Caprese 'Burgers' with Portobello Mushrooms
and strawberry spinach salad
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.
- 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
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
- 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'.