Prepare time: 15 min
Cook: 10 min
Ready in: 25 min
Ingredients
FOR THE GUACAMOLE
- 1 avocado
- 1/3 cup red bell pepper — finely chopped
- 2 tablespoons diced tomatoes
- ½ red onions — chopped
- 1 garlic clove — minced
- 1 tablespoon lime juice
- Salt and black pepper
- 1 tablespoon fresh cilantro — chopped (you can skip this ingredient if you don’t like cilantro)
FOR THE BURGER
- 1 lb grass-fed extra-lean ground beef
- 1 egg
- ¾ cup white onions — chopped
- Salt and black pepper to taste
- ¼ teaspoon Dijon mustard — or French’s Yellow if you’re doing Whole30
- 1 teaspoon garlic powder
- 2 teaspoons extra virgin olive oil
FOR THE PORTOBELLO MUSHROOM BUNS
- 2 tablespoons olive oil
- Salt and black pepper
- 1 garlic clove — minced
- 8-12 Portobello Mushroom — stems and gills removed
FOR SERVING
- Slices of red onions — tomatoes, cooked bacon and microgreen leaves or any other green leaves you prefer to serve.
Instructions
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Make the spinach sauce: Add avocado in a bowl and mash it with a fork. Add all the ingredients and stir well. Set aside.
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Place all the ingredients for the mushroom buns in a bowl, except for the mushrooms. Mix well. Add the mushroom into the olive oil mixture bowl and coat them well. Set aside for about 1 hour. Place “buns” on grill and let them cook for 4-5 minutes.
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Full recipe Here