Paleo California Burger
Satisfy your burger cravings the Paleo way with this mouthwatering Paleo California Burger! In this gluten-free and grain-free creation, juicy grass-fed beef patties are seasoned to perfection and nestled between savory grilled Portobello mushroom caps that double as buns. Topped with creamy mashed avocado, fresh tomato slices, and crisp lettuce, this burger is a flavor-packed, low-carb twist on the classic California favorite. Made with wholesome ingredients and ready in just 35 minutes, it’s the perfect healthy meal for paleo enthusiasts or anyone looking for a lighter burger alternative. Whether you're firing up the grill or searing on a stovetop, this paleo-friendly recipe promises a satisfying, guilt-free indulgence that’s perfect for lunch, dinner, or any time you're craving something delicious and nutritious.
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Ingredients
- 1 pound Grass-fed ground beef
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Portobello mushroom caps
- 1 Avocado
- 1 Tomato
- 4 Lettuce leaves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Directions
Step 1
In a large mixing bowl, combine the grass-fed ground beef with garlic powder, onion powder, salt, and black pepper. Mix until well combined, then shape into two equal-sized patties.
Step 2
Preheat a grill or a large skillet over medium-high heat.
Step 3
Brush the portobello mushroom caps with olive oil on both sides and season with a pinch of salt and pepper.
Step 4
Place the patties and the mushroom caps on the grill or skillet. Cook the patties for 4-5 minutes on each side for medium, or until they reach your desired level of doneness.
Step 5
At the same time, grill the mushroom caps until they are tender, about 3-4 minutes per side.
Step 6
While the burgers and mushrooms are cooking, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and mash the avocado into a chunky consistency.
Step 7
Slice the tomato into thin slices and prepare lettuce leaves, washing and drying them as needed.
Step 8
Once everything is cooked, begin assembling your Paleo California Burgers. Place one grilled mushroom cap on a plate as the base 'bun'.
Step 9
Top the mushroom with a beef patty, followed by a generous amount of mashed avocado.
Step 10
Add a few slices of tomato and a lettuce leaf.
Step 11
Top with another grilled mushroom cap to complete the burger. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1283.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1619.9 |
| Total Fat 120.3g | 0% |
| Saturated Fat 36.1g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 301.1mg | 0% |
| Sodium 2700.6mg | 0% |
| Total Carbohydrate 47.6g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 19.7g | |
| Protein 102.1g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 112.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3592.7mg | 0% |
Source of Calories