Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 portobello mushroom caps
- 2 red bell peppers, seeded and halved
- 1 purple onion, cut into 1/2-inch thick slices
- All Natural PAM Garlic Flavor Cooking and Seasoning Spray
- Avocado Mayonnaise
- 6 hamburger buns
- 3 small California avocados, peeled and sliced
- =
Directions
Coat mushrooms, bell pepper, and onion with cooking spray.
Grill onion in a WEBER Charcoal or Gas Barbecue, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 8 minutes on each side. Grill mushrooms 5 minutes on each side. Place bell pepper skin side down and grill for 4 to 5 minutes.
Peel bell peppers and cut into strips.
Spread avocado mayonnaise on cut sides of buns; place on cooking grate, and grill 1 minute.
Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns.
Top evenly with avocado slices and bun halves.
Makes 6 servings
Avocado Mayonnaise:
1 small California avocado, peeled and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/4 cup fresh basil leaves
1 garlic clove, minced
Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired.