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Close up of Portabello Mushroom Swiss Burgers on cutting board.

Portabello Mushroom Burgers

This recipe is a twist on a classic mushroom and swiss burger because the portabello mushroom caps act as the "buns". Mind blowing, I know!
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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 portabello mushroom caps cleaned and gills removed
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 lb lean ground meat
  • 1 tablespoon canola oil
  • 1 tablespoon Tony's Seasoning
  • Ice cubes
  • 4 slices Swiss cheese

Method
 

  1. Spray mushroom caps all over with cooking spray, or brush all over with a little oil.
  2. Sprinkle garlic, salt and pepper mix all over mushrooms. Set aside.
  3. Mix meat, oil and Tony's in a bowl.
  4. Form the meat mixture into patties and place in refrigerator until ready to use.
  5. When ready to cook the burgers, take small ice cubes and place in center of ground meat patty.
  6. Grill the mushrooms for about 3 to 4 minutes per side, until they soften.
  7. Grill burgers for 4 minutes, then flip and continue cooking another 4 to 5 minutes, until the internal temperature reaches 165 degrees.
  8. Place a meat patty on top of a mushroom cap turned upside down. Add the cheese, and whatever other burger toppings you like. I personally like a tomato, mustard and baby bok choy instead of boring old lettuce. Place another mushroom cap on top. Repeat for the other 3 patties.