Beef Mini Burgers on Portobello ‘Buns’
with Balsamic Mayo & Baby Greens
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
Planning a carb-conscious burger night is all about thinking outside the bun. Portobello mushroom caps have the shape and heft to host garlicky BBQ-spiced beef patties with style. A smear of balsamic mayo and a topping of roasted pepper is all you need to dig in.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Portobello mushrooms
- 30ml Balsamic vinegar
- 1 Roasted pepper
- 60ml Mayonnaise
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Spatula
Total Fat
71 g
Saturated Fat
12 g
Sodium
510 mg
Total Carb
10 g
Sugars
6 g
Protein
28 g
Fibre
2 g
Preparation
Prepare & cook the patties
- Mince the garlic.
- In a large bowl, combine the beef, ½ the garlic, 1 tsp of the vinegar (double for 4 portions), ⅔ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Cook the mushrooms
- Remove the stems from the mushrooms. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and cook, occasionally pressing down with a spatula, 3 to 5 min. per side, until tender.
Mise en place
- Meanwhile, thinly slice the roasted pepper.
- In a small bowl, combine the mayo, 1 tsp of the remaining vinegar (double for 4 portions), the remaining garlic and S&P.
Make the salad
- In a second large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add ⅔ of the baby greens and ½ the roasted pepper; toss well.
Plate your dish
- Divide the mushrooms and salad between your plates.
- Top each mushroom with the balsamic mayo, remaining baby greens, a patty and the remaining roasted pepper. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
