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Portobello Pork ‘Burgers’
and jalapenos / curtido / sweet potato wedges

Active: 40 Total: 40
Portobello mushrooms have a "meaty" flavor that pairs well with the summer flavors of BBQ sauce (if you can find a paleo-friendly version), ground pork patties, and tangy curtido.
Smarts: The sweet potato wedges served on the side are easiest to cook in the oven, but if you have a grill basket you can cook them on the grill over indirect heat with the lid closed.


Portobello Pork ‘Burger’:
  • Jalapenos (opt) - 1 , thinly sliced
  • Mushrooms, portobello - 4 , stems removed
  • Pork, ground - 1 lb
  • Bragg's / coconut aminos - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • BBQ sauce, paleo-friendly (opt) - 4 Tbsp
Sweet Potato Wedges:
  • Sweet potatoes - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
Curtido Pickled Cabbage (enough for 2 nights):
  • Cabbage, red - 12 oz , thinly sliced
  • Carrots - 4 oz , shredded on a box grater
  • Jalapenos - 1/2 , chopped
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1 tsp
  • Vinegar, apple cider - 3 Tbsp
  • Oil, cooking - 3 Tbsp


  1. Sweet potatoes / Cabbage / Carrots / Jalapenos (for burgers and cabbage) / Garlic - (If prepping right before cooking, get oven / grill heating first.) Prep as directed. Store sweet potatoes and jalapenos for burgers in separate containers. Combine cabbage, carrots, jalapenos (portion for curtido), and garlic in a third container. (Can be done up to 5 days ahead)
  2. Make curtido - (This makes enough for 2 nights.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
  3. Portobello mushrooms - Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
  4. Make pork patties - Combine pork, aminos, salt, garlic powder, chili powder, and pepper. Form into 3/4" to 1" / 2 cm to 2.5 cm thick patties and make a depression in the center with your thumb. Cover and refrigerate if not making right away. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Toss sweet potatoes with oil (portion for sweet potatoes). Season with some salt and pepper and spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 25 to 35 minutes, until tender. Shake once midway through.
  3. Brush portobello mushrooms with oil (portion for burgers). Season with some salt and pepper.
  4. If cooking mushrooms / patties on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil and then grill mushrooms and patties for 2 minutes on each side over direct heat. Move to indirect heat, close the grill, and cook until mushrooms are tender and burgers are cooked through, 3 to 5 minutes more.
  5. If cooking mushrooms / patties in the oven and stovetop: Spread mushrooms on a sheet pan with the hollow side facing up. Transfer to the oven and roast for 10 minutes. Turn mushrooms (note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry). Return mushrooms to oven and continue roasting until tender, 6 to 10 minutes more. Meanwhile, heat a skillet over medium-high heat. Brush with some oil and cook pork patties on both sides until cooked through, ~8 minutes total.
  6. Assemble ‘burgers’ by spreading mushrooms with BBQ sauce (if using). Top with pork patties, jalapenos (portion for burgers), and curtido (reserve half for Wednesday). Serve sweet potato wedges on the side. Enjoy!



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