Eat Bacon and Still Be Healthy With This Portobello Cheeseburger
Even the most dedicated burger enthusiast occasionally needs a break from an immaculately cooked beef patty, in pursuit of a healthier option. Which is why we're so hooked on this recipe from Twisted, which substitutes a fresh, whole portobello mushroom in place of a predictable red meat patty. Don't fret: you'll still get your bacon fix and the cheese game is just as strong, since these mushrooms are stuffed with cream cheese, cheddar, and Red Leicester, not to mention kicked up hot sauce for spice. Factor in the sliced red onion and avocado, and voilà: you're getting your daily dose of vegetables and making Mom proud.
- 1 portobello mushroom
- ½ cup cream cheese
- ⅓ cup Red Leicester cheese, shredded
- ⅓ cup cheddar, shredded
- 2 ounces hot sauce, or to taste
- Salt and pepper, to taste
- 6 thin slices bacon
- 1 brioche bun, toasted
- ½ avocado, sliced
- Mayonnaise, to taste
- Ketchup, to taste
- ½ red onion, sliced
- Preheat the oven to 400°F.
- In a small bowl, mix together the Red Leicester, cheddar, and hot sauce.
- Tear the stalk off of the mushroom and spread the cheese mix over the bottom.
- Line the bacon slices in a cross (3 slices vertical, 3 horizontal), and place the mushroom in the center with the cheese side facing down. Wrap the slices around the mushroom tightly.
- In a small saucepan over medium-low heat, sear the bacon-wrapped mushroom until lightly golden, and transfer it to a baking tray. Place the tray in the oven and let it cook for 20 minutes.
- Assemble your burger by layering the mayonnaise, mushroom cheeseburger, avocado slices, red onion slices, and ketchup as desired. Finish with the top brioche bun, and serve.