All the satisfaction of a classic burger is here — just without the bun getting in the way. Ground beef gets blended with finely chopped cremini mushrooms, fresh parsley, and thyme before being seared hard in a cast-iron skillet, which means every patty is deeply browned, juicy, and packed with earthy, herby flavor. The real star might be the special sauce: a smoky, tangy blend of mayo, tomato paste, apple cider vinegar, coconut aminos, and smoked paprika that tastes like something a diner spent decades perfecting. Coconut aminos stand in for soy sauce seamlessly, keeping the whole thing grain-free without sacrificing that savory depth. Each bowl gets a generous base of crisp romaine, diced tomatoes, red onion, pickle slices, and creamy avocado before the patty lands on top and the sauce gets drizzled over everything. It serves four, so it's an easy weeknight dinner that doesn't feel like a compromise — it feels like an upgrade.
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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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