The Bunless Portobello Burger is a version of a sandwich I made a while ago for my husband. In that version I used grilled chicken instead of ground beef, and I piled on the toppings. We still talk about that sandwich with drool cascading from our mouths. So, in honor of the upcoming 4th of July weekend, I thought I’d beef that sandwich up a little. With beef.
Honestly, when I have a burger this way, without the bun, I don’t miss the bread. Portobello mushrooms are a wonderful stand-in for bread. They’re savory and satisfying and full of umami.
This is a really filling sandwich. Like gut-bustingly filling. So share with a well-deserving friend. Or save some for leftovers. Or eat it all yourself. You’re the boss. I won’t judge.
I topped mine with mozzarella cheese, bibb lettuce, and tomatoes.
Onions, avocado, bacon, hot sauce….what will you top yours with?
- 2 portobello mushrooms
- ¼ lb ground beef
- 1 T olive oil
- 1 T butter
- 1 T balsamic vinegar
- salt & pepper, to taste
- Remove stems from mushroom.
- With a spoon, scrape the gills from the bottom on the mushroom. This will give your burger and toppings a nice bed to nestle into.
- In a large skillet over medium heat, melt butter and add olive oil.
- Place mushrooms with the underside down into the pan.
- After approximately 5 minutes, flip over, drizzle balsamic vinegar over mushrooms, sprinkle salt and pepper, and cook the tops (an additional 3-5 minutes).
- Remove to plate and prepare burger.
- Shape meat into patty.
- Place onto skillet.
- Season with salt and pepper.
- Cook approximately 4-5 minutes and flip.
- Cook an additional 4-5 minutes.
- Place burger on mushroom and add toppings as desired.