This Whole30 Burger is a delicious paleo, dairy-free, and gluten-free option. It’s made even lighter with the addition of mushrooms in the patty itself, and a portobello bun. Thank you to the Mushroom Council for sponsoring this post. Make the pledge to be a blenditarian and share what drives you to do better!
Completing a Whole30 when the weather is nice out can be a bit of a challenge.
Last summer, I was in the middle of my Whole30 when a friend came to visit. All they wanted to do was go to breweries and BBQ. Which is normally all I would want to do, too! But I couldn’t drink beer, and most BBQ food is not compliant.
I was really craving everyone’s cheeseburgers and relish-loaded hot dogs as I sat and ate my sad, plain burger patty atop a romaine lettuce leaf.
No more sad burgers. Ever again.
Just because you’re eating Whole30 or paleo does not mean you should be eating a sad burger. Heck no.
This Whole30 burger is the opposite of sad. It’s juicy, full of flavor, and sandwiched between delicious portobello mushroom buns. My favorite part is the smoky roasted red pepper sauce that’s mixed with plenty of fresh, fragrant basil.
I got the idea for this Whole30 burger from taking the Blenditarian Challenge.
What in the world is a Blenditarian?
I’m so glad you asked!
Being a Blenditarian means mixing ground beef and earthy mushrooms together in recipes you would typically only use all ground beef. This results in some delicious, savory, umami recipes that are lighter, healthier, more nutrient-dense, and better for the environment, too.
Here, the base of our Whole30 burger is made from grass-fed ground beef and chopped crimini mushrooms.
I loved the SONIC® Classic Signature Slinger which is made Blenditarian-style with just three simple ingredients. This inspired me to create my own at home. And don’t worry, it’s easy. Just chop mushrooms small to match the size and consistency of ground beef. Then, saute the mushrooms in some olive oil with a bit of garlic and seasonings before mixing in with the beef to form the burger patties.
This burger is a paleo, Whole30-compliant, dairy-free, gluten-free option that is just as good as any other burger out there, in my opinion. Topped with caramelized shallots and a sweet and smoky basil-laced roasted pepper sauce? I’m ready to light the grill.
What are your favorite Whole30 or paleo recipes? Let us know in the comments below! Make the Pledge to be a Blenditarian and share what drives you to do better. Plus, take the monthly Blenditarian Challenge and you could win $250!
This Whole30 Burger is a delicious paleo, dairy-free, and gluten-free option. It’s made even lighter with the addition of mushrooms in the patty itself, and a portobello bun.
For the Burger:
- 8 ounces crimini mushrooms, diced small
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound 80% grass-fed ground beef
- 1 tablespoon coconut aminos
- Sea salt and pepper
For the Roasted Red Pepper Basil Sauce:
- 1/2 cup diced roasted red peppers
- 3/4 cup compliant (preferably homemade) mayonnaise
- 1 clove garlic, minced
- 1/4 cup packed fresh basil leaves
- 1 teaspoon fresh lemon juice
- Sea salt and pepper, to taste
- Caramelized shallots see notes
- Portobello burger buns see notes
- Make the burgers. In a hot saute pan, heat the olive oil and saute the mushrooms until golden and soft. Add the garlic the last minute. Season with sea salt and pepper and let cool 5 minutes.
- When cool, gently combine the mushrooms with the ground beef and coconut aminos. Gently form into 4 patties, trying not to overwork the beef. Season each side of the patties with sea salt and pepper.
- Grill or pan sear the burgers to your desired doneness. If serving with portobello buns and caramelized shallots, see notes.
- Make the red pepper sauce. Combine all of the ingredients in a blender and blend until smooth. Can be made ahead and covered in the refrigerator for 1-2 days.
- Assemble the burgers. Sandwich the burger with your preferred bun (see notes for portobello buns), top with the roasted red pepper sauce and the caramelized shallots, if using. Enjoy!
If using portobello buns: Preheat oven to 400 degrees F. Clean and de-stem mushrooms caps. Place mushrooms upside down on a prepared baking sheet and drizzle with olive oil, sea salt, and pepper. Roast until tender, about 20-25 minutes, flipping the caps over half-way through baking.
For toppings: I like to top these burgers with caramelized shallots and think the flavors pair really well. To caramelize shallots, simply thinly slice them and cook in olive oil over medium-low heat until golden and caramelized. Other great Whole30 toppings include fresh spinach, red onion, avocado, and (of course) compliant bacon.
- Serving Size: 1 burger (with portobello bun and sauce)
- Calories: 478
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 90mg
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.