Juicy Grilled Paleo Burger
This juicy and flavorful paleo burger is a perfect wholesome meal for busy weeknights. Made with sauteed mushrooms and simple, paleo-friendly seasonings, it's a quick and easy recipe that cooks up on the grill in under 10 minutes. My family craves this delicious beef hamburger and yours will too.
Servings 4
Equipment
- A small food processor
- A small saute pan
- A wooden spoon or other cooking utensil
- A sheet pan or platter
- Wax paper or plastic wrap
- A grilling spatula
Ingredients
For the mushrooms:
- 3 oz mushrooms shiitake or oyster, or baby bella in a pinch
- ¼ tsp oil
For the patties:
- ½ tsp garlic powder
- ½ tbsp coconut aminos
- 1 tsp fish sauce
- 1 tsp Diamond Crystal kosher salt
- 2 tbsp almond flour
- 1 tbsp mayo
- 1 lb ground meat
For the burgers:
- lettuce for wrapping or a paleo bun
- toppings
Instructions
- Saute the mushrooms first. Place a medium sized saute pan on the stovetop over medium heat add the oil in it to warm. Remove the stems of the mushrooms and place the caps in a small food processor. Pulse them until they're finely chopped, then add the minced mushrooms to the pan with the oil. Stir and cook until the mushrooms are soft, about 5 minutes.
- While the mushrooms are cooking, take out a medium sized bowl to make the patty mixture in. Use measuring spoons to measure out all the patty ingredients except for the ground meat and add it into the bowl. Use a small whisk to thoroughly mix everything together and set aside.
- When the mushrooms are done cooking, remove them from the heat to let them cool for 3 or 4 minutes, then pour them into the mixing bowl with the seasonings for the patty. Add the ground beef and use your hands to combine everything together. You don't want to work the meat too hard as it will make it spongey when you cook up your burgers, but you want to make sure the mushrooms and other seasonings are fully incorporated with the ground beef.
- Separate the beef mixture into four equal portions in the bowl, then wash your hands and take out a sheet pan or platter that's big enough to fit all four hamburgers on it. Place 4 pieces of wax paper or plastic wrap big enough to fit the patties on them onto the sheet pan. Take one portion of the meat mixture into your hands and roll it into a ball, then gently start flattening it with your fingers, working your way around the sides and pressing where needed to get a round shape. Make your patty roughly ¼ inch thick, then place it on one of the pieces of wax paper and repeat the process with the other three portions of meat, washing your hands after you're done.
- Once all the patties are formed, heat up your grill to between 400F and 425F. Pick the patties up by the wax paper and flip them over onto the grill. Close the lid and cook for 4 minutes, then open the lid and use a spatula to flip the burgers over onto the other side. Cook for another 4 minutes, then check the internal temperature. Remove the hamburgers from the grill once they reach an internal temperature of 160F. Let them rest for 5 minutes then serve wrapped in lettuce and with whatever toppings you like!
Notes
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This recipe is best with a flavorful mushroom, like shiitake or oyster. Baby bella mushrooms will work, but aren't quite as good. Don't use white button mushrooms as they don't lend enough flavor.
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Place the uncooked patties on wax paper (or plastic wrap) as you're forming them. This serves two purposes - they're easier to place on the grill and you don't dirty the pan or platter you've set them on, which you can then use to place the cooked burgers on when they're done. If you put the uncooked patties directly on the pan or platter they can be hard to get off and you'll likely ruin the nice round shape you've made them into.
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If you find that your burgers typically puff up in the middle, you can make a shallow indentation in the middle of each burger with your thumb to help keep them flat as they cook.
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Don't press into your burgers with your spatula when they're on the grill! They lose their juices and you end up with a dry burger. Once you put them on, flip them once then leave them alone to do their thing!
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You can easily double, or even triple, this recipe by doubling (or tripling) the ingredients. Just make sure to use a bigger pan to saute the mushrooms and a bigger bowl to combine the meat mixture together.
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To make this recipe ahead of time, make the mixture and form the patties. Pile them on a plate with plastic wrap, wax paper, or parchment paper in between each patty so they don’t stick together. Wrap them all up with plastic wrap and put them in the fridge. Take them out of the fridge 30 minutes before you’re ready to grill them.
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Measure the temperature of your burgers with a meat thermometer! If you don't have one, check out the Thermapen - it's the one we've used and loved for years!