One of the reasons that I think most people shy away from doing any diet that seems a bit radical, is because it limits the places that they can eat, and they fear that they’ll end up sitting on the couch, eating their weirdo meals in isolation. They don’t want to lose the option of going out to eat or backyard cookouts with their friends. With the paleo diet, yes, doing these things might be a little challenging, but they’re by no means impossible. You just have to get creative. 

For this reason, I opted to do a paleo take on a quintessential food – the hamburger. I LOVE burgers, and I would vehemently refuse any diet that asked me not to eat them. I couldn’t do it. I tried to be a vegetarian after watching the documentary, “Food Inc.”, but that lasted about 6 weeks, thanks to my love of burgers. The challenging part of making a burger paleo is not replacing the bun, but giving it flavor without the addition of the common condiments, like ketchup, mustard and mayo. You can achieve this by subbing in tastier toppings. 

Makes four burgers


1 lb grass-fed ground beef

8 large lettuce leaves, any kind as long as it’s large enough to fold

10 button mushrooms, sliced

4 large cage-free eggs

salt and pepper

Heat your grill to med-high (yes, we’re grilling again – I told you it’s my favorite method!) and allow to warm up. While your grill is heating, divide your ground beef into 4 equal portions, and roll each portion into a ball. Pat down your balls into 1/2″ thick patties. Press an indention into the center of each patty with your thumb. This will keep the patty from plumping up in the center while cooking. (For other tips on cooking the perfect burger, by none other than the incomparable Bobby Flay, read this article),Season the outside of each patty liberally with salt and pepper. Flip and season the other side. 

Cook your burger patties on the grill 3-4 minutes, until you have nice char marks. Flip and cook the other side another 3 minutes. Remove and allow to rest on a plate while you prepare the rest of your burger toppings.

On the stove, heat a medium-sized skillet over med-high and spray lightly with olive oil. Add your sliced mushrooms to the skillet and saute, stirring constantly until they are brown and softened, about 5 minutes. Remove and wipe down skillet. 

Place your skillet back on the heat and reduce to medium. Spray lightly again and crack one egg into the pan, being careful not to break the yolk. (You’ll want to cook each egg individually, unless your pan is large enough to cook two without them running into one another.) Fry the egg until the white is cooked through, 1-2 minutes. Flip and cook another 30 seconds. Remove and repeat with remaining eggs.

To assemble your burgers, stack two lettuce leaves on each plate. Place one burger patty in the center of the lettuce. Spoon on mushrooms, top with a friend egg and sprinkle with salt and pepper. Fold the lettuce over everything and dig in!