Mushroom Burger

By Bobby Lozano

Living in a house full of vegetarians, and needing a quick filling meal, Bobby turned to burgers. Obviously, these aren’t your “garden” variety burgers, pun intended. These meaty mushroom burgers are the perfect substitute for Meatless Monday or a vegetarian dish. This burger has a bite to it thanks to Dizzy Pig Fajita-ish seasoning, which is perfectly mellowed out by the Havarti and avocado. A must try for meat lovers and veggie lovers alike.

Print Recipe

Ingredients

2 large Portobello mushrooms
1/4 cup mayonnaise
2 Tbsp Dizzy Pig Fajita-ish Mexican seasoning
1 lime
1 Tbsp pepper in adobo (optional to add heat)
2 Brioche burger buns
1 avocado
2 slices of Havarti cheese

Directions

Heat the Big Green Egg cooker to 300°F
In a small mixing bowl, mix together mayo, Fajita-ish seasoning, and lime juic
Scoop out the gills from each mushroom with a spoon and remove the stem
In a small bowl, mix olive oil with a tablespoon of Fajita-ish seasoning and brush it on both sides of the mushroom caps
Place mushroom caps on the Big Green Egg and cook for 4 minutes
Flip mushroom caps and cook 3 more minutes
Place one slice of Havarti cheese on each mushroom and cook for another minute to melt
Remove from grill and let rest on a plate
Spread the mayo mixture both halves of the bun
With a knife, half the avocado, remove the pit, and slice each half into thin slices. Drizzle with the remaining lime juice
Place one mushroom cap on each bun and top with avocado. Enjoy!