A creative proposal for a delicious low-carbohydrate or keto burger. The secret is to replace the buns with Portobello mushrooms. The option turns out to be vegetarian using halloumi, but of course, the recipe also works wonderfully with beef burgers.
Ingredients per person:
2 Portobello mushrooms
1 slice of Halloumi (100-125 gr)
Tomato, lettuce, red onion, cucumber
For the tzatziki:
Plain Greek yogurt, garlic, cucumber, extra virgin olive oil, lemon juice, salt
The ingredients for this keto burger:
Portobello mushroom: a native of the Mediterranean region, Portobello is related to mushrooms, and is sometimes called “the king of mushrooms.” It’s characterized by its large hat, which can measure up to 15 cm in diameter, making it ideal to replace hamburger buns in this recipe. It also stands out for its brown color, meaty texture and intense flavor, while slightly sweet.
Halloumi: this cheese is an emblem of Cyprus gastronomy. It is made from a mixture of goat and sheep milk, and its main characteristic is that it’s resistant to cooking. For this reason it’s one of the favorite cheeses to enjoy on the grill.
Tzatziki: every burger needs a good dressing, and tzatziki goes perfectly with halloumi. It’s also much tastier and healthier than ketchup or mayonnaise!
How to make the best keto burger with Portobello and Halloumi:
Start by preparing the tzatziki, mixing the Greek yogurt, pressed garlic, grated cucumber, extra virgin olive oil, lemon juice, and salt. In this link you will be able to know all the secrets to prepare tzatziki like in Greece.
Cut the tomato, onion and cucumber into slices and reserve together with some lettuce leaves.
Clean the Portobello with a damp kitchen towel or paper towel to remove any traces of dirt. Roast on a grill or a pan for about 4 minutes on each side. Reserve, covering them with absorbent paper on both sides, to remove excess water.
Cut a slice of Halloumi and grill for a few minutes on each side.
Assemble and enjoy without further delay!
Tips and tricks:
- The recipe is very simple and requires minimal work. Its result depends largely on treating the ingredients correctly, as detailed below.
- Don’t wash the mushrooms under the tap, as they can absorb a large amount of water. That’s why it’s better to clean them with a damp cloth or paper.
- As the mushrooms can lose a lot of water during cooking, it’s best to dry them with kitchen paper before assembling the hamburger.
- A few minutes are enough to grill the halloumi on each side, it’s not necessary to over-roast it.
- In this recipe we use portobello mushrooms to replace the buns. But being so tasty and meaty, they are also a great alternative to replace the meat burger.
- This recipe is Greek-inspired, but you can experiment with other creative ideas. For example, I suggest an Italian version with scamorza affumicata and pesto genovese.