Burger with Grilled Portobellos & Sasya Spicy Eggplant Salsa

Recipe and photo by Penny Kovacs.

  • 1 lb Grass-fed, organic beef
  • 3 large portobello mushroom caps
  • Garlic and onion powder
  • 3 large Boston bib lettuce leaves
  • Red onions
  • Olive oil
  1. Divide beef into 3 patties.
  2. Remove stem & gills from mushrooms, cut 3 thick slices of red onion.
  3. Brush mushrooms and onions with olive oil, garlic powder and onion powder.
  4. With grill medium high, place patties, mushrooms and onions on grill.
  5. Onions will cook first and will soften!
  6. Mushrooms should be flipped after 5 minutes or less.
  7. Cook burgers to liking.
  8. Assemble ingredients with lettuce and top with Sasya Spicy Eggplant Salsa.