What’s For Dinner? Portobello Bun Burger with Avocado Sauce 9


AvocadoSauceBurgerWithMushrooms

UPC’s Portobello Bun Burger with Avocado Sauce

I was in a mushroom mood for dinner last night. There are few things more satisfying in life than a juicy burger served in a perfectly cooked Portobello Mushroom Cap Bun – add some avocado sauce on top, and some chopped Crimini on the side, and you’ve got an excellent top quality meal!

Thanksgiving

Happy belated Thanksgiving everyone! I know I have been ignoring you all, and I hope you can forgive me! Thanksgiving is family time in my family, and to the best of my ability, I honor that by turning off my vices and devices, and keeping myself tuned in to the moment. So let me tell you all about my family’s Thanksgiving feast!

At final count, there were 31 of us gathered around 3 separate tables and lined up to consume 3 pastured free-range turkeys. The gathering was huge, and the feast was up to the challenge! I contributed a few things to the meal, but most of it was cooked by other members of my family. In addition to my culinary contributions outside of Thanksgiving, here is what I brought for the Thanksgiving feast itself:

  • The Caramelized Orange Peels from this Chicken Stew recipe.
    It was my intention to have these added to the cranberry sauce, but that had been made well before I arrived. Instead, these ended up being a candied-treat added onto the Bacon Brussel’s Sprouts that everyone chowed down on! The leftovers were gobbled up as a topping to a variety of the dishes served. I ate them on my mashed sweet potatoes, and added them on top of the cranberry sauce.
  • I brought a generous portion of my Artichoke Heart Coconut Cream Dip for the family to enjoy!
    There are a few vegan/vegetarians, as well as some gluten-free people in my family, not to mention myself, my wife, and my parents who are fully Paleo. This dip was a delight, enjoyed by all people of all dietary persuasions; and it was every bit as popular as it was the first time I made it! I first served it with Jicama Root Sticks, which were amazing! Once those ran out, it was enjoyed on any number of vegetables!

As you may imagine, the cooks in my family are excellent. I am never the least bit concerned whether I will enjoy the food being made by any member of my family. They are all aware of my dietary constraints and happy to cook around them, and they are all highly accomplished cooks, completely capable of turning anything into a delight for everyone! This year’s Thanksgiving was no exception. The turkeys, the biggest portion of the meal, were brined and then frozen for a day. They were then thawed for several hours before being rinsed, spiced, stuffed, rubbed with butter, and oven-roasted. It was no-doubt a long and arduous process, and it was SO worth the effort! They came out delicious!!

I could go on talking about Thanksgiving for hours. And perhaps I will, when you consider all the posts that I put up this week. But for now I will content myself with what I’ve shared above, and return to today’s recipe:

UPC’s Portobello Bun Burger with Avocado Sauce; What you’ll need:

  • Burgers:
  • 4 Portobello Mushroom Caps (on the large side)
  • 1 tablespoon Coconut Oil (for the mushroom caps)
  • 1 lb Grassfed Ground Beef (made into burger patties)
  • Optional Burger Vegetables: Onions, Chives, Garlic, Red/Green Peppers
  • Optional Burger Spices: Salt, Pepper, Ground Garlic, Turmeric, Sage, Italian Seasoning, Basil, Dill
  • Avocado Sauce:
  • If you have the time, follow this recipe or this recipe. Otherwise… Do this quick version:
  • 3-4 Small Avocados (Organic when available)
  • 4 tablespoons Olive Oil (more if you want the sauce to be more sauce-like)
  • 1 Lime, squeezed/juiced
  • Spices: Sea Salt, Ground Garlic, Pepper
  • Chopped Mushrooms:
  • 6-8 Crimini Mushrooms, quartered
  • 1 tablespoon Coconut Oil
  • Spices: Sea Salt, Italian Seasoning

Serves: 2
Cook and Prep Time: 35 minutes

1. Combine the burger ingredients in a mixing bowl, mix thoroughly, and separate out in to burger patties.
Note: I do this bare handed, so it’s important to wash my hands before and have someone standing by to help me wash my hands afterward.

2. Cook the burgers in a pan, covered, on medium-low heat.

3. In a separate pan, cook the mushroom caps on medium, covered.

  • Trim the stem back so that the mushroom will be able to lay flat on the cooking surface.
  • Put some coconut oil down in the pan.
  • Lay the first mushroom cap down on top of the oil, with the gills down so that as the coconut oil heats, it will be trapped inside the mushroom cap.
  • Repeat for each mushroom cap.

4. After about 7 minutes of cook time, flip the burgers, and then add the chopped Crimini musrooms to the burger pan.
Note: Wait a bit longer if you like your burgers more fully cooked – 7 minutes per side will lead to medium-well done burgers, with just a hint of pink in the middle.

5. About 3 minutes before meal-time, turn the heat up to high on the Portobello Mushroom Caps pan, and flip the mushrooms so that the smooth side is down.

6. About 1 minute before meal-time, flip the mushrooms again.

Now serve, and enjoy!

Cooking the crimini mushrooms with the burgers is a great way to soak up all of the extra flavor that the burgers would otherwise leave in the pan. I love the spiced beef flavors, especially when they soak into the mushrooms over several minutes of slower cooking. At the same time, the mushrooms are adding just a hint of their flavor to the beef, which goes really well with the mushroom buns that you’ll be enjoying!
By cooking the Portobello Mushroom Caps slowly on a lower temperature, you’re letting the mushroom really start to open up and release it’s juices. When you turn the heat up to high at the end, this seals the juices and flavors into the mushroom. The result will be a very juicy, very flavorful mushroom!
If you feel inclined to eat this with some greens, I would suggest a mild side salad which can be enjoyed perhaps with the mushrooms over the top. Some mixed greens with some herbs mixed in, and some olive oil drizzled onto the salad will be just perfect for this meal.

Questions:

  • Do you eat burgers often?
  • Do you hand-make them, or buy pre-made burgers?
  • What did you do to your Thanksgiving turkey?
  • Did you workout over Thanksgiving, or did you “fall off the wagon”?
  • I have a 1-year Blogaversary post coming up; should I do something special for it? If so, what would you like to see?

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