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Ribeye Burgers with Caramelized Onion & Nightshade-Free Guacamole (Gluten Free and Auto Immune Paleo)

One of Michael’s favorite things that I make for us is burgers. We’ve gone through many variations over the past couple of years, and I think I’ve landed on the best version yet! So I thought I’d share the recipe with you!

This is such an easy meal to make and super easy to adapt to a paleo or AIP diet, so clearly I love it too!

Since I can’t have any grains, nuts or seeds its impossible to find an AIP bread solution, so I have my burgers in a collard green wrap. I don’t mind though – it tastes amazing, it’s low carb and I get my greens in!

Michael usually uses the barely bread burger buns, which are grain free, but we recently discovered these english muffins, which are super low carb and only have like 4 ingredients! He likes them more than the buns!

I also served these with a side of my super crispy sweet potato fries – the recipe is on my instagram, but I will for sure give it a home on the blog really soon!

HAPPY 🍟day! (Yes I waited all week to post this 🙈😂) Today I’m sharing how to make perfectly crispy fries every time! 👇🏽 1 – cut your sweet potato into fries and place them in a bowl of ice water for 1 hour! This will help get rid of the starches and make it crispier! 2 – preheat the oven to 450 3 – strain and rinse the fries and throw the back in the bowl with some coconut oil, pink sea salt, garlic powder, and rosemary (this is what I like, but use any seasonings you prefer!) 4 – on a parchment-lined baking sheet, lines up the fries so that they aren’t touching at all. This is VERY IMPORTANT because if they’re touching or overlapping on each other the fries will steam and not bake and get mushy! 5 – place the baking sheet in the oven for 25 minutes, then toss the fries around and bake for another 15-20 minutes. Enjoy! Happy Friday everyone! 💕

A post shared by Gabi Lavi (@thehealthjunkee) on

Side note – This recipe calls for 1 pound of beef, which makes 4 burgers. We usually each eat 2 burgers for one meal, so usually I like to prep 2 pounds (8 burgers) so we have extra for the next day. That way I just cook up the patties before the next meal and it’s all done in 10 minutes! If you want to do this, I usually store the patties just on a plate in the fridge in layers of 2 patties – 1 sheet of wax paper – 2 patties – wax paper (if that makes sense!)

Now, on to the recipe!

Ribeye Burgers with Caramelized Onions and Guacamole | AIP, Paleo, Gluten Free, Dairy Free, Nightshade Free | The Health Junkee

ingredients

For the Patties
For the AIP Guacamole
  • 1/2 yellow onion, diced
  • 1 large Avocado
  • 1/2 tbsp dried cilantro
  • a pinch himalayan pink salt
  • 1/2 lime, squeezed
For the Caramelized Onion
For the Buns
  • 4 large collard greens (OR)
  • 4 gluten free english muffins or burger buns of your choice

Hope you guys make this this weekend and let me know if you do!

xx,

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Ribeye Burgers with Caramelized Onions and Guacamole | AIP, Paleo, Gluten Free, Dairy Free, Nightshade Free | The Health Junkee

Print Recipe
Ribeye Burgers with Caramelized Onion & Nightshade-Free Guacamole (Gluten Free and Auto Immune Paleo)
Prep Time 30 minutes
Cook Time 10 minutes
Servings
burgers
Ingredients
For the Patties
  • 1 pound organic, grass feed ground ribeye
  • 1 tbsp Garlic Powder
  • a pinch himalayan pink salt
For the AIP Guacamole
  • 1/2 yellow onion, diced
  • 1 large Avocado
  • 1/2 tbsp dried cilantro
  • a pinch himalayan pink salt
  • 1/2 lime, squeezed
For the Caramelized Onion
  • 1 large red or sweet onion
  • 2-3 tbsp coconut or avocado oil
For the Buns
  • 4 large collard greens (OR)
  • 4 gluten free english muffins or burger buns of your choice
Prep Time 30 minutes
Cook Time 10 minutes
Servings
burgers
Ingredients
For the Patties
  • 1 pound organic, grass feed ground ribeye
  • 1 tbsp Garlic Powder
  • a pinch himalayan pink salt
For the AIP Guacamole
  • 1/2 yellow onion, diced
  • 1 large Avocado
  • 1/2 tbsp dried cilantro
  • a pinch himalayan pink salt
  • 1/2 lime, squeezed
For the Caramelized Onion
  • 1 large red or sweet onion
  • 2-3 tbsp coconut or avocado oil
For the Buns
  • 4 large collard greens (OR)
  • 4 gluten free english muffins or burger buns of your choice
Instructions
  1. If you are using collard greens as your bun, wash them by placing them into a large bowl with water and 1 tsp of apple cider vinegar and let that soak for 10 minutes. Then remove them from the water, rinse them off and set them aside to dry.
  2. Begin by prepping the caramelized onion, since this takes the longest. Using a mandolin slicer, slice the onion into very thin strips. Heat up a large pan on medium high heat and add in the oil. Place the onion slices in the pan, trying to overlap as little as possible (but some overlap is ok). Let that cook while you make the rest of the burgers, checking on it and mixing it every few minutes so it doesn't burn.
  3. To make the guac, smash the avocado and mix in the other ingredients. Super simple!
  4. For the burgers, begin by splitting the pound of beef into 4 equal pieces. Lay them out on a chopping board or plate and sprinkle the seasonings on top. Then take each one and form a ball with your hands so the seasonings are well incorporated and then flatten it into the shape of a patty. Make a small indent in the middle of the patty so that when it cooks it doesn't shrink.
  5. Before you cook your burgers, make sure the pan or grill you are using is already hot before placing the meat on it. Turn the stove on to medium-high heat and let the pan cool while you prepare your buns.
  6. If you are using collard greens, shave down the stem carefully with a knife so that the leaf is flexible enough to wrap it around the bun. If you are using english muffins or buns, place them face down on the grill to heat them up a bit.
  7. Once the buns are heated/the pan is warm enough, place the patties on the grill. Cook them for 5 minutes on each side, and then transfer onto your bun of choice.
  8. The onions should be done by now, so place those on top of the patties, and top it with the guac. If you are not AIP, you could also top your burger with a sunny side up egg!
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