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SideChef
Recipes
Dairy-Free
Paleo Mini Burgers with Caramelised Balsamic Onion

15 INGREDIENTS • 7 STEPS • 1HR

Paleo Mini Burgers with Caramelised Balsamic Onion

Recipe
5.0
2 ratings
These Paleo Mini Burgers are true palate pleasers! It's simple to get right for everyone's taste as the whole idea is to serve up lots of sides to go with the patties to cater for all palates including picky toddlers.
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Paleo Mini Burgers with Caramelised Balsamic Onion
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
These Paleo Mini Burgers are true palate pleasers! It's simple to get right for everyone's taste as the whole idea is to serve up lots of sides to go with the patties to cater for all palates including picky toddlers.
1HR
Total Time
$2.77
Cost Per Serving
Ingredients
Servings
4
us / metric
Ground Beef
1.1 lb
Ground Beef
Onion
1/2
Small Onion, diced
Carrot
1/2 cup
Carrot, grated
Zucchini
1/2 cup
Zucchini, grated
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Onion Powder
as needed
Onion Powder
Garlic Powder
as needed
Garlic Powder
Cayenne Pepper
as needed
Cayenne Pepper
Iceberg Lettuce
2 heads
Iceberg Lettuce
or Radicchio
Yellow Onion
2
Large Yellow Onions
Olive Oil
1/3 cup
Olive Oil
plus 2 Tbsp for the pan
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Coconut Sugar
1 tsp
Coconut Sugar
Nutrition Per Serving
VIEW ALL
Calories
493
Fat
37.4 g
Protein
33.0 g
Carbs
4.8 g
Add to plan
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Paleo Mini Burgers with Caramelised Balsamic Onion
Save
author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Mix the Ground Beef (1.1 lb), Onion (1/2), Carrot (1/2 cup), Zucchini (1/2 cup), Apple Cider Vinegar (1 Tbsp), Salt (as needed), Ground Black Pepper (as needed), Onion Powder (as needed), Garlic Powder (as needed), and Cayenne Pepper (as needed).
step 1 Mix the Ground Beef (1.1 lb), Onion (1/2), Carrot (1/2 cup), Zucchini (1/2 cup), Apple Cider Vinegar (1 Tbsp), Salt (as needed), Ground Black Pepper (as needed), Onion Powder (as needed), Garlic Powder (as needed), and Cayenne Pepper (as needed).
step 2
Take about a walnut size ball of the mixture, roll then flatten slightly.
step 3
If you want to make the caramelised onion, heat the Olive Oil (1/3 cup) in a saucepan on medium high heat. Add in Yellow Onions (2) and leave for about 2 minutes.
step 3 If you want to make the caramelised onion, heat the Olive Oil (1/3 cup) in a saucepan on medium high heat. Add in Yellow Onions (2) and leave for about 2 minutes.
step 4
Gently stir the onions, they should be a nice brown color after about 20 minutes. At 30 minutes, add the Balsamic Vinegar (1 Tbsp) and Coconut Sugar (1 tsp) and stir until the sugar is dissolved. Remove from heat and set aside.
step 4 Gently stir the onions, they should be a nice brown color after about 20 minutes. At 30 minutes, add the Balsamic Vinegar (1 Tbsp) and Coconut Sugar (1 tsp) and stir until the sugar is dissolved. Remove from heat and set aside.
step 5
Return to the patties. Heat a frypan on medium-high with about 2 tablespoons of Olive Oil.
step 6
Cook for about 3 minutes each side or until brown and cooked through. If you're including pineapple, add them to the pan in the juices.
step 7
Serve inside Iceberg Lettuce (2 heads) leaves topped with caramelised onions, and any other sides of your choice.
step 7 Serve inside Iceberg Lettuce (2 heads) leaves topped with caramelised onions, and any other sides of your choice.
Tags
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Dairy-Free
American
4th of July
Gluten-Free
Beef
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Game Day
Labor Day
Memorial Day
Vegetables
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