Bello Bun Burger 🍔
Ingredients:
* Portobello Mushrooms
Marinade for mushrooms:
* 1/4 cup balsamic vinegar
* 1 tablespoon extra virgin olive oil
* 1 tablespoon low sodium soy sauce
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1/8 teaspoon cayenne pepper optional, plus additional to taste.
Other ingredients:
* Bison grounded meat for patties 1 lb
* Lettuce, onions, microgreens, sesame seeds
* Cheddar cheese
* Salt, Pepper, burger meat seasonings
Sun-Dried Tomato Mayo Ingredients:
* ½ (heaping) cup mayonnaise
* ¼ cup sun-dried tomatoes, minced (if packed in oil, then drain and pat dry)
* 3 cloves garlic, pressed through garlic press
* ¼ teaspoon lemon zest
* 1 ½ teaspoons lemon juice
* Pinch salt (scant ¼ teaspoon, roughly)
* Pinch black pepper
Directions
1. Prepare the Marinade & Mushrooms:
• In a bowl, mix balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne pepper.
• Place the mushrooms in the marinade and ensure they are well coated. Let them marinate for at least 30 minutes.
2. Make the Sun-Dried Tomato Mayo:
• In a small bowl, combine mayonnaise, minced sun-dried tomatoes, pressed garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix well and set aside.
3. Cook the Bison Patties:
• Season the ground bison with salt, pepper, and burger seasoning. Form into patties.
• Cook patties on a preheated grill or skillet over medium-high heat for about 5 minutes per side (or until desired doneness).
4. Grill the Marinated Mushrooms:
• Remove mushrooms from marinade and grill on medium-high heat for about 5 minutes on each side, until tender and charred.
5. Assemble the Burger:
• Spread a generous amount of sun-dried tomato mayo on both halves of each bun.
• Stack the grilled mushroom, a bison patty, a slice of cheddar cheese, lettuce, onion, microgreens, and a sprinkle of sesame seeds.
• Close with the top bun and serve immediately.
Enjoy your delicious and hearty Bello Bun Burger!
If you're interested in making your Bello Bun Burger even more special and tailored to your taste, consider these tips from my recent kitchen experiments: First, while this recipe uses bison meat for a leaner patty, you can substitute it with ground beef or turkey depending on your preference. Just season your patties well with salt, pepper, and any burger spices you like to enhance the flavor. For the mushrooms, marinating them for longer—up to a few hours—can really deepen the flavor before grilling. I sometimes add a splash of smoked paprika or a touch of honey to the marinade for a subtle smoky sweetness. Instead of the traditional burger buns, try artisan buns such as brioche or even a toasted portobello mushroom cap for a bunless version that’s both low-carb and gluten-free. The sun-dried tomato mayo is a game-changer. If you prefer a lighter sauce, swapping mayonnaise with Greek yogurt keeps creaminess while reducing calories. Adding fresh herbs like basil or thyme can brighten the mayo as well. Lastly, for added texture and freshness, layering your burger with crunchy pickles, sliced tomatoes, or roasted red peppers works wonderfully. And don’t forget a handful of microgreens or arugula instead of regular lettuce for peppery notes. These variations give you a chance to customize the Bello Bun Burger perfectly for your next cookout or weeknight meal, making it both delicious and nutritious.
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