• Karri Anne Cameron


Makes 4 Servings

Macros: 340cal, fat 21g, carbs 9g, protein 29g, fibre 3g


For the mayo sauce

1/2 cup compliant mayo (see notes for options and for AIP)

1 tbsp compliant ketchup

2 tsp garlic powder

For the burger bowls

1 lb ground beef

1 tsp sea salt, divided

1/4 tsp black pepper (omit for AIP)

2 tsp garlic powder

8 oz baby bella mushrooms, sliced

1/2 red onion, sliced thin

4 strips of bacon, cooked and chopped

1 large avocado, sliced

810 pickles


For the mayo sauce

  1. Mix the ingredients well to combine. Set aside in the fridge.

For the burger bowl

  1. Using a large skillet, brown the ground beef over medium heat and season with salt, pepper, and garlic powder. Set aside and reserve about 2 tbsp of fat in the pan.

  2. Add the mushrooms to the pan and lightly salt. Cook for 4-5 minutes or until tender. Set aside.

  3. Assemble the burger bowls by dividing the ingredients between 4 bowls. Add the lettuce and top with the mushrooms, red onion, bacon, avocado slices, cooked ground beef, and a few pickles per bowl. Top with the mayo sauce.

  4. Serve fresh and enjoy! If saving for later, store the ingredients separately to ensure freshness.






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