Serve with sweet potato wedges for a healthy version of a traditional burger and fries.

Equipment Needed

Measuring cups and spoons, grill pan or barbecue, knife, cutting board and a spoon


Drizzle the mushroom caps with olive oil and season liberally with sea salt and pepper.

Grill the mushrooms over medium-high heat, turning often until they are cooked through (12-15 minutes depending on thickness). When the mushrooms are almost done cover them with cheese and top with jalapeño rings. 

While the mushrooms are cooking toast the buns. Dress them with 2 tablespoons of hummus each and add lettuce, sliced tomato and sliced onion.

Top the buns with the cooked mushrooms and garnish with sliced pickles. Enjoy immediately.