Portobello Mushroom Bison Burgers
In constructing a Portobello mushroom bison burger, there is plenty of room for creative seasoning and additional ingredients. One might include herbs such as rosemary or thyme to complement the earthy tones of the mushroom, or perhaps smoked paprika or cumin for a depth of flavor that pairs well with the robustness of bison. The burgers can be grilled or cooked on a stovetop, and are often served with complementary accompaniments such as caramelized onions, blue cheese, or a tangy aioli to balance the savory notes of the burger.
Equipment
- 1 large skillet
Ingredients
- 1 lb bison ground to taste sea salt to taste black pepper ground
- 1 tsp garlic powder
- 2 tbsp parsley chopped
- 1 tbsp coconut oil
- 1 tbsp coconut aminos
- 4 large portobello mushroom caps
- 1 cup arugula lettuce 1 medium avocado peeled sliced
Instructions
- Heat grill pan to medium-high heat.
- In a large bowl, mix the first 4 ingredients (bison through parsley).
- Form bison mixture into patties.
- Place burgers on the grill and cook for 4 to 6 minutes on each side, until the center of the burgers are only slightly pink in the center.
- In a large skillet over medium heat, heat coconut oil.
- To the oil, add the coconut aminos and the mushrooms.
- Cook 5 minutes, on each side, until tender.
- Layer mushroom, burger, arugula and avocado and serve.