Bun-less Portobello Mushroom Chicken Burger

Another great recipe created tonight! I was running a bunch of errands today, and got home and was STARVING! I'm so excited that I was able to come up with this gem of a recipe that doesn't take a lot of time. Here's what you need:

For the burgers:
1 lb ground chicken breast
4 portobello mushroom caps
Portobello mushroom stems, finely diced (I only used two of the stems)
1/2 small red onion, finely diced
1 garlic clove, finely diced
1/2 teaspoon Mrs. Dash's Southwest Chipotle seasoning
1/2 teaspoon chili powder
1/2 teaspoon cumin
(Or add more of the above spices, to your desired taste)
Olive oil cooking spray

For the burger toppings:
1/2 red and 1/2 green bell pepper, sliced in thin strips
4 - 1/2 ounce slices Cabot reduced fat pepperjack cheese

For the avocado mayonnaise:
1/2 avocado
2 tablespoons light mayonnaise
Juice of one lime
1/4 teaspoon garlic powder

Directions:
Preheat your grill to medium high heat. Make sure to oil your grill well so the meat doesn't stick to it!

In a large bowl add your meat, finely diced mushroom stems, onion, garlic, and spices. Mix all ingredients together using your hands. Score the meat into four equal sections, then form each one into a patty. Spray both sides of your burgers lightly with olive oil cooking spray. I do this because ground chicken breast is such a lean meat, that it's more likely to stick to the grill.

Spray both sides of your mushroom caps with olive oil cooking spray and put burgers and mushrooms on the grill. Mine took about 6-7 minutes per side for both the mushrooms and burgers to be fully cooked. Top your burgers with cheese after flipping them over with about 2-3 minutes left on their grilling time on the second side.

While your burgers are cooking, grill the peppers or use a medium pan coated with olive oil cooking spray to cook up your bell peppers over medium heat. They should only take about 5 minutes to cook. Also, make your avocado mayonnaise.  In a small bowl, use the back of a fork to mash up your avocado. Add the mayonnaise, lime juice, and garlic powder. Mix well.

To plate it all up: place a mushroom cap on each plate, top with a burger, evenly distribute the avocado mayonnaise and grilled bell peppers on each burger. Enjoy!!!