Beef and Mushroom Burgers

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These burgers are packed with umami flavor from roasted mushrooms and coconut aminos.

Yield: 4 burgers

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  • 2 shallots (4 cloves with skins on)
  • 8 oz cremini mushrooms, sliced
  • 2 TBSP olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 TBSP fresh thyme leaves
  • 1 lb ground beef
  • 3 tsp coconut aminos (optional)


  1. Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
  2. Rinse the shallots and pat dry. Set the shallots on one end of the baking sheet, leaving plenty of room for the mushrooms.
  3. In a medium bowl, toss the mushrooms with the olive oil. Season lightly with salt and pepper. Spread mushrooms evenly on the prepared baking sheet.
  4. Bake the shallots and mushrooms for about 20 minutes, stirring the mushrooms occasionally, or until the mushrooms are browned and softened and any moisture has evaporated.
  5. Remove mushrooms from the pan and set aside to cool. Leave the shallots in the oven and continue to roast for another 25 minutes, or until soft. Remove from the oven to cool. When the shallots are cool enough to handle, slip them out of the skins and chop. Set aside.
  6. In a food processor, pulse the mushrooms and thyme until finely chopped. Stop when the mushrooms are in tiny pieces; the mixture should not be mushy. Taste the mushrooms and season with salt and pepper if needed.
  7. In a large bowl, gently mix together the ground beef, coconut aminos and chopped mushrooms with your hands. Gently form the meat into 4 patties. Use your fingers to press down and create a wide dimple in the middle of the burger (this will help keep the burger from shrinking). Season each burger with salt and pepper.
  8. Heat your grill to medium-high heat. Grill burgers 3–4 minutes per side, or to desired doneness. Serve burgers with chopped shallots over the tops.

The post Beef and Mushroom Burgers appeared first on Paleo Magazine.

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