grillIngredients for the hamburgers

Makes 6 to 8 patties

  • 3lbs of ground beef (not too lean ifyou want a very flavorful patty);
  • 3 eggs;
  • 2 cloves garlic, minced;
  • Sea salt and freshly ground black pepper to taste;

Ingredients for the portobello mushrooms

  • 6-8 large Portabello mushroons;
  • A few tablespoons of olive oil (the amount will depend on how large your mushrooms are, so start with a little and add more as needed);
  • 2 cloves garlic, minced;
  • Sea salt and freshly ground black pepper to taste;

Preparation for the hamburgers

  1. Place the ground beef in a large bowl and add the eggs. Combine until the eggs are evenly mixed through.
  2. Mix in the garlic and season with salt and pepper.
  3. Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.
  4. Place on a preheated grill and cook each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately this time).

Preparation for the portobello mushrooms

  1. Rinse the mushrooms and pat them dry.
  2. Remove the mushroom stems. The reason for this is because you want your mushroom cap to take the form of the hamburger bun. Do not discard, they can be great for many other recipes, or you can grill them along with the caps.
  3. Coat the caps in olive oil and then season with salt and pepper. Do not let the oil penetrate for long, as you will notice the mushrooms will start to get soggy.
  4. Place on the preheated grill and cook on each side for about 5-7 minutes.

Now all there is left to do is stack your patty on top of your mushroom and add any toppings you desire. There you have it! The complete Paleo hamburger. Enjoy!

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