By JJ Virgin

Grilled Portobello Burgers With Roasted Tomato-Churri Sauce


June 12, 2024

2 Servings


4 large portobello mushroom caps

2 tbsp extra-virgin olive oil, divided

¼ tsp sea salt

14 oz organic 90% grass-fed ground beef

½ tsp sea salt

½ tsp granulated garlic powder

½ tsp onion powder

1 tsp dried Italian seasoning

4 romaine lettuce leaves, rinsed and dried

Roasted Tomato-Churri Sauce

1 large beefsteak tomato, quartered

1 tbsp extra-virgin olive oil, divided

3 tbsp red wine vinegar

2 cloves garlic, minced

½ tsp crushed red pepper flakes

¼ tsp sea salt

¼ cup Italian flat-leaf parsley, roughly chopped

½ tsp RxSugar Liquid Allulose


1Turn the grill on to high heat. Clean the grill with a brush. Close the lid.

2Turn the oven on to broil. Place the tomatoes on an un\lined sheet pan. Toss in 1 tsp of olive oil. Then place underneath the broiler for 5-10 minutes. Every oven is different, so you must carefully watch it to ensure that the tomatoes are charred but not burned. Take out of the oven and cool.

3Prep the mushrooms. Wipe the top and discard the stem in the middle of each one. Pour 1 tbsp of olive oil on the top of each portobello mushroom cap. Sprinkle salt on the inside and place on a plate until ready to grill.

4Make the burgers by placing the beef in a mixing bowl and sprinkling on the spices. With your hands, mix well and form into 2 burger patties.

5Rub both sides of patties with 1 tbsp of olive oil. Place on a separate plate.

6Take the portobello mushrooms and burger patties to the grill area. Turn the temperature down to medium heat. Lift the lid of the grill up and brush it one last time before adding the food.

7Place the mushrooms on the grill with the inside facing down.

8Then place the burgers on the other side of the grill for 5-7 minutes on each side. Stick a thermometer into the thickest part of the patty. Temperature should reach 160° for it to be safe for consumption. When it reaches the internal safe temperature, take it off the grill and place onto a plate. Set aside to rest until ready to build your burger.

9Grill mushrooms for 10 minutes then flip over and grill for another 10 minutes. Juices will flow onto the grill. Take mushrooms off and place on a plate with the inside facing up so that the juices don’t flow out. Set aside.

10Last, place romaine leaves on the grill until slightly charred (about 3-5 minutes). Take romaine leaves off the grill and transfer to a plate.

11Make the sauce. Add the charred tomatoes and remaining sauce ingredients except for olive oil to a food processor. Pulse until you get a medium-to-smooth texture. Scrape the sauce into a bowl and whisk in the remaining 1 tbsp of olive oil with a fork. You can consume the sauce warm or cold.

12Place 2 portobello mushrooms on each plate with the inside facing up. Place the romaine leaves on top of one of the mushrooms, then one burger patty, and top it with Tomato-Churri Sauce. Add the top of the portobello mushroom burger (inside facing downward) to complete the look. Repeat building the second burger.

13Cut burger in half for easier consumption. Enjoy!

14Will keep for up to 4 days in the refrigerator in an airtight container.


Nutrition Facts

Calories 569
Total Fat41g
Total Carbohydrates9g
Dietary Fiber5g