Portobello Mushroom Burger Bun (Keto and Gluten Free)

This Portobello Mushroom Bun Burger Recipe is made with portobello mushrooms, ground beef, bacon, cheese, pickles, tomatoes, and onion. 

I love carbs so much, if I could marry them, I would. They pull at my heart strings! Don't even get me started on burgers. Now, what if you could have something that tasted just like a burger without eating bread?! This recipe is incredibly tasty and fulfills your burger satisfaction.

If you like these noodles, feel free to try my Pork Birria Tacos and my Peruvian Ceviche.

What is a Portobello Mushroom Bun Burger

A Portobello Mushroom Bun Burger is a type of burger where the traditional bread bun is replaced with a large Portobello mushroom cap. The mushroom is cleaned, grilled, and then used as a healthy and flavorful alternative to a traditional bun.

To make a Portobello Mushroom Bun Burger, a cooked burger patty is placed on top of one grilled Portobello mushroom cap, and then topped with cheese, lettuce, tomato, onion, and any other desired toppings. Another grilled Portobello mushroom cap is then placed on top of the toppings to complete the burger.

This burger variation is popular among people who are looking for a low-carb or gluten-free option, or who simply want to incorporate more vegetables into their diet. It is also a great way to enjoy a burger with a different and unique flavor profile.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Portobello mushroom
• Ground beef
• Bacon
• Shredded cheese
• Garlic powder
• Onion powder
• Onion
• Jalapeno
• Tomato
• Olive oil

See recipe card for Portobello Mushroom Burger Bun (Keto and Gluten Free) quantities.

How to make Portobello Mushroom Bun Burger Recipe

Preheat the oven to 420 F. Remove the middle of the mushroom caps and toss. Heat a skillet over medium high and place the bacon. Cook for about 4 minutes and flip for another 2 minutes. If you would like the bacon to be crispier, leave it on for longer. Place the bacon on a plate with a paper towel. 

In the same skillet, cook the ground beef for 6 minutes, breaking the meat into smaller pieces and season with onion power and garlic powder. Chop the bacon and throw back into the skillet with the meat. Wait until the moisture evaporates and allow the meat to brown. Make sure there is no signs of pink! In a large bowl, mix the shredded cheddar, tomatoes, onion, and jalapeño, and the meat mixture. This is your filling! 

Place the portobello mushrooms on a baking pan and drizzle olive oil over each. Place the filling on top of each mushroom evenly. You can add more cheese on top if you wish! Place them in the oven for 10 minutes. 

Garnish with mustard, shredded lettuce or pickled jalapeños as you wish. 

Substitutions

Mushroom: It is essential for you to use portobello mushrooms since they are the biggest mushrooms. If you are just going for taste, you could saute button or cremini mushroom and mix it up with the ground beef and bacon. 

Ground beef: If you want to make this healthier, you could always skip the bacon and use ground turkey instead. I really love the combination of the ground beef and bacon though. 

Portobello Mushroom Bun Burger Recipe Variations

• Veggie Burger - Instead of using meat, use a lentil patty made of beans, lentils, or vegetables.
• Turkey Burger - Use ground turkey instead of beef.
• Lamb Burger - Use ground lamb instead of beef for a different flavor.
• Salmon Burger - Use ground salmon instead of beef for a healthy and flavorful option.
• BBQ Burger - Top your burger with BBQ sauce, bacon, and onions for a sweet and savory option.

Check out this Air Fried Bok Choy.

Equipment

• Grill or skillet: Use a grill pan to cook the Portobello mushrooms and the burger patty.
• Spatula: To flip the burger patty and the Portobello mushroom caps.
• Knife: To slice the toppings, such as tomatoes, onions, and lettuce.
• Cutting board: To cut the toppings and prepare the Portobello mushroom caps.
• Oven or toaster oven (optional): To toast the Portobello mushroom caps.
• Tongs (optional): To handle the hot Portobello mushroom caps while grilling or cooking.
• Aluminum foil (optional): To cover the Portobello mushroom caps while grilling or cooking to prevent them from drying out.

How to store Portobello Mushroom Bun Burger

If you have leftover Portobello Mushroom Bun Burger, you can store it in an airtight container in the refrigerator for up to 2-3 days. Here are the steps to follow:

1. Remove any toppings that can spoil or get soggy, such as lettuce, tomato, or sauce.
2. Place the Portobello Mushroom Bun Burger in an airtight container or wrap it tightly in plastic wrap.
3. Store it in the refrigerator for up to 2-3 days.
4. When you're ready to eat it, you can reheat the burger patty and Portobello mushroom caps in a skillet or on a grill, add fresh toppings, and enjoy.

Portobello Mushroom Bun Burger Recipe Top tips

• Choose large and thick Portobello mushroom caps: This will ensure that they can hold the burger patty and toppings without breaking apart. Avoid using small or thin Portobello mushroom caps, as they may not be sturdy enough to serve as the "bun."
• Remove the stem and gills: To make room for the burger patty and toppings, it's best to remove the stem and gills from the Portobello mushroom caps. Use a spoon to gently scrape the gills out of the underside of the mushroom cap.
• Season the Portobello mushroom caps: Brush the Portobello mushroom caps with olive oil and sprinkle them with salt and pepper before grilling or cooking. This will enhance their flavor and add some extra seasoning.
• Toast the Portobello mushroom caps: If you like a slightly crispy texture, you can toast the Portobello mushroom caps in the oven or toaster oven for a few minutes before adding the burger patty and toppings.
• Use a meaty burger patty: Since the Portobello mushroom cap is serving as the "bun," it's best to use a meaty burger patty that can hold up to the toppings and won't get lost in the mushroom cap. You can also use a veggie patty or any other type of patty you prefer.
• Don't overload the toppings: While it's tempting to pile on the toppings, be mindful not to overfill the Portobello mushroom bun, as it may become difficult to eat. Stick to a few toppings that complement each other, such as lettuce, tomato, onion, and cheese.
• Serve immediately: Portobello Mushroom Bun Burgers are best served immediately after cooking to ensure that the mushroom caps are still warm and the burger patty is juicy.

Portobello Mushroom Bun Burger Recipe

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Portobello Mushroom Bun Burger Recipe (Keto and Gluten Free) is made with portobello mushrooms, ground beef, bacon, cheese, pickles, tomatoes, and onion. 

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Ingredients

Scale 1x2x3x

• 6 Portobello mushroom caps
• 1 lb of ground beef
• 5 slices of bacon
• ¼ cup of shredded cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ¼ cup of minced onion
• ¼ cup of diced jalapeno
• ¼ cup of diced tomato
• Olive oil

Optional

• Garnish with mustard, shredded lettuce, or pickled jalapeños

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Instructions

1. Preheat the oven to 420 F. 
2. Remove the middle of the mushroom caps and toss. 
3. Heat a skillet over medium high and place the bacon. Cook for about 4 minutes and flip for another 2 minutes. If you would like the bacon to be crispier, leave it on for longer. Place the bacon on a plate with a paper towel. 
4. In the same skillet, cook the ground beef for 6 minutes, breaking the meat into smaller pieces and season with onion power and garlic powder. Chop the bacon and throw back into the skillet with the meat. Wait until the moisture evaporates and allow the meat to brown. Make sure there is no signs of pink!
5. In a large bowl, mix the shredded cheddar, tomatoes, onion, and jalapeno, and the meat mixture. This is your filling! 
6. Place the portobello mushrooms on a baking pan and drizzle olive oil over each. Place the filling on top of each mushroom evenly. You can add more cheese on top if you wish! Place them in the oven for 10 minutes. Garnish with mustard, shredded lettuce or pickled jalapeños as you wish. 

Notes

• Choose large and thick Portobello mushroom caps: This will ensure that they can hold the burger patty and toppings without breaking apart. Avoid using small or thin Portobello mushroom caps, as they may not be sturdy enough to serve as the "bun."
• Remove the stem and gills: To make room for the burger patty and toppings, it's best to remove the stem and gills from the Portobello mushroom caps. Use a spoon to gently scrape the gills out of the underside of the mushroom cap.
• Season the Portobello mushroom caps: Brush the Portobello mushroom caps with olive oil and sprinkle them with salt and pepper before grilling or cooking. This will enhance their flavor and add some extra seasoning.
• Toast the Portobello mushroom caps: If you like a slightly crispy texture, you can toast the Portobello mushroom caps in the oven or toaster oven for a few minutes before adding the burger patty and toppings.
• Use a meaty burger patty: Since the Portobello mushroom cap is serving as the "bun," it's best to use a meaty burger patty that can hold up to the toppings and won't get lost in the mushroom cap. You can also use a veggie patty or any other type of patty you prefer.
• Don't overload the toppings: While it's tempting to pile on the toppings, be mindful not to overfill the Portobello mushroom bun, as it may become difficult to eat. Stick to a few toppings that complement each other, such as lettuce, tomato, onion, and cheese.
• Serve immediately: Portobello Mushroom Bun Burgers are best served immediately after cooking to ensure that the mushroom caps are still warm and the burger patty is juicy.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Keto

Nutrition

• Serving Size: 1
• Calories: 449
• Sugar: 3g
• Sodium: 604mg
• Fat: 36g
• Saturated Fat: 16g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 103mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.