Caprese 'Burgers' with Portobello Mushroomsand strawberry spinach salad
- 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
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 1 tsp (sub honey)
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Strawberries - 8 oz, sliced
- Balsamic Vinaigrette (ingredients listed separately) - ~6 Tbsp
- Baby spinach - 5 oz
- Almonds, sliced or slivered - 1 oz
- 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.
- 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'.
This meal has 24 reviews
Subtle and fantastic flavor combos.
Very much enjoyed this with bison and no bun
Sooo good!! Would not have changed a thing about the burger!
*Italian kiss thing* MWAH! so good.
Delicious and relatively quick! I agree with the suggestions that some kind of aioli would be a great addition to this.
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.