This bowl builds on a hearty base of well-seared ground beef patties, packed with finely chopped cremini mushrooms and fresh parsley and thyme for an earthy, herb-forward bite in every mouthful. Crisp romaine, juicy diced tomato, sliced red onion, and creamy avocado round out the bowl with plenty of color and crunch, while tangy dill pickle slices add a punch of brightness. The patties get a deep, restaurant-worthy crust from a hot skillet sear, and a rich, tangy sauce gets its signature flavor from tomato paste, apple cider vinegar, smoked paprika, and a splash of coconut aminos in place of soy sauce. It's a filling, well-balanced dinner that comes together in one skillet and four bowls, with no grains, beans, or dairy weighing it down. This is a solid pick for a Whole30 table, letting whole ingredients and bold seasoning do all the work.
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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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