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The grilled portobello mushroom elk burger is a lean, low carb, umami explosion. It’s even keto-friendly!
We use elk and turkey burger, but you can substitute with beef or whatever the mood calls for. Enjoy!
Cheers,
Shawn and Sara
P.S. Need more dinner ideas? Check out this primo white fish recipe.
Grilled Portobello Mushroom Elk Burger
Course: MainCuisine: AmericanDifficulty: Easy2
servings15
minutes10
minutesIngredients
- Meat
1 lb ground elk
- Produce
4 portobello mushroom caps
2 tomato slices
6 dill pickle slices
2-4 lettuce leaves
- Condiments
2 tsp spicy brown mustard
2 tsp Best Foods Mayo- Dairy
2 slices cheddar cheese
- Spices
Salt and pepper to taste
Directions
- Fire up the grill, turn it to high, and let it warm up (15 minutes) while you prep.
- Clean and prep the mushroom caps by cutting off the stem, scooping out the gills, and rinsing off. Pat dry.
- Slice tomato.
- Either with a patty press or by hand, make patties with ground elk. We use a press similar to this with great results! Salt and pepper.
- Spray tops of mushroom caps with coconut oil spray and add to grill.
- Add elk patties to grill and cook 5 minutes per side. Add cheese slice to patty on the last minute of cook time.
- Pull mushroom caps and elk patties.
- Using the mushroom caps as buns, build your burger with elk patty, brown mustard, mayo, tomato, lettuce, and pickle slices.
Did you try the portobello mushroom elk burger? Tell us how it went below!