The bunless portobello burger is a version of a sandwich I made a while ago for my husband. In that version, I used grilled chicken instead of ground beef and piled on the toppings. We still talk about that sandwich with drool cascading from our mouths. So, this upcoming weekend, I thought I’d beef that sandwich up a little.
Honestly, I don’t miss the bread when I have a burger this way without the bun. Portobello mushrooms are an excellent stand-in for bread. They’re savoury and satisfying and full of umami.
This is a filling sandwich like gut-busting filling. So share with a well-deserving friend. Or save some for leftovers. Or eat it all yourself. You’re the boss. I won’t judge.
I topped mine with mozzarella cheese, bibb lettuce, and tomatoes. You can assemble this bunless portobello burger any way you like it.
Healthy Bunless Portobello Burger Recipe
- 2 medium portobello mushrooms
- ¼ pound ground beef (minced beef)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Mushroom Buns Instructions
- Remove stems from the mushroom.
- With a spoon, scrape the gills from the bottom of the mushroom. This will give your burger and toppings a nice bed to nestle into.
- In a large skillet over medium heat, melt butter and add olive oil.
- Place mushrooms with the underside down into the pan.
- After approximately 5 minutes, flip over, drizzle balsamic vinegar over mushrooms, sprinkle salt and pepper, and cook the tops (an additional 3 to 5 minutes).
- Remove to plate and prepare a burger.
- Shape meat into a patty.
- Place onto skillet.
- Season with salt and pepper.
- Cook the patty for approximately 4 to 5 minutes and flip.
- Cook for an additional 4 to 5 minutes.
- Place burger on mushroom and add toppings as desired.