Grilled Portobello Mushroom Burger
4 servings · 20 min prep · 12 min cook
Macros per serving
↓ 44% fewer calories · 295 kcal saved
Smart swaps
- 1/4 lb ground beef patty→Grilled portobello mushroom cap
Eliminates nearly 25 g of fat per serving while providing B vitamins, potassium, and a satisfying meaty texture from the mushroom's natural umami.
- Mayonnaise→Hummus
Hummus provides healthy monounsaturated fats and plant protein from chickpeas with about 60% fewer calories than mayo.
- White hamburger bun→Whole-grain ciabatta roll
Whole-grain flour retains the bran and germ, delivering more fiber, iron, and B vitamins per serving.
- Iceberg lettuce→Baby spinach
Spinach has roughly 7x more folate, 3x more vitamin K, and significantly more iron than iceberg lettuce.
- Ketchup (added sugar)→Balsamic vinegar marinade
Replaces 4 g of added sugar per serving with a naturally sweet, antioxidant-rich glaze that has zero added sugar.
Original
- 80/20 ground beef
- 4 white hamburger buns
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 4 leaves iceberg lettuce leaves
- 1 beefsteak tomato, sliced
- 0.5 white onion, sliced into rings
- 12 slices dill pickle slices
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
Healthy version
- •4 large portobello mushroom caps
- •1 tbsp extra-virgin olive oil
- •2 tbsp balsamic vinegar
- •2 garlic cloves, minced
- •0.5 tsp smoked paprika
- •4 whole-grain ciabatta rolls
- •4 tbsp hummus
- •2 cups baby spinach
- •0.5 cup roasted red pepper strips (jarred)
- •0.5 ripe avocado, sliced
- •0.25 cup red onion, thinly sliced
- •1 beefsteak tomato, sliced
- •0.5 tsp salt
- •0.25 tsp black pepper
Method
- 1
Clean the portobello caps with a damp paper towel and remove the stems. Use a spoon to gently scrape out the dark gills.
- 2
Whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, salt, and black pepper in a shallow dish.
- 3
Place the mushroom caps gill-side up in the marinade and let them sit for 15 minutes, flipping halfway through.
15 minutes - 4
Preheat a grill or grill pan to medium-high heat (about 400 F). Grill the mushroom caps gill-side down for 4-5 minutes.
4–5 minutes - 5
Flip and grill for another 3-4 minutes until tender and lightly charred. If desired, add a thin slice of Swiss cheese in the last minute to melt.
3–4 minutes - 6
Slice the ciabatta rolls in half and toast them cut-side down on the grill for about 1 minute.
1 minute - 7
Spread 1 tablespoon of hummus on each bottom roll, then layer spinach, tomato, grilled portobello cap, roasted red pepper strips, avocado slices, and red onion.
- 8
Close the burgers with the top roll and serve immediately with a mixed green salad.