Uh oh…seems like I forgot to buy buns again, doesn’t it? You could, of course, serve this on a traditional hamburger bun, but this dinner doesn’t really need it.
4 Tbsp butter, divided
3 onions, thinly sliced
10 oz mushrooms, sliced
2 chipotle peppers, seeded and minced (from a can of chipotles in adobo sauce)
1 avocado, sliced
1.5 lbs ground beef
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp Worcestershire sauce
Start by heating 2 Tbsp of your butter in a large skillet over medium heat. Add your onions and a bit of salt and cook until they become soft. Reduce your heat to medium low, place a cover on your pan and cook for about half an hour, stirring occasionally, until the onions turn golden brown. Add the remaining butter, your mushrooms and the peppers. Cook for around 10 minutes until your mushrooms cook through and your onions are a deep caramel color.
Meanwhile, add salt, pepper and Worchestershire to your ground beef and gently mix it. Divide your meat into 6 patties. Let the patties rest at room temperature while your pan warms to medium high heat and then grill them for 4-6 minutes per side. Top the burgers with your prepared onions and mushrooms and a few slices of avocado.
Man I love the paleo/primal trend of putting avocado on everything. Oh darn, more delicious healthy-fat goodness. If I have to. I’ve been slowly phasing wheat out of my diet lately, because I’ve found, much to my chagrin, that I seem to have a mild gluten intolerance. Certainly not bad enough to make me avoid it forever-at-all-costs, but I’ve noticed a definite connection between how much wheat I’m eating and how badly my face is breaking out. Cookies? Worth a zit or two. Hamburger bun? Not. Anyhow, these are really delicious, bun or not, so I’d definitely suggest trying them out the next time you’re looking for something a little different on burger night!