Pesto Shroomie Burger

This mouth-watering paleo pesto mushroom burger is absolutely delicious! The Angus beef patty is topped with onions caramelized with bone broth, mushrooms sauteed in bone broth, and a freshly made pesto. This recipe was created by our friend, Tory over at Nourishing The Glow.

Yields: 4-5

Prep time: 10 minutes

Cooking time: 43 minutes

Total time: 53 minutes

INGREDIENTS:

For the caramelized onions:

• 1 yellow onion, thinly sliced lengthwise
• 1 tablespoon ghee
• 1 pinch of salt
• 1 tablespoon Bonafide Provisions Beef or Chicken Bone Broth
• 1/2 tablespoon red wine vinegar

For the pesto:

• 3 cups fresh basil, packed
• 1/2 cup cashews, soaked for 30 minutes minimum
• 1/4 cup pine nuts
• 2-3 large garlic cloves
• 1/2 lemon, juiced
• 1/3 cup olive oil
• 1/2 tsp salt

For the burgers:

• 2 lbs ground Angus beef  
• 2-3 tablespoons of The Best Burger Seasoning Ever

For the mushrooms:

• 8 ounces baby bella mushrooms, sliced
• 2 tablespoons ghee
• salt and pepper to taste
• 1 garlic clove, minced
• 1/2 tsp fresh rosemary, minced
• 3/4 cup Bonafide Provisions Beef or Chicken Bone Broth
• 2 tsp balsamic vinegar

Additional:

• 1 head Iceberg lettuce, sliced lengthwise—for the buns
• Tomato
• Primal Kitchen Mayo
• Potato wedges (optional, as a side)

DIRECTIONS:

For the caramelized onions:

1. Heat the ghee over medium heat in a medium saucepan or skillet. Add the onion to the pan and stir frequently until the onions are soft and turning translucent, about 3 minutes. Season with a pinch of salt.
2. Reduce heat to medium-low and continue cooking the onions for 35 minutes (until golden brown), stirring every few minutes (to prevent the onions from burning or sticking to the pan).   

For the pesto:

1. Combine all the ingredients in a food processor or a high powered blender, pulse until smooth and well combined.

For the burgers:

1. Form 4-5 patties and toss each patty back in forth between your hands until you form a 1-inch thick patty. Season generously with the burger seasoning.
2. Grill the burgers or cook on the stovetop, turning once until browned on both sides and no longer pink inside, about 7-10 minutes.

For the mushrooms:

1. Heat ghee in a large saucepan or skillet over medium-high heat. Add the mushrooms, salt and pepper, and garlic, and stir until evenly coated in the ghee. Now add the rosemary, broth, and balsamic vinegar, and continue to cook for 5 minutes. Reduce heat to love and simmer the mushrooms until they are tender (pierce with a fork), about 5-7 more minutes.

Additional:

1. Place the patty on the iceberg lettuce, top with mayo, pesto, tomato, onions, and mushrooms.
2. Serve with your favorite potato wedges! (I used 2 Japanese sweet potatoes, cut into wedges, coated in avocado oil and sprinkled with salt, pepper, and garlic powder. Bake at 400 degrees F on a parchment-lined baking sheet for 15 minutes, before flipping them over and cooking for an additional 15 minutes.)

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