Project Description
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Ingredients
- 2 grass-fed organic beef burgers
- 4 large portobello mushrooms
- 2 ring slices of onion
- small handful of salad leaves - arugula, spinach
- 2 tbsp guacamole (see recipe in 'Sauces' section)
- 2 tbsp keto mayo (see recipe in 'Sauces' section
- 1 slice of tomato - de-seeded (optional as contains lectins)
- 1 tsp sesame seeds for garnish (optional)
Instructions
- Wash and remove the stalks from the mushrooms. Grill for 5 minutes on each side until cooked and brown.
- Whilst the mushrooms are grilling, fry the burgers in a non-stick frying pan (I use ceramic) on medium to high heat for a few minutes on each side, until brown and cooked through.
- On a plate layer each burger, onion, salad leaves, guacamole and mayo between two grilled mushrooms, sprinkle some sesame seeds on top. Serve and enjoy.
Nutrition Facts
Portobello & Guacamole Burger Recipe
Serves: 2 burgers
Amount Per Serving: | ||
---|---|---|
Calories | 550 | |
% Daily Value* | ||
Total Fat | 0 | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium | 0 | |
Total Carbohydrate | 0 | |
Dietary Fiber | 0 | |
Sugars | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Laura Rimmer