Beef Mini Burgers on Portobello ‘Buns’
with Balsamic Mayo & Roasted Pepper
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Planning a carb-conscious burger night is all about thinking outside the bun. Portobello mushroom caps have the shape and heft to host spiced beef patties. A side salad of lettuce and roasted pepper is all you need to dig in.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 1 Head of Boston lettuce
- 2 Portobello mushrooms
- 60ml Mayonnaise
- 30ml Balsamic vinegar
- 1 Roasted pepper
- 6g Meat Up spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, chili, oregano, cellulose, Cayenne pepper, thyme)
Contains: Eggs • Soy • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Spatula
Total Fat
66 g
Saturated Fat
12 g
Sodium
920 mg
Total Carb
9 g
Sugars
6 g
Protein
28 g
Fibre
2 g
Preparation
Prepare & cook the patties
- Mince the garlic.
- In a large bowl, combine the beef, ¾ of the garlic, ⅔ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Cook the mushrooms
- Remove the stems from the mushrooms. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and cook, occasionally pressing down with a spatula, 3 to 5 min. per side, until tender.
Mise en place
- Meanwhile, thinly slice the roasted pepper.
- In a small bowl, combine the mayo, ⅓ of the vinegar, the remaining garlic and S&P.
Make the salad
- Reserving 2 medium-size lettuce leaves (double for 4 portions), separate and tear the lettuce leaves.
- In a second large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the torn lettuce leaves and ½ the roasted pepper; toss well.
Plate your dish
- Divide the mushrooms and salad between your plates.
- Top each mushroom with the balsamic mayo, remaining lettuce leaves, a patty and the remaining roasted pepper. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
