Fish Free Paleo Mushroom-Herb Beef Burger Bowls with Special Sauce
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Learn more →Ingredients
4 servings
For the special sauce
- ½ cup mayonnaise
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 1 tsp yellow mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
For the beef patties
- 1 ¼ lb ground beef (80/20)
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp avocado oil
For the bowls
- 1 large head romaine lettuce, chopped
- 2 medium tomatoes, diced
- ½ medium red onion, thinly sliced
- ½ cup dill pickle slices
- 1 avocado, sliced
Instructions
- 1
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.
- 2
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.
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