This Low Carb Mushroom Burger swaps the traditional bun for grilled portobello mushroom caps, giving you a flavorful, juicy burger without the bread. Seasoned with Uncle Dibbz Texas Steak Rub, this burger is simple, hearty, and perfect for anyone looking for a low carb meal that still feels satisfying.

Ingredients:

• 4 large portobello mushroom caps
• 1 pound ground beef
• Uncle Dibbz Texas Steak Rub, to taste
• Cheese slices, optional
• Burger toppings of your choice, such as lettuce, tomato, onion, pickles, or sugar free sauce

Instructions:

1. Preheat your grill to medium high heat.
2. Clean the portobello mushroom caps and remove the stems. Pat them dry with a paper towel so they grill instead of steam.
3. Season the mushroom caps on both sides with Uncle Dibbz Texas Steak Rub.
4. Place the seasoned mushroom caps on the grill and cook for 4 to 5 minutes per side, or until tender with grill marks. Remove from the grill and set aside.
5. Add the ground beef to a bowl and season with a generous amount of Uncle Dibbz Texas Steak Rub. Mix gently until the seasoning is evenly worked into the meat.
6. Divide the beef into 4 equal portions and shape each portion into a patty that matches the size of the mushroom caps.
7. Grill the beef patties for 4 to 5 minutes per side, or until they reach your preferred doneness.
8. If using cheese, add one slice to each patty during the last minute of cooking and let it melt.
9. Assemble each burger by placing one grilled mushroom cap on the bottom, adding the beef patty, then layering on your toppings.
10. Top each burger with another grilled mushroom cap and serve immediately.

Notes:

For best results, choose large portobello mushroom caps that are close in size. You can also scrape out the gills with a spoon if you want a cleaner look and less moisture.