This Grilled Hamburger with Portobello Mushroom Buns is great to enjoy while on the Whole30, or simply to replace traditional hamburger buns for additional veggies!
If there’s one thing I love on this earth, it’s a big, juicy hamburger. But I rarely eat them. Until now.
Being that the Whole 30 program so prominently promotes incorporating animal fats into our diets, I thought I would include hamburgers into my experiment (any time Christian calls this a diet, I say “it’s an experiment!!”). Obviously hamburgers are eaten between two hamburger buns, but I had to figure out a way to eat my hamburger between something. I could have just eaten it alone, but how zzz… is that?!
The first thought when you’re trying to replace hamburger buns is portobello mushrooms…right? Well, not quite. I stumbled upon a photo in my Whole30 book with this idea, and had to give it a try.
Grilled Hamburgers with Portobello Buns
- Lean ground beef
- Portobello mushrooms, caps removed
- Garlic powder
- Onion powder
- Extra virgin olive oil
- Preheat the oven to 450 degrees.
- Combine the beef, salt, pepper, garlic and onion powder in a medium-sized mixing bowl. Using your hands to combine the ingredients and form into hamburger patties.
- Heat a grill skillet (or an outdoor grill!) over medium heat and drizzle with extra virgin olive oil. Grill burgers until medium.
- Add mushroom caps to a prepared baking pan and drizzle with olive oil, salt and pepper. Bake for about 15 minutes or until tender.
- Serve hamburgers with avocado, caramelized onions, and any condiments you prefer.
What are some unique ways you’ve been creative with cooking to avoid digestive issues? (or just healthy swaps!)
What is your favorite type of meat to eat in burger form? (Turkey, salmon, bison, veggie?)