POrtobello BUrger


(4 servings)


  • portobello (4)

  • onions (4-5)

  • free range eggs (4)

  • lettuce (4 leaves)

  • ghee (3 Tbs)

  • optional: avocado, tomato



  • Preheat oven to 420 C. Remove stems from mushrooms and cut them up. Poke the caps with a fork and place, gills up, on a  pan. Brush the caps with ghee and season with salt and pepper. Roast the caps and stems in the oven for about 20 minutes. 


  • Melt ghee in a pan over medium heat. Cut the onions into thin slices and add to the pan. Add a dash of salt, put the lid on, and saute for 15 minutes. Remove the lid and cook with frequent stirring for another 30 minutes or until onions turn a golden-brown color.  

  • Coat a frying pan thinly with ghee or olive oil and crack an egg in. Once the whites turn opaque, add a tablespoon of water and cover the pan. Cook over medium-low heat until the whites are set and the yolks runny, about 2 minutes. 


  • Assemble the burger: spread some mustard on the bottom bun, place the mushroom, top with a generous amount of caramelized onions, an egg, and a leaf of lettuce. If you like, add avocado and tomato slices and close with a top bun.

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San Francisco, CA

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