If you’re looking for a new dish to add your dinner repertoire, this lactose free Portobello mushroom burger recipe is perfect! Combine Portobello mushrooms with lean ground beef for a juicy, robust burger that the family will love. 4 ounces of shredded Cabot Alpine Cheddar infuses the burger with a uniquely cheesy flavor. The burger patties are easy to make and you can pan-fry them in the kitchen—no need to fire up the grill! Serve it on a warm, toasted bun with your favorite crisp veggies and condiments for a heavenly burger.
1 Portobello mushroom cap, stem and gills removed, finely chopped (about 1 cup)
4 ounces Cabot Alpine Cheddar, Cabot Seriously Sharp Cheddar or Cabot Horseradish Cheddar shredded (about 1 cup)
2 tablespoons dry breadcrumbs, preferably whole-wheat
3/4 teaspoon salt
1/2 teaspoon granulated garlic powder
1 pound lean ground beef, 90 to 93% lean
Fresh ground pepper
1 teaspoon extra-virgin olive oil
4 buns, preferably whole-grain, toasted if desired
4 large slices tomato
4 leaves green-leaf lettuce, onion slices, reduced fat mayo and pickle chips, if desired
Blend mushroom, cheese, breadcrumbs, salt and garlic powder together in a large bowl with clean hands. Add beef and gently break up the meat and toss with the cheese mixture. Gently press meat and cheese mixture together, kneading ever so slightly. Do not over work or it’ll be spongy. Form into 4 4-inch patties. Sprinkle with pepper.
Brush oil over the bottom of a large non-stick pan and heat over medium heat. Add patties and cook until crispy and browned on the bottom, about 5 minutes. Turn gently and continue cooking until the burgers are cooked through and the cheese is melting out the sides of the patties, about 5 minutes more. Let rest 2 minutes before assembling on the buns with optional accompaniments.