Portobello

BLT Portobello Burger – Delishar

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This is the first time I tried using portobello as my burger ‘bun’, and I have to say that I LOVE it! I’m also surprised at how my dinner kept me full till the time I got to bed! You see, we usually have our dinner between 4.30pm to 5pm. So by bedtime, we will usually be hungry. Yes, I know. Dinner for us is super early! That’s because I tend to skip lunch or have a light lunch, and the husband do not have time for lunch at work. So he is famished by the time he is home at 4.30pm. So it is my duty as a wife, to keep my husband’s belly, happy. lol!

Furthermore, the husband likes it when food is ready on the table by the time he gets home. He’ll like it even more when he sees that I’m serving burger, on a Friday! The meal will be completed with a can of iced cold beer. What a way to start start off the weekend!

BLT Burger

I made the usual bread version for my helper and my girls, and the portobello buns for the husband and myself. My girls were ecstatic to burgers on the dinner table that evening. And with bacon in it, it was almost like they strike the lottery. Not that they know what the lottery is, of course. But dinner that Friday evening was an extremely delectable one. We enjoyed every bite of that juicy burger! The meat was so nice and moist, no sauce was needed at all!

If you haven’t made bacon in the oven before, please try it one day. It gives you perfect looking bacon without it curling up like you’d see when you cook it in a pan. You can always sprinkle a little brown sugar on top of your bacon, or brush on some maple syrup for that touch of sweetness! 

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BTL Burger

Delishar

Burger patties

  • 500 g ground beef
  • 1/4 cup mayonnaise I used Hellmann’s
  • 1/4 cup bread crumbs
  • 2 cloves garlic minced
  • 1 & 1/2 tsp old bay seasoning
  • 1 tbsp Worcestershire sauce
  • Salt if needed and pepper to taste

Portobello buns

  • 8 large caps of portobello mushroom
  • Salt and pepper to taste
  • Olive oil to brush on mushrooms

Burger Toppings

  • 1 to mato sliced
  • Butterhead lettuce
  • 8 slices of bacon
  • Red onion rings separated
  • 4 slices of cheddar cheese

Burger Toppings

  • Place bacon strips on a lined baking tray.

  • Turn the oven on and set to 200C. Do not wait for the oven to preheat.

  • Place tray in oven, bake for 18-20 minutes or until crisp.

  • Prepare all other burger toppings and set aside.

Burger patties

  • Mix all the ingredients together and divide meat mixture into 4 patties.

  • Shape into patties, flatten and even out the thickness.

  • Then using your finger or thumb, make an indentation in the middle of the patty.

  • The patty will puff up when cooking so this helps to offset the ‘dome’ and helps the burger to cook more evenly.

  • Cook on grill or lightly greased grill pan, at medium heat 4-6 minutes each side.

Portobello buns

  • Clean mushrooms with damp kitchen towel. Do not wash!

  • Remove stems of mushroom if any.

  • Prepare portobello by using a spoon to scrape off the grills on the underside of the mushroom.

  • Brush on olive oil on both sides of the mushroom, and season with salt and pepper.

  • Grill portobello bottom side down for about 5 minutes, then turn over to grill for additional 3-5 minutes.

  • Build your burger!

You can substitute portobello buns with regular sesame seeds bun.
If your portobello mushrooms are smaller, make smaller patties to build sliders.

BLT Burger 2

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Breakfast Scrambled Eggs & Spinach on Portobello Bun – Delishar

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Breakfast is the most important meal of the day. I’m sure you have heard that multiple times in your life. To me, breakfast is the meal that I look forward to the most. It is also one of the toughest meal to plan, imo. That’s because it needs to be speedy, nutritious, delicious, and visually appealing. Got to start the day right, am I right? 😀 Here I have a Whole30, Keto, Paleo, and GF compliant breakfast recipe for you.

You can prep the mushroom the night before in order to save some time. However, removing the gills is pretty quick and easy. Just use a spoon to scrape it all out. You can use another heavy pan to press down on the portobello when cooking it on the pan, which helps it cook more evenly. Sprinkle with a touch of smoked paprika or smoked chilli powder for an added depth of flavour.

Scrambled eggs and Spinach on Portobello Bun

Prep Time 5 minutes

Cook Time 15 minutes

  • 2 large portabello mushrooms
  • 4 eggs beaten
  • 100 g spinach
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 3 tbsp olive oil
  • Salt and black pepper to taste
  • Pinch of smoked paprika

  • Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.

  • Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.

  • Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.

  • Wipe pan, and add 2 tsp olive oil over medium heat.

  • Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.

  • Add another 2 tsp of olive oil and add in eggs.

  • Stir continuously until curdled, season with salt and pepper.

  • Remove from heat when eggs are almost set.

  • Serve over spinach and Portobello mushroom.

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