? Fire up the BBQ or bust out the stove top pan for these juicy low-carb burgers.

? Serve these burger patties open-faced or sandwich them between 2 portobello “buns”. Grab onto these delicious burgers with your hands or enjoy them with a fork and knife.

? Dress up your burger with your favourite condiments and toppings OR give my easy smoked paprika mayo a try (see recipe below)! Enjoy with a side of arugula salad or creamy coleslaw and pickles.

Keto Burgers with Portobello “Buns”

INGREDIENTS: (serves 2-3)
Burger Patties
1 lb grass fed ground beef
2 carrots (peeled)
1/4 onion
1 garlic clove
1 heaping tsp. yellow mustard
Sea salt & black pepper to taste

Portobello “Buns”
4-8 portobello mushrooms (depending on whether you want open-faced or sandwiched burgers)
1 tbsp. avocado oil
Sea salt & black pepper to taste

Smoked Paprika Mayo
3 heaping tbsp. avocado oil mayo
1/2 tsp. smoked paprika

Smoked Paprika Mayo

1. Add mayo and smoked paprika into a small bowl and mix until ingredients are blended well.

Burger Patties

1. Add carrot, onion, garlic, yellow mustard, sea salt and black pepper into a food processor and process until ingredients are finely chopped.

2. In a bowl, combine ground beef with ingredients from food processor.

3. Form 4 burger patties using your hands. Once you’ve flatted the meat, press your finger into the center to form an indent in your patty (this will help cook the inside of the burger).

4. Cook burgers on stove top over medium heat, flipping occasionally. Cooking time will vary based on the thickness of the burger (roughly 15 minutes). You can also cook your burgers on the BBQ.

Portobello Mushrooms

1. While burgers are cooking, remove stems from portobello mushrooms and place in a large stove top pan with oil.

2. Cover and cook over medium heat, flipping occasionally. Water from mushrooms should release into pan, preventing the mushrooms from burning. If there is not enough liquid, add a splash of white wine or lemon juice.

3. Once mushrooms have cooked for 10-minutes, remove lid and let any remaining juices cook off. Season with sea salt and black pepper.

4. Place cooked burger patties on top of portobello mushrooms, top with smoked paprika mayo (or other condiments) and close off with another portobello mushroom or leave it open-faced.

If you’re cooking the burger patties on the BBQ, feel free to cook the portobello mushrooms on the BBQ too.


%d bloggers like this: