SoCal Guacamole Burgers on Portobello Mushroom “Buns”

SoCal Guacamole Burgers on Portobello Mushroom “Buns”

Ingredients

Serves 4

8 large Portobello mushrooms (2 mushrooms per patty), stems removed and wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 lb / 453 gr grass-fed organic ground beef

1 ripe avocado, peeled

2 tablespoons Greek yogurt

1 tablespoon mayo (make your own paleo mayo with this recipe)

Juice of half lime

¼ teaspoon ground cumin

1 large tomato, seeded and diced

1 jalapeno pepper, seeded and chopped (optional)

1 teaspoon fine grain sea salt, divided

½ teaspoon ground black pepper

1 cup alfalfa sprouts

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet with aluminum foil and set aside.

Brush the mushroom caps (top and bottom) with olive oil, sprinkle with salt and pepper and place them onto the lined baking sheet.

Bake in the oven gills side up first, for 10 minutes. Then flip them over and bake for an additional 10 minutes.

If you have it, use the convection mode on your oven, so that the circulating hot air takes out even more of the moisture from the mushrooms.

When the mushrooms are ready remove them from the trays (and the juices they released) and place them on a plate to dry off a bit.

In the meantime, place half avocado in a medium bowl and mash with a fork until smooth. Add Greek yogurt, mayo, lime juice and cumin and stir to combine.

Dice remaining half avocado and add it to avocado mixture along with diced tomatoes, jalapeno (if using) and ⅛ teaspoon of salt. Stir gently to combine. Take a taste and adjust seasoning if necessary. Set aside.

In another bowl, season ground beef with remaining ⅜ teaspoon of salt and ground black pepper. MIx well using your hands.

Divide beef mixture into 4 equal parts and shape into patties.

Heat a grill (or a grill pan) and grill patties 3 minutes on each side (or until desired degree of doneness).

To assemble burgers, place about ¼ cup of alfalfa sprouts on 4 mushroom caps, top each with 1 patty, 3 tablespoon of guacamole and top with remaining 4 caps.

Enjoy!