Caprese 'Burgers'
with spinach and berry salad
We combine the best Italian appetizer with a classic American burger in this paleo-friendly twist that uses a portobello mushroom instead of a bun. Our members loved this combination so much last summer that we couldn’t resist bringing it back.
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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
Spinach and Berry Salad:
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Strawberries - 8 oz , sliced
- Spinach, baby - 5 oz
- Blueberries - 4 oz
- Almonds, shaved or slivered - 1 oz
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup, mustard and oil. Season to taste with some salt and pepper. (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” / 1.3cm thick patties and 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 / Basil leaves - Prep as directed.
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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 almonds and enjoy with warm ‘burger.’
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