Bun-less Mushroom & Swiss Burger
For this bun-less take on a classic mushroom-Swiss burger, Chef Tracey caps (pun intended) a juicy Montreal Steak-seasoned grilled beef patty with a hearty portion of grilled baby Portobellos and melty Swiss cheese. It’s already an explosion of rich umami flavor, but then she adds even more—a sauce of creamy mayonnaise blended with concentrated beef stock for powerfully rich flavor. On the side: garlicky grilled broccoli. Grab a knife and fork and prepare to satisfy your low-carb cravings!
Nutritional facts
Protein
43g
Carbs
10g
Calories
880kcal
Fat
74g
Ingredients
Broccoli Florets, Swiss Cheese, Beef Base, Black Pepper, Garlic, Kosher Salt, Montreal Steak Seasoning, Mayonnaise, Crimini Mushroom, Ground Beef, Canola Oil
Contains milk, eggs, soybeans.
Reviews
4.6
Based on 151 reviews
Jacqueline · 08/20/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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