Paleo Wagyu Cheeseburger
Indulge in the ultimate gourmet Paleo Wagyu Cheeseburger, a luxurious twist on a classic favorite, crafted to be both grain-free and dairy-free. Featuring succulent Wagyu ground beef seasoned with coconut aminos and aromatic spices, each patty is cooked to perfection in avocado oil and topped with a creamy slice of dairy-free cheese. Sandwiched between lightly toasted coconut flour buns, this burger is completed with fresh layers of butter lettuce, juicy tomato slices, crisp red onion, velvety avocado, and a hint of Paleo-friendly Dijon mustard. Perfect for Paleo diners and burger enthusiasts alike, this recipe offers rich flavor, wholesome ingredients, and a satisfying experience that redefines what it means to enjoy a healthy cheeseburger.
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Recipe Information
Ingredients
- 1 lb Wagyu ground beef
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tsp Coconut aminos
- 1 tbsp Avocado oil
- 4 pieces Coconut flour buns (grain-free)
- 4 slices Dairy-free cheese slices (e.g., cashew-based cheese)
- 4 leaves Butter lettuce leaves
- 4 slices Tomato slices
- 4 slices Red onion slices
- 8 pieces Avocado slices
- 2 tbsp Dijon mustard (Paleo-compliant, no added sugar)
Instructions
In a mixing bowl, combine the Wagyu ground beef with salt, black pepper, garlic powder, and coconut aminos. Mix gently until the seasonings are evenly incorporated without overworking the meat.
Divide the mixture into 4 equal portions and shape each portion into a burger patty, approximately 1/2-inch thick. Make a small indentation in the center of each patty with your thumb to help maintain its shape during cooking.
Heat a large skillet over medium-high heat and add the avocado oil. Once hot, place the burger patties into the skillet and cook for 3-4 minutes per side, depending on your desired level of doneness.
During the last minute of cooking, place a slice of dairy-free cheese on each patty and cover the skillet with a lid to melt the cheese.
While the patties are cooking, lightly toast the coconut flour buns in a dry skillet or toaster to warm them up.
To assemble the burgers, start by spreading a thin layer of Dijon mustard on the bottom half of each toasted bun.
Layer the butter lettuce leaf, cooked Wagyu patty with melted cheese, a slice of tomato, a slice of red onion, and 2 slices of avocado on top.
Finish by placing the top bun over the stack and gently press down to secure the layers.
Serve immediately and enjoy your Paleo Wagyu Cheeseburger with a side of sweet potato fries or a fresh salad.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 6.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2663 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.
