Paleo Wagyu Beef Burger
Indulge in the ultimate guilt-free burger experience with this Paleo Wagyu Beef Burger, a mouthwatering creation that’s as nutrient-packed as it is delicious. Made with luxurious Wagyu ground beef, these juicy patties are seasoned to perfection with sea salt, garlic powder, and black pepper to highlight their rich, buttery flavor. This low-carb, gluten-free recipe replaces traditional buns with crisp lettuce leaves for a fresh twist, creating the perfect vessel to hold layers of ripe tomato, tangy red onion, creamy guacamole, and Paleo-friendly Dijon mustard. Easy to prepare in just 20 minutes, this healthy burger is ideal for a quick weeknight meal or an impressive weekend barbecue. Pair it with sweet potato fries or a side salad for the ultimate Paleo-friendly feast!
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Recipe Information
Ingredients
- 1 pound Wagyu ground beef
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Avocado oil
- 8 pieces Large lettuce leaves (like romaine or butter lettuce)
- 4 slices Tomato slices
- 4 slices Red onion slices
- 1 medium Avocado
- 1 teaspoon Lemon juice
- 1 teaspoon Dijon mustard (Paleo-compliant)
Instructions
In a large mixing bowl, combine the Wagyu ground beef with sea salt, ground black pepper, and garlic powder. Mix gently with your hands until evenly combined, being careful not to overwork the meat.
Divide the mixture into two equal portions and shape into burger patties, about ¾ inch thick.
Heat a cast-iron skillet or grill pan over medium-high heat. Add the avocado oil and let it heat until shimmering.
Place the patties in the skillet. Cook for about 3-4 minutes on the first side without pressing down on the burger to allow a crust to form.
Flip the patties and cook for an additional 3-4 minutes for medium-rare, or longer for desired doneness.
While the burgers are cooking, mash the avocado in a small bowl with the lemon juice and a pinch of sea salt to make a simple guacamole spread.
To assemble, lay two large lettuce leaves on a plate for the base of each burger.
Layer each lettuce base with a cooked burger patty, tomato slice, red onion slice, a dollop of guacamole, and a drizzle of Paleo-compliant Dijon mustard.
Top each burger with two additional lettuce leaves to act as the 'bun.'
Serve immediately, optionally pairing with Paleo-friendly sides like sweet potato fries or a simple salad.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.7 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2667 mg | 57% | |
*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.
