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Caprese 'Burgers' with Portobello Mushrooms
and strawberry spinach salad

Active: 40 minTotal: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Portobello mushrooms - Remove stem and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
  4. Strawberries - Slice strawberries. (Can be done up to 2 days ahead)
  5. Tomatoes - Slice tomatoes.

Make

  1. Give patties and mushrooms a light sprinkle of salt and pepper on both sides.
  2. 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.
  3. 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.
  4. 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).
  5. Toss vinaigrette with spinach, strawberries, and almonds and enjoy with warm 'burger'.

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Reviews

This meal has 24 reviews

Subtle and fantastic flavor combos.

By: Patti
Posted: Aug 01, 2019
Diet: Original

Very much enjoyed this with bison and no bun

By: Nathan
Posted: Jul 23, 2019
Diet: Original

Sooo good!! Would not have changed a thing about the burger!

By: Zoey
Posted: Jul 15, 2019
Diet: Original

*Italian kiss thing* MWAH! so good.

By: Jenna
Posted: Jul 11, 2019
Diet: Original

Delicious and relatively quick! I agree with the suggestions that some kind of aioli would be a great addition to this.

By: Melissa
Posted: Jul 11, 2019
Diet: Original

I love caprese anything and the burger was great, but would be even better with a balsamic glaze vs. balsamic vinegar. I think I’d do less garlic less next time.

By: Lindsey
Posted: Jul 11, 2019
Diet: Original