The other night we decided to go for a Bamburger (local burger joint). When my hubby asked what I would like, my humdrum response was:

photo-43 Not this!!!

“ummmmm yes please,  I will take an incredibly boring, bun-less, chicken burger with the works :)…oh and hold the fries”  Boooooooooo!

When the greasy brown bags arrived he quickly downed his succulent, sloppy burger, licking every finger TWICE whilst doing so; on the other hand, miserably sliced my paltry poultry “burger” with a knife and disconcertingly forked the bite-sized pieces into my mouth.

Before I knew it, I had a portobello “bun” in the oven…and that is how this perfect burger was born!


Paired with Sweet Po-Tater Chips and Avocado Salsa (for super savory overload)

IMG_4452Nice Buns, where ya from?

 Ingredients (for two):

2 skinless, boneless chicken breasts

4 portobello mushrooms

1 tbsp. olive oil

1/2 sauteed onion

2-3 tbsp. of homemade aioli (see below)

Cheese of your choice

Any other toppings you enjoy



Pre-heat oven to 350ºF. Coat skillet with olive oil and saute your mushrooms on medium heat. Once the onions are nicely browned remove them from heat and put them aside.

While the onions are sauteing you can prepare the aioli.




1/4 cup greek yogurt

1 very small clove garlic, crushed

1 tsp. lemon juice

Sea salt and fresh ground pepper to taste


In a blender or magic bullet (preferably) blend all ingredients thoroughly. That’s it!


Fry, bake or BBQ your chicken breast (I used the same skillet I used for the onions – no rinsing needed).

While your chicken is cooking you can prepare your “buns” by removing the stems from the portobello caps. Bake them for 20 minutes or so on the rack. This can be done in conjointly with your Sweet Po-Tater Chips at 350°F.


(You will know the mushrooms are ready when there is a small pool of liquid in the caps)

Sweet Po-Tater Chips

1 sweet potato

2 tbsp. coconut oil

1 tsp sea salt

1 tsp fresh ground pepper

Slice the sweet potato with your mandoline on setting 3 (thickest) and place them in a large mixing bow. Add coconut oil, salt and pepper. Toss, making sure both sides of your ships are coated. Bake at 350º F for 20-25 minutes or until the edges are crispy.

Once your “buns, chicken and taters are finished you can assemble your savory sandwich with your favorite fixins.


Remember to wear a bib while eating this burger, I had to change my shirt after this meal – true story.


I was too full to touch the sweet potato chips or the avocado salsa, besides we both agreed that the avocado salsa was a bit too rich and heavy with this already savory dish, and would be better matched with a lighter, fresher dish, but here is the recipe anyways:

Avocado Salsa


1 avocado diced

1 tsp. lemon juice

Sea salt and pepper to taste


Combine diced avocado, lemon juice, salt and pepper in a medium sized bowl and toss gently.

Vegetarian option: 

Just replace the meat with extra toppings. Portobello mushrooms are super meaty and savory and the caps have deep pockets, so you can contain whatever toppings you prefer to create your very own juicy burger.