Caprese 'Burgers'
with 4th of July Spinach Salad
We combine the best Italian appetizer with the best American summer food to form our caprese burger! Don't worry - we've kept it paleo without the bun, using a portobello mushroom instead! Served with our red, white and blue strawberry, almond and blueberry salad on the side, this is the perfect Independence Day meal!
Tags
Proteins
Cuisines
Ingredients
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
4th of July Spinach Salad:
- Strawberries - 8 oz , sliced
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 2 tsp
- Mustard, dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Baby spinach - 4 oz
- Blueberries - 4 oz
- Almonds, shaved or slivered - 1 oz
Nutrition Facts
Amount Per Serving
Calories
374
Just a moment...
% Daily Value
Total Fat
20g
31%
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Saturated Fat
4g
21%
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Trans Fat
< 1g
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Cholesterol
66mg
22%
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Sodium
270mg
11%
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Total Carbohydrate
21g
7%
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Dietary Fiber
5g
21%
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Sugars
13g
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Protein
29g
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Prep
- Season beef - Mix aminos, garlic powder, and pepper into ground beef and then form into 0.5” / 1.3cm thick patties and press thumb into center of the patty, forming a little crater. (Can be done up to 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 - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes / Basil leaves - Prep as directed.
- Make vinaigrette - Whisk together balsamic vinegar, syrup, Dijon and oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
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Make
- Give patties and portobello mushrooms a light sprinkle of salt right before grilling.
- 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). Then 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. Then 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 balsamic vinegar (it’s best to pour into a spoon and then drizzle from spoon).
- Toss vinaigrette with baby spinach, strawberries, blueberries and shaved almonds and enjoy with warm ‘burger.’
Nutrition Facts
Amount Per Serving
Calories
374
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
4g
21%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
66mg
22%
Just a moment...
Sodium
270mg
11%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
5g
21%
Just a moment...
Sugars
13g
Just a moment...
Protein
29g
Just a moment...
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