Mushroom Burgers & a side of Golden Beet and Watermelon Toss

Ingredients

• ¾ lb grass-fed ground beef
• 3 Tbsp grated onion
• 1 clove garlic, minced
• ¼ tsp salt, divided
• ¼ tsp pepper, divided
• 2 Tbsp avocado oil, divided
• 1 (8-oz) pkg sliced mushrooms
• ½ tsp dried thyme
• 4 large romaine lettuce leaves
• 3 Tbsp avocado oil mayonnaise (or use a homemade Paleo mayonnaise)
• 1 Tbsp whole-grain mustard

 

• 2 large golden beets, peeled and cut into wedges (or use other color beets)

• 3 Tbsp avocado oil, divided

• 1 Tbsp fresh lemon juice

• 2 Tbsp minced shallot

• ½ Tbsp Dijon mustard

• ½ Tbsp raw honey

• 1½ cups watermelon chunks

• 2 Tbsp fresh basil leaves

 

Instructions

Combine beef, onion, garlic, and ⅛ tsp each salt and pepper. Shape into 2 large patties. Cook patties in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until centers are no longer pink. Remove from skillet. Sauté mushrooms and thyme in 1 Tbsp hot oil in skillet 8 minutes or until browned. Season with salt and pepper to taste. Arrange lettuce in 2 stacks. Top with burgers, mayonnaise, mustard, and mushrooms.

Preheat oven to 425°F. Combine beets and 1 Tbsp oil on a rimmed baking sheet; sprinkle lightly with salt and pepper. Bake 25 minutes or until beets are tender and browned; cool slightly. Whisk together 2 Tbsp oil, lemon juice, shallot, mustard, honey, and salt and pepper to taste in a bowl. Add watermelon, basil, and beets; toss.