Portobello Mushroom Burgers from Jess’ Underground Kitchen


LUNCH HeaderBurgers are my weakness. There, I said it. Of course, this poses a few problems when eating paleo since the very vehicle that holds the burger together is usually not paleo-friendly. 

If you’re hankering for a burger but still wanting to stick to your plan, either check out our Five Alternatives to Sandwiches post for some ideas on how to replace bread, or give this recipe for Portobello Mushroom Burgers below a try. 

I first came across this recipe in Jess’ Underground Kitchen Cookbook – she’s one of my favourite chefs in Auckland, cooking up delicious, unpretentious food for collection on your way home from work in Auckland. The meals are made with fresh, high-quality ingredients and there is always a paleo option. She has just recently opened up a cafe and deli which you can visit in addition to her meals, so if you’re ever heading down Jervois Rd in Ponsonby and desperately need a coffee, make sure you check it out!

We made these Portobello Mushroom Burgers on a crazy hot day during the peak of Auckland summer and they were deliciously good – I’d highly recommend them for a BBQ dinner or weekend lunch. The patties are so flavoursome and also taste really good cold – so make a few more and take this treat for lunch on Monday!

Portobello Mushroom Burgers
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 400g beef mince
  2. 2 eggs
  3. 1 tablespoon tomato paste
  4. 2 teaspoons ground cumin
  5. 1 teaspoon dried chilli flakes
  6. salt and ground pepper
  7. 8 large portobello mushrooms, stems removed
  8. 2 - 3 tablespoons olive oil
  9. 2 cloves of garlic, minced
  10. 1 tablespoon fresh thyme leaves
  11. 100g beetroot slices
  12. 1 cos lettuce
  13. 1 large tomato, thinly sliced
  14. 4 tablespoons paleo mayo or aioli
  15. 4 teaspoons dijon mustard
  16. 4 baby gherkins
  1. Mix the mince, eggs, tomato paste, cumin and chilli in a large bowl until well combined.
  2. Season with salt and pepper and form into four even sized patties.
  3. Cook in a frying pan over medium-high heat, or on the barbeque, for 5-6 minutes each side. Remove the cooked patties, cover and rest for 10 minutes.
  4. Meanwhile rinse the mushrooms and pat dry. Brush with olive oil, season with salt and pepper, and scatter the undersides with garlic and thyme.
  5. Place the seasoned mushrooms in the same frying pan or barbeque grill plate and cook for 5-7 minutes each side until cooked through.
  6. Assemble your burgers - place a grilled mushroom (underside up) on a plate. Top with a patty, beetroot, lettuce, tomato, mayo or aioli, mustard and top with a second grilled mushroom.
  7. secure each burger with a skewer and gherkin - serve and enjoy!
Adapted from My Underground Kitchen cookbook
Adapted from My Underground Kitchen cookbook

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