Gluten Free Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Juicy grated apple and fresh sage work their way right into the beef, keeping every patty tender and packed with flavor before it hits a hot skillet for a deep, golden-brown crust. Underneath, a big bowl of romaine gets loaded up with warmly spiced cauliflower rice, halved cherry tomatoes, creamy avocado, and sharp red onion for a fresh, crunchy base that never feels like a consolation prize for skipping the bun. The special sauce is the real star here — smoked paprika, tangy apple cider vinegar, and a touch of honey stirred together into something rich, punchy, and completely worth drizzling on everything in sight. Pile on a few dill pickle slices if you're after extra crunch and brightness in every bite. It all comes together fast in one skillet, which makes this an easy weeknight dinner that still feels like something special. This one's a genuinely solid pick for a gluten free table, no asterisks needed.

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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½ medium apple (such as honeycrisp or fuji), peeled and finely grated
2 tbsp fresh sage, finely chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil

For the special sauce

⅓ cup vegan mayonnaise
1 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp honey
¼ tsp smoked paprika
¼ tsp salt

For the bowls

3 cups cauliflower rice
1 tbsp avocado oil
¼ tsp salt
4 cups romaine lettuce, roughly chopped
1 cup cherry tomatoes, halved
1 medium avocado, sliced
½ medium red onion, thinly sliced
¼ cup dill pickles, sliced (optional)

Instructions

1
Make the special sauce: whisk together the vegan mayonnaise, coconut aminos, apple cider vinegar, yellow mustard, honey, smoked paprika, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning, then set aside.
2
Cook the cauliflower rice: heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is tender and any moisture has evaporated, about 5–6 minutes. Transfer to a bowl and wipe out the skillet.

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