The Farm Stand Burger (GF, DF, EF)

The Farm Stand Burger (GF, DF, EF)

Farm Stand Burger (GF, DF, EF)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
  • Burgers
  • Tomatoes
  • Lettuce
  • Optional: Ketchup and Additional Burger Toppings


  1. Preheat the oven to 450.
  2. Remove the stems, and clean the portobello mushroom caps. Once clean, coat the whole mushroom in olive oil and season with salt and pepper. The Farm Stand Burger (GF, DF, EF)
  3. 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.The Farm Stand Burger (GF, DF, EF)
  4. 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! The Farm Stand Burger (GF, DF, EF)
  5. Slice the tomatoes, and any other vegetables you are adding to your burger. The Farm Stand Burger (GF, DF, EF)
  6. Place the burger together using the portobello mushrooms as buns. The Farm Stand Burger (GF, DF, EF)

    The Farm Stand Burger (GF, DF, EF)
    Can’t forget the Ketchup!
  7. Enjoy! The Farm Stand Burger (GF, DF, EF)

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.

Lubbock TX
Learn more about my trip to Lubbock and GF find!

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.

32 thoughts on “The Farm Stand Burger (GF, DF, EF)

    1. Thanks, Chitra. This is one of my favorite recipes in awhile, and simple. I told my mom that if I only rotated through 7 meals (because according to the news the other day, that’s what Americans do), this would be one of them! Let me know if you give it a try! Have a wonderful weekend, and I’ll be sure to enjoy the end of my vacation. 🙂

    1. Right?! Some are good, but I can never find buns the right size. And, it’s nice that the whole table is eating the same thing (because the rest of my family can have gluten). We all love this recipe too! And, I would have before my celiac diagnosis as well. 🙂 Have a wonderful weekend!

    1. Thanks! It’s my favorite recipe in awhile. We actually saw it on the menu at Healy’s and tried to come up with a recipe. It was a hard transition for us because we ALWAYS marinate our mushrooms in balsamic, but then it would be way too slippery! Have a great weekend!

    But seriously! I actually have TRIED a portabello bun, maybe I did it wrong, but wasn’t a fan….kind of slimy/slippery! I love LETTUCE BUNS, well wraps, for my burgers 🙂

    1. AHHH! I love them! (And we’re no longer complete twinsies). They are slippery, but mom managed to eat hers with both tomatoes in tact as the burger and lettuce. I only managed one tomato. The trick is to make the burger fit in the whole of the portobello.

      Now, at first we really wanted to marinade the portobello mushroom bun, but that would be far too slippery! We’re just also in love with balsamic portobello mushrooms. Have an awesome weekend, Amber!

    1. There are so many amazing tomato dishes, I’m sure you’re excited right now. As for mushrooms, it might be a genetic thing because we’re all in love with them in my house. 🙂

  2. Oh, I love these Kaila!!! Burger in between some delicious portobello mushroom is the best! 😉 So much better than with bread. Thanks for brining this to the Fiesta – it’s a perfect party food to share with friends! hugs, Sylvia (co-hosting this week)

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