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Grilled Beef Burgers with Mushrooms & Caramelized Onions

Grilled Beef and Mushroom Burgers with Caramelized Onions & Roasted Sweet Potatoes

Grilled beef burgers packed with umami flavor and served alongside roasted sweet potatoes drizzled with a quick, hot-and-creamy sauce.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course dinner, lunch
Servings 4

Ingredients
  

Burgers

  • 4 Napa cabbage leaves
  • 2 cups cremini mushrooms
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp coconut aminos
  • 1 lb ground beef

Carmelized Onions

  • 1 tbsp ghee
  • 1 medium red onion peeled & sliced
  • 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar

Sweet Potatoes

  • 4 medium sweet potatoes diced
  • 2 tbsp ghee melted
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley minced

Dipping Sauce

  • 4 tbsp Tbsp Whole30-approved mayonnaise
  • 2 tbsp Tbsp Whole30-approved hot sauce
  • 1/2 tsp sea salt
  • zest 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, quickly remove, and set aside on a clean towel.
  • ADD mushrooms to a food processor and pulse until minced. 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 their 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 press on the mushrooms with your fingers to push out excess liquid. Set aside.
  • 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 to 6 minutes per side.
  • ARRANGE each burger patty 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!
Keyword burger, ground beef, sweet potatoes
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