Eosinophilic Esophagitis Friendly Garlic-Mushroom Beef Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
- 1 tbsp coconut aminos
For the mushroom topping
- 2 tbsp olive oil, divided
- 10 oz cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt
For serving
- 4 large butter lettuce leaves, for serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, 4 minced garlic cloves, 2 tbsp parsley, thyme, turmeric, ginger, 1 tsp salt, and coconut aminos. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a shallow dimple in the center of each with your thumb to prevent doming during cooking.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, about 10–12 minutes.
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