This paleo burger is everything a burger should be – crispy on the outside, tender and juicy on the inside. Served on a bed of veggies and topped with a tangy mustard vinaigrette, you’ll never miss the bun!
I love a good burger. But once we cut out bread out of our daily life in our house, things like burgers became a conundrum. Do you just eat it on a plate? Do you try to make paleo buns? (FWIW, I’ve never made any that stay together.)
I’ve seen a lot of different variations for a paleo burger – some include using potato slices as the bun (never gotten that one right either – if they stay together they’re undercooked, if they’re cooked through, they fall apart when you bite into them.)
Enter the paleo burger salad. So many possibilities.
Now here’s the thing with a burger salad – you’ve got to get that burger just right. If it’s dry and overcooked, you’re going to have a less than amazing burger experience, and I don’t want that for you.
There are two keys to a perfect burger. A crispy outside and and juicy tender inside.
How to get the outside of your burger crispy
That burger tho. Look at those crispy brown bits.
Wanna know the secret?
Brushing it with ghee before cooking it, and then cooking it in a cast iron skillet over medium-high heat. (I have this one, and use it for almost everything!)
I cooked them for about 4 minutes on one side, then flipped and cooked for about 3 minutes on the other, and they came out medium-rare. Add a minute or two once you flip them for a bit more doneness.
How to keep the inside of your burger juicy
When your burger is cooking in the pan, don’t smush it with the back of a flipper. You’ll push out all the juices, which are what keep the burger moist and flavorful. (I hate that M word, but it’s the only appropriate term here, so I’m sucking it up and using it.)
Allow the burger to sit on one side, then without pushing it down, simply flip it over to the other side and let it finish cooking.
The end result will be a tender and juicy burger when you cut into it!
I made 1/3 lb burgers because I’m a hungry girl, but you could easily make yours smaller. Just go for a smaller circumference, not a flatter burger that’s just as wide. That’ll make all the difference in taste.
This is my go-to burger recipe now – I use it every time we make burgers, whether they’re on a salad or not. They hold together well, they’re flavorful and juicy – they are burger perfection. You can top it with an egg, or bacon, or both. Or not. But I highly recommend it.
I topped mine with a fried egg and it was perfect.
Egg. Burger. Tomato. Onion. Lettuce. YES, please.
- 1 lb ground beef
- 1 egg
- 1 tsp oregano
- 1/2 tsp mustard powder
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp coconut flour
- 2 tsp coconut oil
- 8 cups salad greens
- 1 medium tomato, sliced
- 1/2 small red onion, sliced
- 4 Tbsp olive oil
- 3 tsp white wine vinegar
- 2 tsp dijon mustard
- 2 tsp honey, optional
- pinch of salt and pepper
- Combine the ground beef, egg, and spices in a medium bowl. Using your hands, thoroughly mix the ingredients together.
- Add 1 Tbsp. of coconut flour to the mixture and mix with your hands.
- Allow the meat to sit for 2-3 minutes. If the mixture is too wet to form patties with, add the second Tbsp of coconut flour.
- Divide the meat into fourths and shape into patties, make your thumb indent, then place in the fridge.
- Next, combine all dressing ingredients in a small bowl and whisk to combine.
- Melt the coconut oil in a cast iron skillet over medium heat.
- Place burger patties in the pan, cooking 4-5 minutes per side or until preferred doneness.
- Divide the greens between 4 plates. Top with tomatoes and onions, add your burger, and drizzle with mustard vinaigrette.
- If you're feeling crazy, top with a fried egg or some bacon...or both!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 38gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 147mgSodium: 532mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 35g