Chipotle Caramelized Onion and Mushroom Burgers (Paleo)

Start the topping by bringing half of the butter to medium-high heat in a large saute pan or skillet (use one with a lid because you’ll need it in a few minutes). Add the onions and a generous pinch of salt. Yes, it looks like an obscene amount of onions, but they cook down quite a bit. Don’t freak out. Cook the onions until they become soft, then reduce heat to medium-low, cover, and cook for about 30-35 minutes, stirring occasionally, until onions are golden brown and very, very soft.

Add the remaining half of the butter, the sliced mushrooms, and the minced chipotle peppers. Cover and cook for another 10-12 minutes until the mushrooms are cooked and the onions are a deep caramel brown color. Taste the mixture. If you want it spicier, then add another chipotle or some hot sauce.

While the onions are doing their thing, add the salt, black pepper, and Worcestershire to the ground beef, mixing gently with your fingers. Don’t squish it in your hands or you’ll end up with mushy burgers. Divide meat into six sections and form wide, flat patties. (Or make them whatever thickness you prefer. I like my patties thinner.)

Let the meat patties rest at room temperature while your grill or stove top grill pan heats up to medium-high heat. Once hot add the patties onto the grill/grill pan. Grill meat for about 8-12 minutes total, flipping once, until no longer pink inside.

Plate the burgers. Top each with some of the onion-mushroom mixture and a few slices of avocado.