2 servings

Open-Faced Portobello Burger with Carrot Fries

25 minPrep Time

35 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Recipe Image


  • Burgers:
  • 2 whole portobello mushrooms
    2 grass-fed beef burger patties
    1 sweet onion
    2 pasture-raised eggs
    Cooking fat of choice
    1 avocado
    2 tbsp Primal Kitchen Avocado Mayo
    Olive oil
    Coconut aminos
    1 tsp garlic powder or crushed garlic
    Pinch of freshly ground black pepper and Himalayan pink salt
  • Carrot Fries:
  • 1 pound carrots (about 10-12 medium carrots)
    1½ tbsp olive oil (get real olive oil here)
    1 tsp sea salt
    ½ tsp pepper
    ½ tsp garlic powder
    ½ tsp thyme


--- Burgers ---
Preheat your oven to 400 degrees.
Prepare the mushrooms and onions. If your portabello mushrooms have long stems, trim them so they don't stick out too much. Thinly slice the onion into rings. In a glass container, add about 1/4 cup of coconut aminos, 2 tbsp of olive oil, garlic, and salt and pepper. Place the mushrooms and onion slices in the mixture and allow them to soak for 15-20 minutes, making sure to flip so both sides absorb the flavor.
Place the mushrooms and onions in a baking dish and bake for about 25 minutes, flipping halfway through. If you prefer, grilling is always an option as well.
While the mushrooms are marinating, turn on your stovetop or grill and start cooking the burgers. Heat up a pan, add the coconut oil, and throw on the patties when ready. This tutorial from Kitchn will teach you how to make the PERFECT burger. If you're tight on time, Trader Joe's has some great grass-fed angus burger patties in the frozen section.
In a separate pan, fry the eggs. This tutorial will walk you through different ways you can fry your egg - for this recipe, I prefer sunny side up (runny yolks for dayyyys!).
Make the smashed avo. This is honestly as easy as it sounds - in a bowl, place the diced avocado flesh and mash with a fork. Add salt and pepper to taste.
By now, everything should be ready and it's time to plate the burgers! Start off with the portobello mushroom as the base layer. Add the grass-fed beef burger patty. Spread on the smashed avocado, add a dollop of the avocado mayo, layer with a roasted onion, and top with your fried egg. Your Whole30 Paleo Open-faced Portobello Burger is complete!
--- Carrot Fries ---
Start by washing the carrots and peeling them (peeling is optional. I use organic carrots and don't peel them and they turn out fine). Cut the carrots into even sticks that are roughly 4 inches long and about ½ inch thick.
Put the cut carrots into a bowl and drizzle with olive oil (get real olive oil here). Sprinkle the sea salt, garlic powder, herbs and spices on top. Stir the carrots to evenly coat with the oil and spices.
Place the carrots on a cookie sheet lined with parchment paper. Make sure the carrots are evenly spread and not stacked on top of each other.
Put the carrots in the oven and bake for about 25-35 minutes, checking halfway through to move the carrots around or flip them on the sheet to get even cooking.
Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven and allow to cool for a few minutes.

Leave a Reply