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!
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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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.’