Carb-Wise: BBQ Beef Mini Burgers on Portobello ‘Buns’
with Balsamic Mayo & Baby Greens
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Planning a carb-conscious burger night is all about thinking outside the bun. When it comes to substitutes, portobello mushroom caps have the shape and heft to host a patty party with style. Give them some grill time on the barbecue, alongside garlic-studded ground beef imbued with sweet and smoky BBQ spices. A smear of balsamic mayo and a topping of roasted peppers is all you need to dig in, with mouthfuls of side salad in between.
We will send you:
- 250g Ground beef
- 2 Portobello mushrooms
- 1 Garlic clove
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Balsamic vinegar
- 2 Roasted peppers
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Spatula
BBQ (or grill pan)
Total Fat
44 g
Saturated Fat
9 g
Sodium
780 mg
Total Carb
13 g
Sugars
9 g
Protein
29 g
Fibre
3 g
Preparation
Prepare & grill the patties
Heat the BBQ on high, making sure to oil the grill first. 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). Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the mushrooms
Remove the stems from the mushrooms; toss with a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, occasionally pressing down with a spatula, 3 to 5 min. per side, until tender.
Mise en place
Meanwhile, thinly slice the roasted peppers. 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 peppers; 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 peppers. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
