Portobello Burger with Green Bean Fries & Yoghurt Aioli

Hey everybody!

Ready for a burger?

But not just any burger, a burger that’s packed with taste, healthy alternatives, and some creativity.

In my opinion, you can have a burger every day of the week, as long as you’re willing to do a bit of variety.

I’ve made burgers in so many different ways, from celery buns to falafel patties. Each one was delicious in its own way.

This time around, I wanted to create the perfect burger to ring in the New Year. One that represents a healthy way to start the year, but still reminds us that healthy eating can be just as tasty as the not-so-healthy options.

First things first, the fries.

I love green beans, and even though they’re not in season at the moment, you can still find organic frozen green beans that are delicious and full of vitamins.

All you have to do is roast them in the oven. They’ll be crispy and the perfect accompaniment to the aioli. Speaking of aioli, it’s essential to any burger.

But since it’s usually made with mayo, it can be pretty high in calories. So I played around with the recipe and found that using yogurt instead of mayo and adding lots of garlic made it just as delicious, but with far fewer calories.

Next, I decided to make my own pickles. It’s super easy and gives them a nice fennel flavor and a little tang from the apple cider vinegar. If you don’t have time to make them, you can buy pickled cucumbers instead.

As for the bun and beef patty, I mixed it up a bit. I like to have some bread in a burger for texture, especially when you have veggie fries. So I made a bread bottom and a portobello mushroom top because portobello mushrooms are in season and just too delicious to pass up.

The beef patty is just a classic beef patty – juicy and delicious. But you can always substitute something else, like a lentil burger, if you’re a vegetarian.

I hope you’ll join me on this burger journey. Start the New Year with a delicious and healthy meal.

Have fun cooking!

Print Pin
No ratings yet

Portobello Burger

Portobello Burger with Green Bean Fries & Yoghurt Aioli
Course Main Course
Servings 2
Calories 405kcal


Fennel pickled cucumber

  • 100 ml apple cider vinegar
  • ½ tsp Fennel seeds
  • 4 pepper grains
  • 1 tbsp sugar
  • ½ tsp Salt
  • 200 g organic cucumber

Yoghurt Aioli with garlic

  • 2 tbsp mayo
  • 6 tbsp fromage frais
  • 3 cloves garlic
  • Salt & pepper

Green bean fries

  • 300 g green beans you can use both fresh and frozen
  • 3.5 tbsp oil
  • 2 cloves garlic
  • ½ tsp fresh or dried rosemary
  • Salt & Pepper

Portobello burgers

  • 2 big portobello mushrooms, brushed clean
  • ½ ripe avocado
  • A handful of fresh spinach
  • 300 g organic low fat minced beef
  • 2 slices of whole grain bread or a bun with a nice crust cut in half
  • Ketchup


Fennel pickled cucumber

  • Start with making the pickled cucumber a couple of hours before serving the burgers –  or days ahead.
  • Cut the cucumber into thin slices and place them in a jar or a bowl.
  • In a pot, combine all of the other ingredients and bring to a boil. As soon as all of the salt and sugar are dissolved, remove from heat and add it to the jar of cucumber. The cucumber should more or less be covered. Put on a lit and place in the fridge. As soon as you start using the pickled cucumbers, your can add new slices of cucumber to the jar and reuse the vinegar mix.

Yoghurt Aioli with garlic

  • Peel and crush the garlic. Mix it with mayo and fromage frais. Season with salt and pepper.

Portobello burgers

  • Preheat oven to 400 °F/200   °C.
  • Mix oil, with crushed garlic, chopped rosemary, salt and pepper. Rub the dressing into the portobello mushrooms and on the green bean (if you use fresh beans, boil them for 5 minutes before going into the oven). Place everything on a baking shed and bake in oven for about 15-20 min, or until the portobello is tender and the beans are crispy.
  • While the beans and Portobello are in the oven you prepare the rest. Shape the meat into hamburgers. Season with salt and pepper and fry on a pan until done and juicy.
  • Toast the bread and add a Tbsp of aioli. Add spinach, beef, avocado slices, ketchup, picked cucumber and at last the baked Portobello mushroom.


Serve the burgers with bean fries and lots of aioli on the side. Enjoy!


Calories: 405kcal | Carbohydrates: 20g | Protein: 3g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 684mg | Potassium: 395mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1045IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2mg