Anti Inflammatory Mushroom & Caramelized Onion Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ½ tsp dried thyme
- 1 tbsp coconut oil
For the mushroom & onion topping
- 2 medium yellow onions, thinly sliced
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
For the Swiss-style sauce
- ½ cup full-fat coconut milk
- 2 tsp arrowroot starch
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 4 cassava flour tortillas or large butter lettuce leaves
- 1 cup arugula or shredded romaine (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 5–7 minutes, for 25–30 minutes, until the onions are deeply golden, jammy, and reduced to about one-third of their original volume.
- 2
Push the caramelized onions to one side of the skillet and increase the heat to medium-high. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes, until the undersides are golden. Stir and cook for another 2–3 minutes, until the mushrooms are tender and any released liquid has evaporated. Stir the mushrooms together with the onions, add 1 tbsp apple cider vinegar, and cook for 30 seconds, until the vinegar is absorbed. Transfer the topping to a bowl and set aside.
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