I’ve been designing this burger in my head for a while and after running a 10km race this morning, I decided that it would be a great choice to make this healthy burger – you know, to stay with the healthy kick and all. It’s easy to make which is also a great choice. All together, the flavours really compliment each other – the portobello mushroom adds good depth and flavour, while the avocado adds a smooth buttery flavour. So let’s get to this recipe because I know you’re hungry!
- 2 Portobello Mushrooms
- Olive Oil
- Balsamic Vinegar
- Garlic Powder
- Salt & Pepper
- 1 Avocado
- Mixed Green Lettuce
- Flaked Parmesan Cheese (havarti or goat cheese would also work)
- Thinly Sliced Purple Onion (roughly 1/4 of a large onion)
- 1 Tbsp of Whole Grain Djion Mustard
- 2 Thin Burger Buns
On a press grill over medium heat, place your portobello mushrooms, drizzle with olive oil, balsamic vinegar, garlic powder, paprika, salt and pepper. Let cook for about 20 minutes, or until the mushrooms have been flattened.
Now it’s time to prep your burger buns by toping one bun with the mixed greens; then thinly slicing half an avocado and lay it out on top of the greens. On the other bun, spread djion mustard and the onion slices. Once the mushroom is grilled, place on bun and top with cheese and viola, your burger is complete!
This recipe yields two burgers. Place in mouth, savour and enjoy!
Burger bliss! This looks wonderful!
Jillian (Birds and Baking)
This looks good! We are grilling portobellos for the first time tonight and I was just curious what other people have done with them. Avocado sounds good!
Thanks! You can see several other portobello based recipes here: https://bsinthekitchen.com/?s=portobello
Erika - The Teenage Taste
This sounds deeeeelicious! I love making grilled portabella mushroom sandwiches in the summertime, but never thought of adding avocado. Way to bring this sandwich to the next level! Yum!
Did you do your 10k at the sask marathon? Congrats! I did the marathon – trained on your lentil bars. (which were better than the commercially produced bars I sampled, BTW).