Low-Carb Portobello Mushroom Burger

OMG. You guys. *Wipes cheese and burger juices from face* This was seriously SO good. If you’re looking for an alternative to hamburger buns, and you’re tired of eating burger salads then you seriously need to try these Portobello mushroom burgers. They’re so easy to make, and the patty can be swapped out with beef, soy, turkey, and even black bean patties. Hamburgers are so versatile, which makes them delicious and timeless. Here’s the rundown:


2 Medium Portobello Mushrooms

½ lb. Ground Turkey

¼ Cup Shredded Cheddar Cheese

¼ Cup Spinach Leaves

1 ½-inch Slice Tomato

1 Kosher Dill Sliced Pickle

½ Avocado, Sliced

1 Tbsp. Sesame Seed

1 Tbsp. Butter


I seasoned my ground turkey with Himalayan pink salt, ground black pepper, a salt-free barbecue blend, and a pinch of paprika. I formed the turkey into patties, and pan grilled until thoroughly cooked internally and externally. I covered the patties with shredded cheddar cheese while still hot to allow it to melt.

For my buns, I took two Portobello mushrooms and thoroughly washed and hollowed. I then set them aside on a plate lined with paper towel and patted them dry before allowing them to sit for about 10 minutes.  I melted the butter in my skillet and added the mushrooms allowing both sides to toast. I added sesame seed to the outer sides of my “top” buns. I then removed them for heat and allowed them to rest on a plate for about five minutes, or until cool to the touch.

Finally, I assembled my burger adding avocado, tomato, pickles, and spinach.

I will be posting an additional recipe for my cheese crisps very soon, so be sure to check back!