Make these paleo copycat In-N-Out Burger Bowls at home with ingredients that leave your body (and your taste buds) feeling out of this world.
Start by taking your pound of ground beef out of the fridge to let it come to room temperature. This is KEY for perfectly cooked burgers!
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Wash, cube, and spread your sweet potatoes onto the sheet. Drizzle with extra virgin olive oil and sprinkle with smoked paprika, ground mustard, sea salt, and black pepper. Give it a good toss (I use my hands) and place into the oven to bake for 40 minutes, mixing halfway.
While the potatoes are in for their first 20 minutes, bring a large skillet up to medium heat. Once warm, add in 1 Tbsp of extra virgin olive oil and your thinly sliced yellow onion. Salt liberally! Continue to stir every 5 minutes or so until the onions have caramelized, about 20 minutes.
While the onions are cooking, preheat a second pan over medium high heat or set your indoor grill to 400 degrees F.* Form the ground beef into 4 evenly sized patties and season both sides with sea salt and pepper.
Add your cubed mushrooms to the skillet with the onions in it, and cook until mushrooms are cooked, about 10 minutes.
When the grill is hot, place patties on and shut, or place your patties into the heated pan on the stove. For medium rare burgers, cook for 5 minutes total on a grill, or 5 minutes per side in your pan on the stove.
While the burgers are cooking, mix all of the ingredients for the spread together in a resealable container -- because there WILL be leftovers!
When all of your components are finished, assemble! Line a bowl with spring mix and top with mushrooms & onions, sweet potatoes, a burger, and a drizzle of animal-style spread. Enjoy!
* I use a George Foreman grill (one that closes down as a clamshell) when I make my burgers. If you do the same, then 5 minutes is all you need! If you're using a pan on the stove, I recommend doing 5 minutes of cooking per side.