Keto Portobello Bun Burgers
By now I have offered plenty of options for different kinds of burgers to try. The unfortunate thing is, when it comes to the bun, there aren’t many options. Feel free to find our recipe for Keto-friendly bun recipe, but I thought I would give you another option.
The versatility of burgers offers us many choices when it comes to toppings. Specialty burger shops will put anything on a burger from mac and cheese to breakfast cereal. Thankfully, this also means that when it came to inventing a new bun, I could be creative. So, the world of mushrooms gave us the perfect size ingredient for this Keto portobello bun burger.
Playing With The Oversized Mushroom
Portobello mushrooms are one of the most commonly found fungi in the world. In fact, not many people know that a portobello is the mature version of the common white or brown mushroom. That’s right, they are all the same thing. And, they are found naturally all over North America and Europe.
The mature, larger version of these mushrooms offers a more earthy flavor, and a massive amount of meat to work with. With a bit of fat, a portobello can be baked, fried, grilled, or cooked in nearly any method. It also serves well as a serving platform for other ingredients such as this burger.
Fun With Presentation
You know what is probably the best part about having this beautiful mushroom act as our bun? It creates an opportunity for an eye-catching presentation.
The platform for the burger is just the beginning as you can add all the color and life on top to make quite the display. Take your time when constructing your plate, they say presentation is 90% of the meal. Because if it looks good, your eyes will want to eat it first.
Plenty of Ingredients to Play Around With
We are talking about a burger here. Which means that the options for toppings and flavors are endless. Here are a few Keto-friendly ingredients that you can add to this great meal:
- Fried onions
- Grilled zucchini
Bunless isn’t your only option for a burger on Keto.
- 4 beef burger patties (6 oz or 170 g each)
- 2 portobello mushrooms, sliced to form 4 round mushrooms circles
- 4 eggs
- 1/2 tomato, sliced (4 slices)
- 1/2 red onion, sliced (4 slices)
- 4 lettuce leaves
- 4 Tablespoons (60 ml) coconut oil, divided, to cook with
- Salt and pepper, to taste
- Mustard, mayo, to taste
- Add 2 Tablespoons of coconut oil to a frying pan and pan-fry the burger patties until they’re well-browned (cook to your liking). You can also grill them if you prefer. Let rest for the juices to flow out for 5 minutes.
- Add the mushrooms into the frying pan and brown each side.
- Clean the frying pan and add in the rest of the coconut oil. Pan-fry the eggs in coconut oil (over-easy).
- Put together the burger by placing the mushroom slice on the bottom of the plate, then laying the burger, another lettuce leaf, onions, tomatoes and the egg on top. Sprinkle salt and pepper on top and serve with mustard, mayo, and a simple salad.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g.
- Calories: 653
- Sugar: 1 g
- Fat: 54 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 37 g