Stuffed Mushroom burgers with Guacamole and Roasted Red Pepper is the best of both worlds, a portobella mushroom stuffed with ground beef. With this healthy burger, you still get delicious beef flavor without all the calories.
Making another healthy burger was high on my list of things to do this year. Deciding what type was not so easy. I pretty much love a burger in whatever form in comes in, vegetarian, mushroom, beef, turkey or chicken. I had already done a beef burger so I cut that one off the list, well sort of. I was leaning towards a portabella mushroom burger but when it comes to a burger, it is all about the beefy flavor. That is what I love and crave. When I have a burger, it is that beefy flavor that quenches the craving. While I like having portabella burgers because they usually come with delicious toppings, I still wanted a little beef. So I was brainstorming with my hubby about what to do and we came up with a stuffed mushroom burger. Stuff the mushroom with just a little beef. Top it with all of the delicious flavors I love with a portabella and with a wave of the magic cooking wand, we had Stuffed Mushroom Burgers.
The first time we made them we tried some pesto and avocado as a topping. It was good but not great. The next time we eliminated the pesto, changed the avocado to guacamole and “poof” we had the perfect burger and toppings. Plus, I have to admit, I love the name. I thought it was a cute play on words but also perfectly describes this burger. We have had these multiple times now. One of the things I love is the size of the burger. If you are eating a properly portioned burger then you are eating a wimpy 4 ounces of beef, oh and that is raw meat. It shrinks to about 3 ounces when cooked. I want some substance to my burger. I want to have trouble getting my mouth around the burger. I want to feel like I am sinking my teeth into a big juicy burger and feel the juice running down my hand. Oh yes, this is all about maximum satisfaction and feeling totally stuffed without a lot of calories.
Of course, they had to be grilled. My hubby bought a Green Egg and is totally obsessed with grilling and smoking with it. (Be on the lookout for a smoked cheese recipe soon) I am more than happy to let my Grillmaster get his grill on. It’s less dishes for me and I can concentrate on the rest of the meal. There are times even the sides are grilled, think grilled salad, grilled veggies, and potatoes. If only I could figure out a way to grill rice and pasta. I have to admit, the grill is amazing. We had cooked with a gas grill for so long; I had forgotten the wonderful flavor of cooking with charcoal. There is nothing like it.
This is perfect for a barbecue too. You can make the patties ahead of time and keep them in the frig until needed. Plus they grill incredibly quickly. They are going to be on heavy rotation in our house this summer. I’m also going to work on a true vegetarian burger. I need fresh summer veggies though so it has to wait until at least June. While I’m telling you about summer, I’ll give you a little preview of recipes to come. The next couple of weeks are all about Memorial Day and barbecue. Then it’s time to get ready for Father’s Day with an amazing London Broil and other goodies. July 4th is a special recipe that the whole family got in on making, Homemade Buffalo Chicken Sausage. I’ll lighten it up with some recipes perfect for lunch before we hit Labor Day and the end of summer food. I hope you are as excited as we are about our upcoming recipes.
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Happy Healthy Eating,
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