Enjoy a cheese burger without the carbs or guilt! This recipe uses portabello mushrooms as the burger bun!

Gluten-free and keto-friendly.



  • 2 Portabello Mushrooms
  • 150g Beef Mince (20% fat)
  • 2 Slices Cheddar Cheese
  • 2 Slices Cheddar Cheese
  • 1/2 Tomato (sliced)
  • 2 Large Lettuce Leaves
  • 1tsp Sugar-Free Ketchup
  • 1/2 Avocado (sliced)
  • 1tbsp Tamari (or soy sauce)
  • 1/2tsp Onion Powder
  • 1/2tsp Garlic Powder
  • 1/2tsp Paprika Powder
  • 1/2tsp Ground Black Pepper
  • 1 Pinch Sea Salt


  • Preheat the oven to 180 degrees C.
  • Massage the portabello mushrooms with the tamari and half of the spices. Place them in the fridge for 15 minutes to marinate.
  • Remove the mushrooms from the fridge and bake in the oven for 15 minutes until browned.
  • Meanwhile, in a small bowl, add the beef mince and the rest of the spices, and combine using your hands or a wooden spoon until a ball forms. 
  • Flatten the burger ball and place in a hot pan with olive oil. Fry for 3-4 minutes on each side. Towards the end of cooking, place the cheese slices on the burger and pop a lid on the pop to steam/melt the cheese.
  • To assemble the burger: spread ketchup onto a portabello mushroom and then add lettuce leaves, tomato slices, avocado slices, the cheeseburger and the other portabello mushroom, and enjoy!

    Use a cocktail stick to hold the burger together if it seems unstable,