I know plenty of people out there love a good burger and want to skip the bun…but we’re all tired of burger patties and salads. It’s just not the same, until now!
Next time you are grilling up some patties, use the perfect low carb hamburger bun – a portobello mushroom! Now you can enjoy that burger bun mostly carb free.
Have vegetarians over? Not a problem! Use only the portobello bun and serve that as a patty. Pile the fixin’s high and let them chomp away.
This recipe is courtesy of reddit/r/ketorecipes.
The Preparation
Portobello Bun:
- 1/2 tablespoon coconut oil
- 1 teaspoon fresh garlic, minced
- 1 teaspoon dried oregano
- salt, to taste
- 1/8 teaspoon black pepper
- 2 large portobello mushrooms, de-stemmed
Delicious Burger Patty:
- 6 ounces ground beef
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup cheddar cheese, shredded
The Execution
1. Preheat your griddle to high.
2. In a bowl, combine the coconut oil, garlic, oregano, salt and pepper.
3. Clean portobello mushrooms by scraping out the gills. Add portobello caps, brush to coat, and let them marinade until ready to grill the meat.
4. In a separate bowl, combine ground beef, dijon, salt, pepper, and cheese.
5. Form meat mixture into a rounded patty.
6. Place “buns” on grill and let them cook for about 8 minutes or until heated through.
7. Add burger to the grill and cook for 5 minutes per side(medium rare).
8. Remove portobello caps and burger from the grill.
9. Wrap that sweet burger between your two mushroom buns, and lay on the fixin’s. Sugar free ketchup, onion, arugula, tomato – whatever you like! These are great served with our fried mac and cheese.
If you need lower macros on this one, it’s really easy. Just get smaller portobello caps, and use less meat. Switch to chicken or turkey, and make some sliders instead!
This makes a total of 1 serving of Guilt Free Portobello Bun Burgers. The serving comes out to be 671 calories, 52.1g fats, 7g net carbs, and 40.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 tablespoon coconut oil | 61 | 6.8 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon dried oregano | 4 | 0.1 | 1 | 0.6 | 0.4 | 0.1 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon black pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 2 large portobello mushrooms | 31 | 0.5 | 5.4 | 1.8 | 3.6 | 3 |
| 6 ounce ground beef | 432 | 34 | 0 | 0 | 0 | 29.2 |
| 1 tablespoon dijon mustard | 9 | 0.5 | 0.9 | 0.6 | 0.3 | 0.6 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1/4 cup cheddar cheese | 124 | 10.2 | 1 | 0 | 1 | 7 |
| Totals | 671 | 52.1 | 10.7 | 3.7 | 7 | 40.3 |
Guilt Free Portobello Bun Burgers
Ingredients
Portobello Bun
- ½ tablespoon coconut oil
- 1 teaspoon fresh garlic minced
- 1 teaspoon dried oregano
- salt to taste
- ⅛ teaspoon black pepper
- 2 large portobello mushrooms de-stemmed
Delicious Burger Patty
- 6 ounce ground beef
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup cheddar cheese shredded
Instructions
- Preheat your griddle to high. In a bowl, combine the coconut oil, garlic, oregano, salt, and pepper.
- Clean portobello mushrooms by scraping out the gills. Add portobello caps to marinade, brush to coat, and let them marinate until ready to grill the meat.
- In a separate bowl, combine ground beef, dijon, salt, pepper, and cheese. Form meat mixture into rounded patties.
- Place “buns” on grill and let them cook for about 8 minutes or until heated through.
- Add burger to the grill and cook for 5 minutes per side (medium rare).
- Remove portobello caps and burger from the grill.
- Wrap that sweet burger between your two mushroom buns and lay on the fixin’s. Sugar free ketchup, onion, arugula, tomato – whatever you like! These are great served with our fried mac and cheese.
Tried this last night and for those who have never tried these, please listen to me. Scrape out those black gills. If you don’t you will have the issue I had. Each bite will squirt black watery junk out and all over your face. The flavor was amazing but it was so gross. Will do it again but out those gills go.
Really sorry that I left that out of the instructions! I do this by second nature and completely forgot about it when writing the recipe. I’ve updated the recipe to include that step. I’m glad you liked it, but sorry it was so messy!
Great recipe… but for readers who require every single step spelled out you might add that they need to brush that oil/seasoning mixture on the caps. Seems like common sense, but that’s in short supply these days. If they just set two big honkin caps in a bowl with just that tiny amount of oil in there, they’re gonna end up with a grease spot on one cap and nothing on the others. Gotta brush or rub it all over ’em. Might help to mince or at least smash that garlic clove too, instead of just tossing a whole clove in the half tbsp of oil, which is how it reads now. 🙂
Thanks! 100% agree, I’ve gone ahead and updated the recipe wording a bit 🙂
tried this just now, it was sooooo good! i never knew you needed to scrape those gills out, i also never tried adding cheese into the beef. usually i would just add a slice of processed cheese on top like how you would a cheeseburger but adding it in the beef mixture was da bomb! the beef was soooo tender without having to add any binder like egg, onion or breadcrumbs. even my non keto husband liked it so thank you! this will be my go-to recipe when i want a burger.
This is a great idea, and I like it when I need something other than lettuce to wrap my hamburger. I’ve used smaller grilled mushroom caps–cremini, shitake, button, oyster (the larger flatter tops) and made ‘sliders’ with great success. I cook the mushroom caps first, they tend to shrink and I form my patty based on the size of my mushroom buns. My favorite are the shitake mushrooms–their caps tend to be flatter and full of flavor. The larger portabello mushrooms is tasty, but it is a lot of mushroom to eat per bite. The smaller mushroom caps has the perfect mushroom to meat ration, in my opinion. We had a cool ‘happy hour’ with a mix of burger meats, bison + bacon (mixed together), lamb, with a variety of mushroom bun types, flavorful greens, onions (charred, pickled, raw, caramelized) etc.
I love your happy hour! That sounds tasty. 🙂