Burgers are a great meal regardless of the season. They can be grilled, baked or sautéed and everyone can dress theirs up as they like, using the toppings of their choice. I usually serve them with lettuce wraps but sometimes I’ll roast a sweet potato that’s been cut into large ¼” thick rounds and those act like a more substantial “bun.” Burger salads are great for an even quicker meal and they’re always a huge hit with my family. Be sure to give this recipe a try the next time you’re in a burger mood!

Quick tip:  Make a double batch and freeze half for another time!

Prep Time: 15 minutes | Cook Time: 10-15 minutes | Serves: 4


2 tablespoons coconut oil, divided
½ pound cremini mushrooms, minced
1½ pounds ground beef
1½ teaspoon salt
Freshly ground black pepper, to taste

Optional for serving: Lettuce, tomato, bacon, onions, cheese, pickles, roasted veggies, etc.


1.) Heat 1 tablespoon of the oil in a large skillet and add the mushrooms. Sauté until the liquid they released has evaporated. Mix the mushrooms into the beef and season with salt and pepper.

2.) Shape into 4 even patties, about ¾” thick. Heat up the other tablespoon of oil in the large skillet and add the patties. Cook on medium heat for about 5-6 minutes, then flip and cook the other side. Take off the heat whenever the desired doneness is reached.


Feel great and remember to enjoy your health!


The Warrior Wife


*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!