Grilled Beef Burgers With Mushroom & Caramelized Onions

Grilled Beef Burgers With Mushroom & Caramelized Onions Ingredients

BURGERS:4 Napa cabbage leaves2 cups cremini mushrooms1 tsp sea salt1/2 tsp black pepper1 tsp garlic powder1 Tbsp coconut aminos1 pound of ground beefCARAMELIZED ONIONS:1 Tbsp ghee1 medium red onion, peeled & sliced1/2 tsp sea salt1 Tbsp balsamic vinegarSWEET POTATOES:4 medium sweet potatoes, diced2 Tbsp ghee, melted1 tsp sea salt1/2 tsp black pepper1 tsp garlic powder2 Tbsp fresh parsley, mincedDIPPING SAUCE:4 Tbsp Whole30-approved mayonnaise2 Tbsp Whole30-approved hot sauce1/2 tsp sea saltZest from 1/2 medium lime

Instructions

HEAT a large pot of water on the stove to a simmer. Once simmering, turn off the heat and carefully dip each cabbage leaf in the water and quickly remove and set aside on a clean towel.ADD mushrooms to a food processor and pulse until minced very well. Alternatively, you can mince them by hand with a large knife on a cutting board.ADD minced mushrooms to a cast-iron skillet set to medium-low heat and season with sea salt, black pepper, garlic powder and coconut aminos.Saute until its water has mostly evaporated, about 5 minutes.Remove from the heat and place in a fine mesh sieve and allow any excess water to drain.You can use your fingers to press on the minced mushrooms to push out excess liquid.PREPARE your caramelized onions by adding ghee to the cast-iron skillet set to medium-low heat.Add sliced red onion and season with sea salt and balsamic vinegar.Saute on low heat until the onions are very soft and browned, about 15 minutes.PREHEAT an oven to 400 F (205 C).ADD diced sweet potatoes, melted ghee, sea salt, black pepper and garlic powder to a mixing bowl and toss until the sweet potatoes are coated in the ghee mixture.Spread in an even layer on a baking sheet lined with parchment paper and bake in the oven until soft and browned, about 20 minutes, tossing after 10 minutes.When done, remove from the oven and garnish with fresh parsley.MIX the drained mushrooms with the ground beef until well-combined.Use your hands to form 4 patties.GRILL the patties on a hot grill or in the cast-iron skillet you used for the mushrooms and onions set to medium-high heat for 4-6 minutes per side.ARRANGE burgers on a cabbage leaf and top with caramelized onions.MIX the dipping sauce ingredients together in a bowl until well-combined.SERVE with roasted sweet potatoes and dipping sauce.STORE any leftovers in the fridge for up to 3 days.Enjoy!