Caprese 'Burgers' with Portobello Mushrooms
and strawberry spinach salad

Name: Caprese 'Burgers' with Portobello Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Bragg's / coconut aminos; 1 tsp Garlic powder; 1/2 tsp Black pepper; 1 1/4 lbs Beef, ground (lean); 4 Mushrooms, portobello, stems removed; 1 Tomatoes, beefsteak (or similar large tomato), sliced; 12 leaves Basil; 6 tsp Vinegar, balsamic; 2 Tbsp Vinegar, balsamic; 1 tsp Maple syrup (sub honey); 2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 8 oz Strawberries, sliced; ~6 Tbsp Balsamic Vinaigrette (ingredients listed separately); 5 oz Baby spinach; 1 oz Almonds, sliced or slivered

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Caprese 'Burgers' with Portobello Mushrooms

We combine the best Italian appetizer with a classic American burger in this paleo-friendly twist on a meal that practically shouts summer. Our members loved this combination so much when it was featured in 2016 that we've brought it back every summer since.

Ingredients

Metric

Servings:

Caprese 'Burgers':

Bragg's / coconut aminos - 1 Tbsp
Garlic powder - 1 tsp
Black pepper - 1/2 tsp
Beef, ground (lean) - 1 1/4 lbs
Mushrooms, portobello - 4 , stems removed
Tomatoes, beefsteak (or similar large tomato) - 1 , sliced
Basil - 12 leaves
Vinegar, balsamic - 6 tsp

Balsamic Vinaigrette:

Vinegar, balsamic - 2 Tbsp
Maple syrup - 1 tsp (sub honey)
Mustard, Dijon - 2 tsp
Oil, cooking - 3 Tbsp

Spinach and Strawberry Salad:

Strawberries - 8 oz , sliced
Balsamic Vinaigrette (ingredients listed separately) - ~6 Tbsp
Baby spinach - 5 oz
Almonds, sliced or slivered - 1 oz

Prep

Make vinaigrette - (Skip if made ahead for Monday.) Whisk together vinegar (portion for vinaigrette), maple syrup, and mustard. Add oil while whisking. (Can be done up to 5 days ahead)
Season beef - Mix aminos, garlic powder, and pepper into ground beef and then form into 0.5” / 1.3 cm thick patties. Press thumb into center of the patty, forming a little crater. (Can be done 1 day ahead)
Portobello mushrooms - Remove stem and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
Strawberries - Slice strawberries. (Can be done up to 2 days ahead)
Tomatoes - Slice tomatoes.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Give patties and mushrooms a light sprinkle of salt and pepper on both sides.
If cooking on a grill: Heat up grill to 500F. Brush grates with some oil and then grill patties and mushrooms for 2 minutes on each side over direct heat (i.e., over the flames). Move patties and mushrooms to indirect heat, close the grill and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done. Mushrooms will take about 3 to 4 more minutes on indirect heat.
If cooking on stovetop: Heat up a grill pan to high heat. Brush with some oil and then grill patties and mushrooms for 2 minutes on each side. Lower heat to medium and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done. Mushrooms will be done after another 4 to 5 minutes on the lower heat setting.
Place patties onto portobellos. Top with basil leaves and tomatoes. Drizzle with vinegar (portion for burger; it’s best to pour into a spoon and then drizzle from spoon).
Toss vinaigrette with spinach, strawberries, and almonds and enjoy with warm 'burger'.

Reviews

Ratings

0 reviews