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I’m not a huge burger fan, never have been. The idea of a slightly dried slab of ground beef on bread was at the bottom of my dinner desires. (I guess I should probably note that I don’t eat that much meat either) So upon starting Whole30 I decided I would get over my burger aversion and tempt the land of squished meat. I’m not going to lie I was not excited to make this recipe. I LOVE mushrooms and I basically live on avocados so I was down for that but the thought of making burger patties had me drinking wine before I even opened the package. I don’t wear real fur, I have no desire to hunt, and my family is not a meat and potatoes family. BUT I believe you can never say you truly don’t like something until you make it yourself and give it a go. And that is why I made these So Cal Portabella Avocado Burgers. Whole30 Approved and down right terrifying to that hippy vegetarian that lives deep in my soul.
For my burger eaters I know what you’re thinking… seriously? No bun? Think open faced sandwich. Think juicy bottom instead of dry bread. Think no carbs if you will. Your feeling of bread betrayal will be short lived when you taste the juicy flavor punch the portabella adds to this burger. Then topping it with guacamole… hea-ven!
This burger is delicious. This burger is the kind you reconsider your nightly plans so you can stay in for a second helping.
xxDiana
::WHAT YOU’LL NEED::
AVOCADO TOPPING
2 lg ripe avocados
1 lg tomato
1 lime juice
1 jalepeno pepper
1/2 tsp paprika
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
BURGER
4 lg portabello mushrooms
1 tbsp olive oil
1 lb ground beef
1 sweet pepper
1 sweet onion
1 tsp cumin
crushed red pepper
::HOW TO::
Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
Pit 1 avocado and smash in a bowl with a fork until smooth. Add in lime juice, cumin, and paprika and mix throughly.
Dice second avocado, tomato, and 1/2 jalepeno and mix into the avocado mash. Season with salt and pepper to taste.
Chop onion and sweet pepper and saute over medium heat a few minutes in olive oil.
In a large bowl mix onion/pepper mixture, beef, cumin, and red pepper flakes. Season with salt and pepper and separate into four patties. Cook in a pan or on the grill.
While burgers are grilling, brush portabellas with olive oil, season with salt and pepper, and bake 10 minutes. Flip and bake another 5 minutes. Remove from tray and set aside.
Place portabella gill side up, place burger on top, and finish with a large dollop of guacamole.
ENJOY!
