Portobello Burgers with Cucumber Dill Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 pound lean ground beef
  • sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 8 large Portobello mushroom caps
  • 2 teaspoons olive oil
  • 2 medium cucumbers diced
  • 2 tablespoons diced red onion
  • 2 teaspoons minced dill
  • 2 tablespoons lemon juice
  • 1 tablespoon full fat coconut milk
  • 2 cups spinach leaves


  • Heat grill to medium heat.
  • In a large bowl, mix the first 4 ingredients (beef through thyme). Form beef mixture into 4 patties.
  • Brush mushroom caps with olive oil and season with sea salt and freshly ground black pepper to taste.
  • Place burgers and mushrooms on the grill. Close lid and cook burgers for 5 to 10 minutes on each side, until beef reaches preferred doneness. Cook mushrooms for 2 to 5 minutes on each side, until tender.
  • In a medium bowl, mix the next 5 ingredients (cucumbers through coconut milk) with sea salt and freshly ground black pepper to taste.
  • Layer, 1 mushroom cap, spinach, burger, cucumber salad and second mushroom cap. Serve warm.


SERVING SUGGESTION: Sautéed zucchini and yellow squash.
NUTRITION: 421 Calories; 28g Fat (58.0% calories from fat); 27g Protein; 18g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 3 ½ Vegetable; 0 Fruit; 3 1/2 Fat.
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