It’s been awhile since I shared a recipe, but hopefully it was worth the wait, as this is one of my favorites in a long time! Do you want to try the juiciest burger of your life?! It’s plenty filling, and perfect for those fresh tomatoes you’re enjoying from your local farm stand, or from your own garden if you’re lucky.
I present to you the farm stand burger! Not only does this recipe allow you to eat up all the fresh vegetables currently available, it’s also celiac and allergy friendly. Using a portabello mushroom as a bun makes it feel as though you are not “imitating” bread. And, for those with a wide array of allergies, you can hopefully pick vegetables and toppings that are not one of your allergens.
Now, my family loves mushrooms. My mom, sister, and I will all eat mushrooms as a snack. However, you don’t have to be a mushroom lover to enjoy this meal. The mushrooms add both taste and juice to the burger, and make it much more filling than you’d expect! Without further ado, on to the recipe!
The Farm Stand Burger*
Allergens: Celiac friendly and free of the Big 8. Always check your own ingredients of course!
- Portobello Mushrooms (2 per burger)
- Olive Oil
- Salt & Pepper
- Optional: Ketchup and Additional Burger Toppings
- Preheat the oven to 450.
- Remove the stems, and clean the portobello mushroom caps. Once clean, coat the whole mushroom in olive oil and season with salt and pepper.
- Cook the portobello mushrooms in the oven for 10 to 12 minutes with the tops up (as shown above). The mushrooms should be lightly brown when you remove them from the oven.
- Next, cook your burger however you’d like (grill, stovetop, etc.). If you are a vegetarian, etc. you could use a Qrunch burger or whatever veggie burger you prefer!
- Slice the tomatoes, and any other vegetables you are adding to your burger.
- Place the burger together using the portobello mushrooms as buns.
Tips & Tricks
- Try to make the burger fit inside the portobello mushroom. This makes it much less slippery, and easier to eat!
- Be sure to cook the portobello mushrooms first, so they have time to cool!
- If you mess up cooking your burger, don’t worry, it will still be plenty juicy from the portobello mushrooms.
Lastly, for my Fiesta Friday friends who I promised a travel update to last week, here you go! American Airlines cancelled my flight to Lubbock, TX, so I rented a car and loved the five hour drive from Dallas to Lubbock. The clouds and scenery were absolutely beautiful. Over Monday and Tuesday I saw so many sites in Lubbock, met quite a few locals, and even played a nighttime game of Trashcan Soccer. If you want to hear more about my fun journey, check out yesterday’s post about McPherson Cellar.
Happy Cooking, and have a wonderful weekend!
*Portobello Bun Recipe from Livestrong.