Mushroom Cap Chorizo Burger Recipe

  • 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
  • 1/2 onion, diced
  • 4 slices cooked bacon, chopped
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until tender, about 7 minutes.
  4. 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.
  5. 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).