Mushroom Cap Chorizo Burger recipe
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Ingredients
- 8 large portobello mushrooms, stems removed 1 tablespoon vegetable oil, or more as needed salt and ground black pepper to taste 1 pound ground beef 1 pound chorizo sausage ½ onion, diced 4 slices cooked bacon, chopped 1 egg 2 cloves garlic, minced ¼ cup chopped fresh cilantro ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon chili powder
Nutrition Info
- 410.9 caloriescarbohydrate: 3.1 gcholesterol: 108 mgfat: 32.9 gfiber: 0.4 gprotein: 24.1 gsaturatedFat: 12.1 gservingSize: -sodium: 910.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Cap Chorizo Burger
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Scrape the gills out of each mushroom. Brush olive oil over each mushroom (top and bottom) and season with salt and pepper. Arrange mushrooms, gill-side up, on a baking sheet.
Bake in the preheated oven until tender, about 7 minutes.
Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and chili powder in a large bowl just until mixed, shape into 8 patties. Place a patty on top of each mushroom.
Bake in the preheated oven until burgers are fully cooked, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).