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Caprese 'Burgers'
with 4th of July Spinach Salad

Active: 35 min Total: 35 min

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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Portobello mushrooms - Remove stem and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
  3. Strawberries - Prep as directed. (Can be done up to 3 days ahead)
  4. Tomatoes / Basil leaves - Prep as directed.
  5. 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

  1. Give patties and portobello mushrooms a light sprinkle of salt right before grilling.
  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). 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.
  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. 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.
  4. 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).
  5. Toss vinaigrette with baby spinach, strawberries, blueberries and shaved almonds and enjoy with warm ‘burger.’

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (91)
Gluten-free (4)
Paleo (10)
Vegetarian (14)

35 reviews

Very good salad.

By: Sundi
Posted: Jun 04, 2017
Diet: Paleo
0 Helpful

my household really enjoyed this meal. every thing really complimented each other. the only thing i did differently was add avocado to burgers because that is how i eat my caprese salad normally. dressing was tasty however there was an abundance of it

By: Nicky
Posted: Feb 18, 2017
Diet: Original
0 Helpful

I should put more salt on the burger next time, but it was great!

By: Jenna
Posted: Oct 05, 2016
Diet: Original
0 Helpful

Great!

By: Nicole
Posted: Sep 12, 2016
Diet: Paleo
0 Helpful

Salad was incredibly tasty!!

By: Margaret
Posted: Aug 05, 2016
Diet: Original
0 Helpful

Yum! Salad was great, burger was great!

By: Elissa
Posted: Jul 22, 2016
Diet: Original
0 Helpful