Portobello Burger

Open-faced Portobello Burger… what a feast! Adaptation of an American classic makes this dish a favorite! The burger bun is made out of almond flour, zucchini and flax meal as well as different spices. The portobello cap is marinated and dehydrated for several hours to give it a chewey texture. The dish is served with a ketchup and mayo side as well as some “cheesy” kale chips. The bun and portobello caps are served warm and topped with pickles.

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