Home Made Luxury Mushroom Burgers
Home Made Luxury Mushroom Burgers
These home-made luxury mushroom burgers are a hearty vegetarian alternative that doesn’t feel like a compromise. Large flat mushrooms are oven-roasted until golden and juicy, developing deep, savoury flavour and a meaty texture that works perfectly in a burger. Seasoned simply with salt and plenty of cracked black pepper, the mushrooms absorb flavour beautifully as they cook.
Low-carb bread is lightly toasted for structure and warmth, then buttered and layered with classic burger fillings. Crisp lettuce adds freshness, while sliced beetroot brings sweetness and colour. A sunny-side-up egg adds richness, with the yolk acting as a natural sauce once cut into. Melted cheese ties everything together, adding creaminess and depth.
Finished with a small squirt of Greek yoghurt and a touch of tomato sauce, these mushroom burgers are indulgent, filling, and easy to customise. Salad ingredients can be adjusted to taste, making this a flexible meal that works well for casual dinners, meat-free nights, or when you want something comforting without using meat.
Low-carb bread is lightly toasted for structure and warmth, then buttered and layered with classic burger fillings. Crisp lettuce adds freshness, while sliced beetroot brings sweetness and colour. A sunny-side-up egg adds richness, with the yolk acting as a natural sauce once cut into. Melted cheese ties everything together, adding creaminess and depth.
Finished with a small squirt of Greek yoghurt and a touch of tomato sauce, these mushroom burgers are indulgent, filling, and easy to customise. Salad ingredients can be adjusted to taste, making this a flexible meal that works well for casual dinners, meat-free nights, or when you want something comforting without using meat.
Ingredients
- Large flat mushrooms (portobello or field mushrooms work best), one per burger
- Eggs, one per burger
- Shortcut bacon, one rasher per burger
- Salt, to taste
- Cracked black pepper (generous)
- 2 slices Abbotts Low Carb bread, or similar, per burger
- Butter, for bread
- Cheese slices
- Lettuce
- Beetroot slices
- Tomato slices
- Red onion or spring onion, sliced
- Greek yoghurt (aioli or mayonnaise is a sweeter alternative)
- Tomato sauce
Method
- Clean mushrooms and remove stems if needed. Lightly brush both sides with olive oil and season with salt and plenty of cracked black pepper.
- Pre-heat oven to 200 °C. Place mushrooms gill-side up on a paper-lined tray and bacon on a second tray.
- Cook for 10 minutes, then turn mushrooms and bacon and cook for a further 5 minutes.
- Flip mushrooms again, place cheese on the gills, and return to the oven for 2–3 minutes, or until the cheese has melted.
- Toast the bread and butter the cut sides.
- While mushrooms are cooking, pan-fry eggs sunny-side up.
- Assemble burgers: place lettuce on the bread base to reduce sogginess, followed by mushroom, cheese, bacon, egg, beetroot, onion, and a small squirt of Greek yoghurt and tomato sauce. Top with the bread lid.
- Serve immediately.
- Salad items can be varied to taste.
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Pro tip: After seasoning, Let mushrooms sit 5 minutes before cooking.
Optional Extras
- Add avocado for a creamy texture
- If carbs aren't an issue, use a tiger bun, or hamburger bun
Nutrition
Energy420 cal / 1757 kJ
Carbs18g
Net Carbs7g
Fibre11g
Protein33g