These bowls layer juicy, herb-flecked beef patties—packed with finely chopped cremini mushrooms for extra savoriness and moisture—over crisp romaine, ripe tomatoes, sliced red onion, briny pickles, and buttery avocado. Searing the mushrooms first until deeply browned adds a rich, almost steak-like depth to every bite of the patty. The whole bowl gets finished with a creamy, tangy special sauce built from tomato paste, mustard, and smoked paprika, giving it that burger-joint flavor without any bun in sight. It's a hearty, satisfying dinner that comes together in one skillet and eats like a loaded burger, just deconstructed into a fork-friendly bowl. This one's a great fit for a gluten free table, since the whole build is naturally grain-free from the produce to the protein.
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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.
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