I came across this great substitute for hamburger buns, portabella mushrooms. You can grab the burger like everyone else without being just a lettuce wrap, and it tastes great. The only issue is that they can be a little messy to eat. I hope you enjoy this one as much as I do. Preparation and cooking the mushrooms on the grill is key for this meal. I prepare my grill by placing a small piece of aluminum foil on the grill and cut slits to allow the heat and smoke through. I use the aluminum foil because it is just too hard to get the sliced onion to not slip though the grate when they start cooking.
1/2 pound of burger per patty ( or so). I use 80/20 so it will grill better, and I can stand the extra fat on this diet
sea salt ( about 2 tsp)
2 portabella mushrooms about bun size
1 sweet onion
2 tbsp. butter
little olive oil for the mushrooms.
Prepare the mushrooms by removing the gills( The dark part under the cap) washing them and putting oil on them. Don’t be shy with the oil, the mushrooms will soak it up now and let it out later on the grill. Roll the hamburger meat into a ball and make a patty. Sprinkle sea salt on the burgers right before you put them on the grill. If you do not see the salt you have not added enough. Prepare your grill and get it hot, slice the onions. Place the onions on the grill with butter. Butter brings out the sweetness in the onions, once you do this you will never go back. Place the mushrooms on the grill. I grill the mushrooms for 7 minutes on a side. I stir the onions every 5-7 minutes until they are transparent. Megan likes them burnt so I leave them on until they are that proper combination of brown and black. Put your burgers on the grill and let them cook 4 minutes a side, do not squash them, don’t play with your food. If you want to add cheese, I add after I flip the burger, cheese side up is always better. After everything is cooked put your burger together with lettuce, tomato, and a little mustard. This will be a little messy but it will rock your burger world.