Burgers with Portobello “Buns” are the perfect healthy & low-carb food that can be enjoyed all year round! These burgers are also keto & paleo–and can be made AIP friendly with a couple modifications.
Fire up the BBQ or bust out the stove top pan for these juicy Burgers with Portobello “Buns”! They’re the perfect low-carb, keto & paleo burger!
Serve these burger patties open-faced or sandwich them between two portobello “buns”. Grab onto these delicious burgers with your hands or enjoy them with a fork and knife.
Dress up your burger with your favourite condiments and toppings OR give my easy smoked paprika mayo a try (see this easy recipe below).
If you’re looking for an AIP friendly burger omit the yellow mustard inside the burger patty and avoid the smoked paprika mayo topping.
Enjoy these delicious burgers with any of these healthy sides …
- Arugula Salad
- Creamy Dill Coleslaw
- Tostones (with ketchup or guacamole)
- Cauliflower “Rice”
What you need for Burgers with Portobello “Buns”:
- Grass fed ground beef
- Yellow mustard
- Portobello mushrooms
- Avocado oil
- Avocado oil mayo (optional)
- Smoked paprika (optional)
- Sea salt & black pepper
Want more healthy & fun dinner recipes? You’re going to love these …
Burgers with Portobello "Buns"
- 1 lb grass-fed ground beef
- 2 carrots, peeled
- 1/4 onion
- 1 clove garlic
- 1 tsp. yellow mustard
- Sea salt & black pepper, to taste
- 4-8 portobello mushrooms, depending on whether you want open-faced or sandwiched burgers
- 1 tbsp. avocado oil
- Sea salt & black pepper, to taste
Easy Smoked Paprika Mayo
- 3 tbsp. avocado oil mayo, I use Chosen Foods
- 1/2 tsp. smoked paprika
- Add carrot, onion, garlic, yellow mustard, sea salt and black pepper into a food processor and process until ingredients are finely chopped.
- In a bowl, combine ground beef with ingredients from food processor.
- Form 4-5 burger patties using your hands. Once you've flatted the meat, press your finger into the center to form an indent in your patty (this will help cook the inside of the burger).
- Cook burgers on stove top over medium heat, flipping occasionally. Cooking time will vary based on the thickness of the burger (~ 15 minutes). You can also cook your burgers on the BBQ.
- While burgers are cooking, remove stems from portobello mushrooms and place in a large stove top pan with oil.
- Cover and cook over medium heat, flipping occasionally. Water from mushrooms should release into pan, preventing the mushrooms from burning. If there is not enough liquid, add a splash of white wine, lemon juice or water.
- Once mushrooms have cooked for 10-minutes, remove lid and let any remaining juices cook off. Season with sea salt and black pepper.
- Place cooked burger patties on top of portobello mushrooms, top with smoked paprika mayo (or other condiments/toppings) and close off with another portobello mushroom or leave it open-faced.
Smoked Paprika Mayo (optional)
- Add mayo and smoked paprika into a small bowl and mix until ingredients are blended well.
Jenn! This looks amazing! Quick question for you before I do it. Your ebook. Once I pay for it is it an app or do we access by log in information? I ask because I mostly use my iPhone.
I look forward to hearing from you and I am sorry with my million questions!
Sent from my iPhone
Hey Jennifer! Always happy to answer your questions ? Once you purchase the ebook, I’ll send you a pdf file. You can download/save the pdf file anywhere and access it from your phone or computer. Hope this helps ?
Thanks for sharing!
My pleasure 🙂 Hope you get to try this recipe – it’s perfect for the summer!