Chipotle Caramelized Onion and Mushroom Burgers (Paleo)

If you want to add more gluten free, paleolithic, and ketogenic recipes to your recipe box, Chipotle Caramelized Onion and Mushroom Burgers (Paleo) might be a recipe you should try. For $1.64 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 443 calories, 22g of protein, and 35g of fat. Several people made this recipe, and 775 would say it hit the spot. If you have avocado, chipotle peppers in adobo, sea salt, and a few other ingredients on hand, you can make it. It works well as an American main course. It is brought to you by Perrys Plate. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a pretty good spoonacular score of 66%. If you like this recipe, you might also like recipes such as Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce, Grilled Californian Avocado B-L-T Burgers with Caramelized Chipotle Onions, and Caramelized Onion Burgers.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start the topping by bringing 2 Tablespoons of the butter to medium-high heat in a large saute pan or skillet. Add the onions and a generous pinch of salt. Yes, it looks like an obscene amount of onions, but they cook down quite a bit. Don't freak out. Cook the onions until they become soft, then reduce heat to medium low, cover, and cook for about 30-35 minutes, stirring occasionally, until onions are golden brown and very, very soft. Add the other 2 Tablespoons of butter, the sliced mushrooms, and the minced chipotle peppers. Cover and cook for another 10-12 minutes until the mushrooms are cooked and the onions are a deep caramel brown color. Taste the mixture. If you want it spicier, then add another chipotle or some hot sauce. While the onions are doing their thing, add the salt, black pepper, and Worcestershire to the ground beef, mixing gently with your fingers. Don't squish it in your hands or you'll end up with mushy burgers. Divide meat into six sections and form wide, flat patties. (If you want. I like my patties thinner.)Let the meat rest at room temperature while your grill or stovetop grill pan heats up to medium-high heat. Grill meat for about 8-12 minutes, flipping once, until no longer pink inside. Top each with some of the onion-mushroom mixture and a few slices of avocado.Nat's Notes:1. Chipotles in adobo sauce can be found in the latin section of your grocery store. Store extras in the fridge for a few weeks or freeze them in an ice cube tray to use later!2. Worcestershire sauce isn't 100% paleo, but since I'm only using 1 Tablespoon in the entire recipe I'm OK that there's some sugar in it. If it bugs you, leave it out or substitute a teaspoon of grill seasoning.

 

Step by step:

1. Start the topping by bringing 2 Tablespoons of the butter to medium-high heat in a large saute pan or skillet.

2. Add the onions and a generous pinch of salt. Yes, it looks like an obscene amount of onions, but they cook down quite a bit. Don't freak out. Cook the onions until they become soft, then reduce heat to medium low, cover, and cook for about 30-35 minutes, stirring occasionally, until onions are golden brown and very, very soft.

3. Add the other 2 Tablespoons of butter, the sliced mushrooms, and the minced chipotle peppers. Cover and cook for another 10-12 minutes until the mushrooms are cooked and the onions are a deep caramel brown color. Taste the mixture. If you want it spicier, then add another chipotle or some hot sauce. While the onions are doing their thing, add the salt, black pepper, and Worcestershire to the ground beef, mixing gently with your fingers. Don't squish it in your hands or you'll end up with mushy burgers. Divide meat into six sections and form wide, flat patties. (If you want. I like my patties thinner.)

Let the meat rest at room temperature while your grill or stovetop grill pan heats up to medium-high heat. Grill meat for about 8-12 minutes, flipping once, until no longer pink inside. Top each with some of the onion-mushroom mixture and a few slices of avocado.Nat's Notes

1. Chipotles in adobo sauce can be found in the latin section of your grocery store. Store extras in the fridge for a few weeks or freeze them in an ice cube tray to use later!

2. Worcestershire sauce isn't 100% paleo, but since I'm only using 1 Tablespoon in the entire recipe I'm OK that there's some sugar in it. If it bugs you, leave it out or substitute a teaspoon of grill seasoning.

Nutrition Information:

covered percent of daily need