Portabello Burgers

1. 1

   Peel cucumber using a vegetable peeler (kitchen knife works well, too).

2. 2

   Slice cucumber into 1/3-inch slices.

3. 3

   Slice tomato in thin slices.

4. 4

   Break lettuce leaves up in large pieces.

5. 5

   Twist the stems off of the portabello caps.

6. 6

   Gently rub the mushrooms with a damp paper towel.

7. 7

   NOTE: DO NOT RINSE MUSHROOMS.

8. 8

   Mushrooms are highly absorbant, and will absorb all of the water, therefore causing them to be tough and chewy when cooked.

9. 9

   Heat large skillet on medium-high heat.

10. 10

    Melt butter in skillet.

11. 11

    Place mushroom caps in pan stem-side down first.

12. 12

    Cook for 5 minutes.

13. 13

    More butter may be needed if the skillet looks dry.

14. 14

    Flip mushroom caps over and cook for 5 minutes.

15. 15

    When the portabello caps are tender/soft to the touch, they'll be finished.

16. 16

    Using all of the ingredients, layer your portabello cap on a hamburger bun (wheat is preferred, and vegan-friendly).

17. 17

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.