Paleo Classic Angus Cheeseburger
Sink your teeth into the hearty and wholesome Paleo Classic Angus Cheeseburger—a satisfying twist on an American favorite that's completely grain-free and dairy-free. Made with juicy ground Angus beef seasoned to perfection, this burger is cooked to a tender, mouthwatering finish and topped with paleo-friendly cheese that melts beautifully. Crisp romaine lettuce acts as a refreshing and low-carb "bun," encasing layers of fresh toppings like ripe tomato slices, creamy avocado, zesty red onion, and tangy pickles. A dollop of Dijon mustard adds a punch of flavor, while the use of coconut oil ensures a paleo-compliant cooking method. Perfect for paleo enthusiasts or anyone seeking a cleaner, guilt-free burger experience, this recipe comes together in just 30 minutes and is loaded with nutrients and bold flavors. Whether it's cooked on the grill or in a skillet, this burger is a testament to how delicious healthy eating can be!
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Recipe Information
Ingredients
- 1 pound ground Angus beef
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut oil
- 4 large romaine lettuce leaves
- 1 large tomato
- 1 large avocado
- 1 small red onion
- 4 slices paleo-friendly cheese slices
- 2 tablespoons dijon mustard
- 4 slices pickles
Instructions
In a large bowl, combine the ground Angus beef with sea salt and black pepper. Mix gently until well combined, taking care not to overwork the meat.
Divide the beef mixture into 4 equal parts and form them into patties about 3/4 inch thick.
Slice the tomato into thin rounds. Peel and slice the avocado, and finely slice the red onion. Set these aside for assembling the burgers.
Heat a grill or large skillet over medium-high heat. Add coconut oil and allow it to melt, coating the cooking surface.
Place the burgers on the grill or skillet. Cook each side for 5-6 minutes until the desired doneness is reached, adding the paleo-friendly cheese slice on top during the last minute of cooking to melt.
Remove the burger patties from the grill and let them rest for a couple of minutes.
To assemble the burgers, place a large romaine lettuce leaf on a plate as the base. Add the burger patty with melted cheese on top.
Layer the sliced tomato, avocado, and red onion over the burger.
Top with 1/2 tablespoon of dijon mustard and a pickle slice.
Cover with another romaine lettuce leaf to complete the paleo bun, and serve immediately.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
