My kids love, love, love burgers and with my youngest sensitive to gluten helping him find the right substitute for this favorite food has been tricky. I started making this recipe a couple months ago and it is a family hit. My older son may opt to just lettuce wrap this burger sometimes, but when they tell me it's better than In-N-Out burger, I feel like it's a win!
Makes 2 Servings
1 lb ground beef
2 portobello mushrooms
1 onion, sliced
1 garlic clove, minced
1/2 tsp salt, plus extra for seasoning mushrooms
1/4 tsp pepper, plus extra for seasoning mushrooms
1/2 tsp garlic powder
1 tbs mayonnaise
avocado, bacon, arugula, fried egg, for topping (optional)
Preheat the oven to 400 degrees and grease a small ovenproof dish with some ghee. Rub the top cap of the portobello mushrooms with a little bit of ghee and sprinkle salt and pepper onto the mushrooms. Season both the top and the inside of each mushroom. Place the mushrooms gill side down in the dish and roast for 12 minutes.
In a bowl, combine ground beef with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Divide the ground beef into three patties (the last patty can be used in a leftover salad or for breakfast). Throw burgers on a preheated grill or in a cast iron skillet. Cook to medium or to doneness of your liking.
While burgers are grilling sauté the onion in a pan with some ghee until the onions caramelize. Add the minced garlic and cook until garlic is slightly golden.
Place the cooked mushrooms on a plate, gill side up, spread some mayonnaise on the gills, top with the burger, caramelized onions, and other topping you'd like to add.
Third burger patty can top a salad the next day for lunch.