Bunless Portobello Burgers - Rule Of Yum Recipe

KennenNavarro's picture

May. 18, 2018

Today we're making portobello burgers. Yummy, not crumby. Get it? Cuz it's bunless? I'll be here all night. This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.


Ground beef 1 1/2 Kilogram
Portobello mushrooms 2
Garlic 6 Clove (30 gm) , mince
Shallots 1 Large , dice
Ancho chili powder 1 1/2 Tablespoon
Lemon zest 1 Teaspoon
Chopped cilantro 1 Tablespoon
Eggs 3
Avocado 1 , slice
Salt To Taste , divided (in total)
Ground black pepper To Taste , divided (in total)
Olive oil 1 Tablespoon
Aioli sauce 2 Tablespoon (Poblano)



1.Start by cleaning off your mushrooms with a damp paper towel and remove the ribs. Salt and pepper them, drizzle with olive oil and bake for 10 minutes.

2.Now onto the meat. In a large bowl, mix your beef, minced garlic, diced shallots, chopped cilantro, ancho chili powder, eggs and salt and pepper. Don't overwork it--just enough to incorporate all of the ingredients.

3.Form into patties about the size of your mushroom caps and pan fry over medium heat in coconut oil. For medium, cook for 4 minutes each side. Remember to dimple your patties in the center to ensure even cooking when pan frying.

4.To plate, put your portobello on the bottom, add your patty, a few slices of avocado and your poblano aioli


5.We served our with sweet potato fries. And that's it!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2