Portobello Bun Hamburgers

55 Portabello Hamburgers

No bun, instead a delicious mushroom, but nevertheless a burger! Enjoy the juicy goodness topped with an additional slice of cheese, onion rings and crisp lettuce. A sugar free tomato sauce is also a welcome addition.

Serves 6


2 pounds (908g) ground beef, not extra lean

4 ounces (113g) bacon, ground

2 cloves garlic, finely diced

1 large onion, finely diced

1 tbsp. soy sauce

1 tsp. dried parsley

2 ounces (57g) Cheddar cheese, cut into 8 cubes

4 tbsp. olive oil

12 large portobello mushroom caps

Salt and pepper to season


  1. Heat 2 tablespoons of oil in a large skillet over a medium high heat.
  2. Sautee the onion and garlic until the onion is tender, about 5 minutes.
  3. Remove the onion from the heat and cool a little.
  4. In a large bowl, mix together the ground meats, soy sauce, parsley, salt and pepper and the onions.
  5. Divide the meat mixture into 6 even serves and flatten each to form a burger.
  6. Press a cube of cheese into the center of each burger and seal it inside by pressing the meat mixture around it.
  7. Reform the burger patty if necessary.
  8. Heat the remaining oil in a clean skillet and fry the burger patties on both sides until nicely browned and cooked through.
  9. When cooked, drain on a paper towel. Keep warm.
  10. Sauté the mushrooms in the same skillet for a couple of minutes until tender.
  11. Sandwich each patty inside two mushroom halves.
  12. Serve whilst still warm with green vegetables of your choice or just as they are topped with extra cheese and onion.

Nutritional Facts per serve: Calories 571, Fat 42.8g, Carbohydrate 10.2g, Dietary Fiber 2.7g, Net Carbs 7.5g, Protein 39.6g

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