top of page


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

8–10 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.

68 views0 comments

Recent Posts

See All


bottom of page