4 Serves
87 Mins
Clean the portobello mushrooms by wiping them with a damp cloth and removing the stems. Season the beef patties generously with salt, black pepper, and steak seasoning.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
505 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
207 mg / 420 mgPhosphorus
599 mg / 1,250 mgPotassium
849 mg / 4,700 mgSodium
382 mg / 2,300 mgZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place the beef patties in the hot skillet and sear for 4-5 minutes per side until the desired doneness is reached.
Remove the beef from the pan and let it rest on a wire rack for 5 minutes to retain juices.
In the same skillet, add the portobello mushrooms and cook over medium heat for 10 minutes per side until they are tender and caramelized.
Assemble the burgers by placing the beef patty on a toasted bun, topping with the portobello mushroom, and serving immediately.
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