Juicy beef patties get an umami boost from finely chopped cremini mushrooms sautéed until deeply browned, then mixed with fresh parsley and thyme for a burger that's savory through and through. Everything lands over a big bowl of crisp romaine, diced tomatoes, sliced red onion, tangy dill pickles, and creamy avocado, so each bite has crunch, freshness, and richness in balance. The real showstopper is the special sauce — tomato paste, apple cider vinegar, coconut aminos, mustard, garlic powder, onion powder, and smoked paprika whisked into a smoky, tangy drizzle that ties the whole bowl together. It's a satisfying, low-fuss dinner that skips the bun without skipping any of the flavor, and it comes together fast enough for a weeknight. This one's a genuinely solid pick for anyone building an anti-inflammatory plate, since it leans on whole, simple ingredients from the mushrooms to the fresh herbs to the vinegar-forward sauce. Serve it right away while the patties are hot and the avocado is at its creamiest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the special sauce: whisk together the mayonnaise, tomato paste, apple cider vinegar, coconut aminos, yellow mustard, garlic powder, onion powder, and smoked paprika in a small bowl until smooth. Refrigerate until ready to serve.
Heat 1 tsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chopped mushrooms in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 3–4 minutes more. Transfer to a cutting board and let cool for 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
