I don’t do lettuce wrap burgers… I won’t stand for them. They are just ground beef salads.
But for those of you who like mushrooms, and need a replacement for hamburger buns, this is definitely worth a try.
What I Used:
– Portobello mushrooms, whole head of garlic, (2tbsp) olive oil, (1/3cup) mayo, (1tbsp) Dijon mustard, (1tsp)lemon juice, 1/2 an onion, avocado oil, ground beef, salt pepper garlic powder onion powder, butter, swiss cheese
Portobello Mushrooms:
For these to work as buns, they need to be dehydrated and shrunk down. To do that, I added a little bit of salt and placed into the oven at 325 for 25-30 minutes.
Roasted Garlic Aioli:
Cut the top off a head of garlic. Then placed onto a sheet of aluminum foil and poured about 2tbsp of olive oil on top, covered tightly and placed into the oven for the same amount of time.
Then in a bowl added 1/3 cup of mayo, 1tbsp of Dijon mustard, and 1tsp of lemon juice.
Added in 4 cloves of roasted garlic. I smashed it and mixed it in, but a food processer can be used too.
Sautéed Onions:
Sliced up ½ an onion. Sautéed in avocado oil until softened.
Burger Patties:
I used 2lbs of ground beef, and seasoned with salt, pepper, garlic powder and onion powder. Then sectioned it off into 8 parts, 1/4lb each.
Heating my pan with a tbsp of butter, and using a spatula, I pressed down each ball as much as I could to make the smash burgers.
All it takes is a few minutes per side, until a nice crust forms before flipping.
Them added a few slices of swiss cheese and allowed it to melt.
Burger:
Assemble.
