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
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
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
374
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% 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
Serving Size:
1 serving
Servings Per Recipe
4
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...
Reviews
Ratings
35 reviews
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
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