This recipe is sponsored by Tribalí Foods. Nevertheless, all opinions, thoughts and ideas expressed are the author’s alone.
On top of a salad, with eggs in the morning or between a lettuce bun, I can (and do) eat burgers all day long! Anyone that knows me, knows that I am an absolute burger fiend! There are few things I love more in life than sinking my teeth into a rich, juicy, and delicious burger! I’ve come a long way from shamefully eating whoppers alone in the back of a parking lot in the middle of the night! These days, I focus on eating burgers that have big, bold flavours and are made with quality ingredients. So when Angela Mavridis from Tribalí Foods told me she crafted a brand-new line of Certified Paleo and Whole30 Approved, flavour-packed meat patties available online and in the freezer section of Whole Foods Markets, I was super excited to try them out!
Before we get to the recipe, I want to briefly go over exactly what I love about these Tribalí patties…
3 Things I love about Tribalí Foods Meat Patties:
- The Ingredients are top-notch. 100% grass-fed and grass-finished beef and 100% Organic, Free-Range Chicken. Zero grains, refined sugars, or weird preservatives. They’re also vetted by Whole30 and the Certified Paleo programs, which takes the guess work out of trying to figure out if they are compliant.
- The Flavours are unlike anything I’ve experienced from a frozen patty. I was very surprised by just how flavourful the patties are. They’re loaded with herbs and spices in interesting and exciting combinations. The Umami patties have things like fire-roasted onion, shitake mushrooms and Red Boat fish sauce. I mean, come on! How awesome is that?!
- The Convenience is hard to beat. I don’t need to remind you that I’m all about making things from scratch. But there are days when I really dread the idea of cooking and if I don’t have something convenient stashed away in the freezer, I am very tempted to order take-out. This coming from a ‘health-food’ blogger! While on the topic of convenience, I should add that I think it’s very thoughtful that the burgers are individually packaged. This means that you can open just one or two patties without sacrificing the rest to freezer burn! They also cook from frozen with no need to defrost! Winning!
#MyTribalí Double Stack Burger Recipe
I’m talking two Mediterranean Style patties, tomato, caramelized onions, sautéed mushrooms, mayo and ballpark mustard, all wedged between a crisp, Icerberg bun! Can I get an amen?! Please feel free to substitute the Umami or Chipotle Chicken patties here, but I think these gourmet toppings work really well with the herbaceous flavours in the Mediterranean Style burgers.
I hope you like this recipe and be sure to let me know what you think in the comments below!
Tribalí Double Stack Burger – Whole30/Paleo
(serves 1 very hungry human)
2 Mediterranean Style Tribalí Meat Patties
1/2 onion – sliced into 1/4 inch rings
2 thin slices of beefsteak or hot house tomato
4-6 cremini mushrooms – sliced
generous squeeze of Whole30 compliant mustard (I like French’s for this)
generous squeeze of Whole30 compliant mayo (homemade or store bought)
iceberg lettuce – cut into bun-shaped wedges
- Cook Tribalí Mediterranean Style meat patties in a cast-iron skillet according to package instructions.
- Meanwhile, heat 1 tbsp avocado oil in a non-stick skillet set over medium heat. Add sliced onions and season with a small pinch of salt. Sautée until caramelized (approximately 10-12 minutes) – it’s OK if you get a bit of char on the onion. Transfer cooked onion to a paper towel-lined plate. Set aside.
- Transfer cooked patties to a plate and cover with foil to keep warm. Add 1/2 tbsp avocado oil and sliced mushrooms to the skillet you cooked the burgers in. Sautée mushrooms until golden brown and softened (approximately 6-8 minutes).
- Assemble burger in the following order: lettuce bun base, sliced tomato, Tribalí patty, mustard, caramelized onion, Tribalí patty, mayo, sautéed mushroom, lettuce bun top.
- Serve with plenty of napkins!