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It seems like everyone’s raving about the Paleo diet, but once I learned all the foods to avoid on this plan, I asked myself, “What’s left?!” If you’ve experienced a similar sentiment, then look to these 42 recipes that cover every meal of the day. The…

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This 5-Ingredient Whole30 Burger Is Perfect For Clean Eating

This 5-Ingredient Whole30 Burger Is Perfect For Clean Eating

Think that burgers aren’t part of the Whole30 program? Guess again! This clean and crave-worthy burger recipe is the perfect high-protein post-workout supper – each five-ingredient burger offers a whopping 46 grams of protein per serving. In addition to removing sugar, dairy, alcohol, and legumes, the Whole30 eliminates all grains from your diet, so you won’t be serving up your patty on a traditional bun. Instead, opt for one of these vegetable bun recipes that keep the nutritional impact high and the carb count low.

The Perfect Whole30 Burger With Vegetable Buns

From The Whole30: The 30-Day Guide to Total Health and Food Freedom by Melissa Hartwig and Dallas Hartwig

Ingredients

  1. 1 pound ground meat (chilled in freezer for 15 minutes)
  2. 1 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 1/2 teaspoon mustard powder
  5. 1/4 teaspoon garlic powder

Directions

  1. Preheat the oven to 350°F.
  2. In large mixing bowl, combine all ingredients. Form into 3 equal-sized patties. Chill in the freezer for 15 minutes.
  3. Transfer the patties to a baking sheet lined with parchment paper if desired and roast in the oven until the internal temperature reaches 145°F, about 15 minutes.

For the eggplant buns: Preheat the oven to 425°F. Line a baking sheet with foil. Slice one eggplant evenly into 3/4-inch-thick rounds. Arrange in a single layer on the prepared pan. Drizzle 1 1/2 tablespoon of cooking fat evenly over the eggplant, then flip each slice and drizzle 1 1/2 tablespoon of fat on the other side. Season with the salt and pepper. Roast the eggplant for 20 minutes, until it is browned on the outside and fork-tender. Allow to cool, then stack a burger and fillings between two slices, and serve.

For portobello mushroom buns: Rinse 4 mushroom tops with cool water or wipe with a wet paper towel to remove any excess dirt. Dry thoroughly. Place the mushrooms upside-down on the prepared baking sheet. Remove the stems by gently breaking them off, and drizzle 3 tablespoons of melted cooking fat evenly over the mushrooms. Season with the 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 clove of minced garlic. Roast for 10 minutes, then flip and roast for another 10 minutes, until fork-tender. Allow to cool, then stack a burger and fillings between two mushroom caps and serve.

For sweet potato buns: Peel 2 sweet potatoes and cut into 1/2-inch-thick rounds. (Choose thick, round sweet potatoes over long, skinny ones.) Heat 2 tablespoons cooking fat over medium heat in a large skillet, swirling to coat the bottom of the pan. When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. (Cook these in batches, if necessary.) Cook until fork-tender and browned, 3 to 5 minutes on each side. Sprinkle with salt and pepper. Let cool, then stack a burger and fillings between two slices of sweet potato, and serve.

Source: Calorie Count

Information

Category
Main Dishes
Yield
3 burgers

Nutrition

Calories per serving
285
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