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Week of 7/1/19

Caprese 'Burgers' with Portobello Mushrooms
and strawberry spinach salad

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.
Tags
Low Calorie, Grill Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
48

Ingredients

Metric
Servings:
4
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

  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.

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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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