Who says burgers can’t be healthy? These Paleo Burgers with Caramelized Balsamic Onionsare sandwiched between tomato and avocado slices! It’s a quick & easy 30-minute meal your family will want on repeat!
It’s kinda fun to have recipes that I can now rephotograph, but also kinda weird to think I have an “archive” of recipes! I have been blogging for about 3 years and have some recipes that are popular … or were popular back in the day but got lost in the midst of constant recipe pimping.
These Paleo Burgers is one of those recipes! It has gotten pick up by quick a few other websites and has over 41K repins on it. Plus it’s just plain yummy.
I was craving burgers the other day so I decided to remake this recipe and rephotograph it because it severely needed a facelift!
As we head into the fall and winter months I know some of you .. ahem not me because I get to grill year round here in Texas … will be under 2 ft of snow.
Which is why, me, being the smart kind caring person that I am, 🙂 made these burgersINSIDE on my skillet. So that you can have a taste of summer in the midst of a snow storm! {even though it pained me to not go out to the grill, I did it for you, my loyal readers}
These Paleo {yup, they are Paleo & Gluten-free} Burgers are super easy to make, full of flavor, and can be done and on your table in less than 30 minutes. {ok, kinda left like Rachel Ray there, but hey its true!}
When it comes to burgers my non-negotiable is, it HAS to have grilled or caramelized onions on it. No exceptions! I’m addicted. Caramelized Onions are like candy to me!
Tips for Making these Healthy Burgers
To kick up the flavor to this bread-less burger I added balsamic vinegar to the caramelized onions and OMG!!! I cannot even describe to you how good they were. Screw-the-burger-just-give-me-a-spoon-and-the-caramelized-onions! They’re that GOOD! {I may or may not have hidden them from my husband when we had these for leftovers the next night} Add on the avocado, which of course makes everything better, and you have yourself one awesome HEALTHY Burger!
Burgers and even STEAKS can be just as good and juice when you make them on a skillet. The key is making sure your pan is seared hot so that you can get a nice sear on your meat to lock in the flavors!
I cannot wait for you to try these burgers. I promise you won’t even miss the bun. Bon Appetit sweet friends.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
Author:Krista
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6 burgers 1x
Category:Dinner
Method:Stove or Grill
Cuisine:American
Diet:Gluten Free
Print Recipe
Description
Who says burgers can’t be healthy? These Paleo Burgers with Caramelized Balsamic Onionsare sandwiched between tomato and avocado slices! It’s a quick & easy 30-minute meal your family will want on repeat!
Ingredients
Scale
1 1/2 pounds of lean ground beef {make six 1/4lb burgers}
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 beef steak tomato, sliced into 6 thick slices
1 cup shreeded green leaf lettuce
3 avocados
Instructions
Heat a medium skillet to medium high heat.
Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
Form six 1/4lb. burgers with the lean ground beef.
Lightly season both sides with salt, pepper, and garlic powder.
Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.
Remove from skillet and let sit for 1 minute.
Assemble burgers.
Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.
Leave out the Worcestershire sauce, however, and they aren't as tasty. Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.
To make a proper Gordon Ramsay-style hamburger, smear some mayonnaise onto the bottom bun. Then, put down a leaf of butter lettuce. Season the lettuce with just a pinch of salt and pepper. Next up are tomato slices — put down enough to properly cover the burger and bun in one to two layers tops.
Avoid using ground meat that is too lean, better go with ground meat that has at least 10-20% fat content in it. 30% fat content is preferable. Binding burger patty with a combination of eggs and breadcrumbs will provide better results than using them individually.
Adding the yellow mustard will add flavor to the patty as well as helping it to caramelize on the flipped side of the patty since it won't cook on this side as long. Top the burgers with slices of cheese and let melt for 1-2 minutes. Once each patty is covered in melty cheese, pull off and rest.
“Try a combination of 1 part ketchup to ½ part soy sauce and ½ part malt vinegar to start," Malivert says, "and play with the proportions to balance the flavor.” Use this as a 1-to-1 substitute for Worcestershire sauce.
With savory, umami flavor to spare, Worcestershire sauce is one of the best ways to spike up the flavor in your dishes. Add a splash of Worcestershire sauce to your favorite macaroni and cheese, and you've got a depth of flavor that will get rave reviews at the potluck.
Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness. Cook for 90 seconds to develop a crust on the first side of the bottom.
A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.
If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.
After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.
An option that's growing in popularity is putting mayo on a burger. The people who enjoy this condiment argue that it's much better than ketchup. They say the tangy taste of mayo compliments the flavors of the meat and cheeses. Because it's not as overpowering, it means the rest of the burger is elevated.
The combination of mayo, Dijon mustard, honey, and tarragon is the right mix of creamy, sweet, and tangy, making it the perfect topping for any type of burger. While this recipe calls for beef, you can certainly use chicken, turkey, pork, or veggie burger patties.
It adds a depth of flavor to so many foods. The wonder of this sauce is that just a small amount is all that's needed to make a subtle, but important, difference to a dish.
Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.
Ketchup, mustard, and Thousand Island get most of the action when it comes to adding sauce to a burger, but why stop there? There are countless ways to level up your burger, and switching up your sauces is the best place to start.
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Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
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