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Mains
Portobello burgers with sweet potato and celery fries
Juicy burger sandwiched between two roasted portobello mushrooms instead of a bun. Served with avocado, fresh vegetables and sweet potato-celery fries.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 3
- Difficulty
- medium
Contains allergens: none of the tracked allergens
May contain: Tomato, Root vegetables
Free from (by ingredients): dairy, egg, wheat, soy, nuts, peanuts, fish
Ingredients
for 3 servings
- 6 pc Portobello mushroom
- 600 g Minced meat (pork, lamb, turkey)
- 1 pc Onion
- 3 spoons Rice flour
- 2 spoons Lard
- 3 spoons Avomayo
- 1 handful Cherry tomatoes – optional
- 1 pc Red onion
- 1 handful Fresh herbs
- 3 handfuls Sweet potato and celery fries – optional
Method
Burgers:
Finely chop the onion.
Mix it with minced meat, rice flour and salt.
Shape into 3 larger burgers.
Heat the lard in a pan and fry the burgers over low heat for approximately 6-8 minutes on each side, until cooked through.
Portobello:
Remove the stems from the mushrooms.
Fry them in a pan for 5 minutes on each side, until soft and lightly golden.
Assembly:
Spread avomayo on one mushroom.
Add the meat burger, tomatoes, onions and fresh herbs.
Cover with the second mushroom.
Serve with sweet potato and celery fries.
Nutrition (1 serving)
- Energy
- 610 kcal
- Protein
- 38 g
- Carbs
- 34 g
- Fat
- 34 g
Find more recipes in the app
The Baby Without Allergies app has 104 recipes that are filtered automatically by your current diet phase and the allergens you are testing.
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