1 pound, grass-fed, preferably organic, ground beef
1 cup small diced oyster mushrooms
10 Castelvetrano olives, finely chopped
1 tablespoon mustard
1 tablespoon smoky paprika
1 teaspoon Siracha or similar hot sauce
¼ teaspoon black pepper
1 teaspoon lemon zest
½ teaspoon sea salt (or to taste)
1. Slowly heat a stainless-steel pan on low heat.
2. Prepare all of the ingredients and place them in a stainless-steel bowl.
3. With gloved hands or a firm spatula, mix the ingredients well.
3. Form medium-sized patties with the meat mixture. This should yield four patties.
4. Heat a skillet or large fry pan to medium heat, then add in a 1 tablespoon of grapeseed or light oil olive, swirl the oil around the pan, and add the burgers to the pan, lifting them every few seconds for the first minute to avoid their sticking to the pan. Once the burgers have cooked for about 2 minutes, turn the heat to medium low.
5. Cook the burgers to your desired doneness—I prefer medium, which usually takes about 4-5 minutes per side on medium-low heat.
6. Serve the burgers with your favorite bun and topping. I recommend a smashed avocado, caramelized onions, siracha and provolone, mozzarella-style regular or vegan cheese.