Bello Burger

This alternative bun burger is made with Ground Chuck and topped with swiss cheese, tomato, green leaf lettuce and red onion rings.  The alternative bun is made with a marinated portabello mushrooms.  Check out our food article “An Alternative Burger Bun”.  You may want to try our other alternative bun recipes:  Caribbean Chicken Burger and Pomodoro Burger.

Bello Burger

Course Main Dish
Servings 2 burgers


  • 2/3 pound Ground Chuck
  • Smoked Sea Sat & Fresh Ground Pepper
  • 4 Portabello Caps
  • 2 tablespoons Canola oil
  • 2 teaspoons Red Wine Vinegar
  • 1/2 teaspoon Roasted Garlic
  • sea salt and fresh ground pepper to taste
  • 4 slices Gruyere Cheese or Swiss Cheese
  • 2 leaves Green Leaf Lettuce
  • 2 slices Heirloom Tomatoes
  • 6 rings Red Onion Slices
  • Mayonnaise or Steak Seasoning optional


  • Form the burger into two patties slightly larger than the diameter of the mushroom caps. Season with smoked sea salt and fresh ground pepper. Set to the side.
  • Combine canola oil, vinegar, roasted garlic, sea salt & fresh ground pepper in a small bowl. Brush top and bottom of mushroom cap with vinaigrette.
  • Heat a CLEAN, OILED grill to 450+ degrees using all the burners. You can cook the mushroom caps and the burgers at the same time and keeping the grill cover closed while they are cooking. Cook the mushroom caps for 5 minutes per side or until grill marks appear. Cook the burgers 5 minutes on the first side and 4 minutes on the second side. Timing may vary depending on the size of your burger. The internal temperature should reach 145 degrees for medium rare.
  • Building Your Burger: Portabello Mushroom Cap (bottom side up), Burger, Cheese, Leaf Lettuce, Red Onion, Condiment (optional), Portabello Mushroom Cap (top side up)