This is the first time I tried using portobello as my burger ‘bun’, and I have to say that I LOVE it! I’m also surprised at how my dinner kept me full till the time I got to bed! You see, we usually have our dinner between 4.30pm to 5pm. So by bedtime, we will usually be hungry. Yes, I know. Dinner for us is super early! That’s because I tend to skip lunch or have a light lunch, and the husband do not have time for lunch at work. So he is famished by the time he is home at 4.30pm. So it is my duty as a wife, to keep my husband’s belly, happy. lol!
Furthermore, the husband likes it when food is ready on the table by the time he gets home. He’ll like it even more when he sees that I’m serving burger, on a Friday! The meal will be completed with a can of iced cold beer. What a way to start start off the weekend!
I made the usual bread version for my helper and my girls, and the portobello buns for the husband and myself. My girls were ecstatic to burgers on the dinner table that evening. And with bacon in it, it was almost like they strike the lottery. Not that they know what the lottery is, of course. But dinner that Friday evening was an extremely delectable one. We enjoyed every bite of that juicy burger! The meat was so nice and moist, no sauce was needed at all!
If you haven’t made bacon in the oven before, please try it one day. It gives you perfect looking bacon without it curling up like you’d see when you cook it in a pan. You can always sprinkle a little brown sugar on top of your bacon, or brush on some maple syrup for that touch of sweetness!
- 500 g ground beef
- 1/4 cup mayonnaise I used Hellmann's
- 1/4 cup bread crumbs
- 2 cloves garlic minced
- 1 & 1/2 tsp old bay seasoning
- 1 tbsp Worcestershire sauce
- Salt if needed and pepper to taste
- 8 large caps of portobello mushroom
- Salt and pepper to taste
- Olive oil to brush on mushrooms
- 1 to mato sliced
- Butterhead lettuce
- 8 slices of bacon
- Red onion rings separated
- 4 slices of cheddar cheese
- Place bacon strips on a lined baking tray.
- Turn the oven on and set to 200C. Do not wait for the oven to preheat.
- Place tray in oven, bake for 18-20 minutes or until crisp.
- Prepare all other burger toppings and set aside.
- Mix all the ingredients together and divide meat mixture into 4 patties.
- Shape into patties, flatten and even out the thickness.
- Then using your finger or thumb, make an indentation in the middle of the patty.
- The patty will puff up when cooking so this helps to offset the 'dome' and helps the burger to cook more evenly.
- Cook on grill or lightly greased grill pan, at medium heat 4-6 minutes each side.
- Clean mushrooms with damp kitchen towel. Do not wash!
- Remove stems of mushroom if any.
- Prepare portobello by using a spoon to scrape off the grills on the underside of the mushroom.
- Brush on olive oil on both sides of the mushroom, and season with salt and pepper.
- Grill portobello bottom side down for about 5 minutes, then turn over to grill for additional 3-5 minutes.
- Build your burger!
If your portobello mushrooms are smaller, make smaller patties to build sliders.
Jasline (Foodie Baker)14 July, 2016 at 4:05 am
I have dinner at 6pm, and I thought I’m early, but you are wayyyy earlier! I love that the burger buns are made of portobello, juicy and delicious!