I used to eat hamburgers quite frequently. I could go anywhere and know that ordering a burger would almost always satisfy — unless they disobeyed my request and snuck some pickles under the bun. That should be illegal. I even used to work at a restaurant where we were well known for our juicy burgers inside brioche buns. Mmm…
However, after I discovered my gluten intolerance, burgers faded from my appetite quite quickly. Say what you will, but a fast food patty sandwiched between two lettuce leaves somehow wasn’t the same. Why not try gluten free buns you ask? Well, I have and there is just something wrong with the flavor. Maybe the bread is too overpowering, the aftertaste leaves me feeling the need to brush my teeth, the chew is too chewy or the crust too crusty. Whatever it may be, I have not yet discovered a bun that delivers that satisfactory succinct flavor that a hamburger holds.
Enter the Portobello Mushroom Burger.
I found no need nor did I even think of wanting a bun during my dinner with the bella burger. The large portobello sat underneath my patty, soaking in all of the juices, ready to burst with buttery flavor, not taking away from any of the burger’s dignity. At first glance, it resembled an open face hamburger. But with a closer look — get out of town! It’s a mushroom top! I recommend this recipe for those who enjoy barbecuing and miss their favorite comfort food. Be comforted once again without the guilty knowledge that the glutenous enemy will induce a stomach ache, leaving you flat on your back for a day or two. Open your grills and get ready for some ‘cueing.
1 large tomato, sliced thinly
1 avocado, sliced
1 red onion, sliced thickly
1 lb. ground beef
4 large portobello mushrooms
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper
Spinach leaves for garnish
2 Japanese eggplants, sliced thinly lengthwise
After I turned on the barbecue to high and the oven to 400, I rinsed the mushrooms and sliced the onion and eggplant — preparing them for the grill. Don’t worry if the mushrooms are a still a little wet after rinsing them. It will burn right off with the heat. I divided and patted out the ground beef until I made four separated patties. I then mixed the seasonings together in a small bowl and sprinkled them on the top and bottom of the burgers.
As a side, I placed the eggplant slices on an aluminum foil-ready cookie sheet and drizzled some olive oil and sprinkled a little garlic powder over them. I then placed them in the oven to roast for 20 minutes.
By this time, the grill’s flames awaited my pressed out patties and I allowed them to cook for about 5 minutes on each side.
After I flipped the patties over, I scooted them over, making room for the onion and mushroom tops that cooked for about 4 minutes.
I removed all items from the barbecue, sliced up a tomato and an avocado and prepared the plates. Bella before burger, tomato and lettuce next, then onion on top. Dinner was served.
This easy burger recipe felt more gourmet than eating a burger out while simultaneously satisfying my long-time burger craving.
Also, while this recipe does not necessarily call for any ketchup, mustard mayo —and most definitely NO pickles — I drizzled a little homemade salad dressing for a zesty kick. It’s a secret recipe, sorry I can’t share that just yet! But, balsamic vinegar should pair just as well if you feel the need for a saucy topping.