• Ingredients:
  • 8 whole FunGuy Portabella mushrooms
  • 4 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • ¼ teaspoon cayenne pepper flakes (optional)
  • 1 teaspoon coarse salt
  • 2 limes
  • 1 avocado
  • 1 large tomato
  • 4 slices of cheddar cheese
  • fresh cilantro (optional)

This Memorial Day get outside and slap a few large juicy portabella mushrooms and this spicy Tex-Mex version of our blended beef and mushroom burger patties on the grill! Have a bit more room? Add slices of bell peppers and more mushrooms to that fire for a more intense*ly flavored burger.

Where are the burger buns?! Don’t worry, this recipe doesn’t include that carb laden white bread! 

We’ve sandwiched that juicy patty and grilled peppers, tomato, avocado, and sliced mushrooms between those portabella mushrooms to make a healthier, but no less delicious, burger for everyone to enjoy!

DIRECTIONS:

  1. Brush off any debris from the FunGuy portabella mushrooms with a damp cloth. Pop out the stem using your thumb, discard the stems, and place the caps in a large bowl with half of the olive oil and toss to coat with the oil. 
  2. Dice half of the sliced FunGuy white button mushrooms and transfer to a separate bowl, reserving the other half of the sliced mushrooms. Cut around the stems of the bell peppers and discard them and the seeds. Dice ¼ of each pepper and add it to the bowl with the diced mushrooms. Slice the rest of the peppers into thin rings and set aside with the sliced mushrooms to grill separately. 
  3. Add the ground beef, salt, taco seasoning, and cayenne pepper flakes to the bowl with the diced mushrooms and peppers mixing it together using your fingers until everything is well combined. Divide the burger mixture into 4 even sized balls before shaping them with your fingers into round 1/8 inch thick patties, place them on a large dish and cover with plastic wrap. Refrigerate for at least 30 minutes and up to a couple of hours before cooking. 
  4. Cut the limes in half and squeeze the juice of one over the portabellas. Thinly slice the tomatoes and  avocado, squeezing the juice of the other lime over the avocado slices, and set them aside to add to the finished burgers. 
  5. Prep the grill by lightly brushing one tablespoon olive oil on the grill and set it to medium high or build a medium sized fire with charcoal.
  6. Once you’re ready to grill the burgers, lay them on the grill and cook 3-5 minutes on each side depending on how done you prefer. Add a slice of cheese and let it cook until melted; about 1-2 minutes. Transfer to a plate to rest until ready to assemble. 
  7. While the burgers cook, add the portabella mushrooms to the grill, and let them cook 10-15 minutes, turning at least once half way through. Drain the mushrooms of excess juice that has gathered in the cap each time you turn them. Transfer to a plate and season with a pinch of salt on each once they are done. 
  8. Place the peppers on the grill and cook 1-2 minutes on each side. Lay a grill mat on the grill in a spot with indirect heat and add the rest of the sliced mushrooms in a single layer on top to cook 1-2 minutes before transferring to a large plate. 
  9. To assemble the burgers start with one portabella mushroom, hole side up, and layer the cooked burger with slices of pepper, tomato, avocado, sliced mushrooms, fresh cilantro and top with another portabella mushroom. Serve immediately. 

Have a Fun meal!