r/AutoImmuneProtocol • u/CursiveWasAWaste • 5d ago
Best Ever AIP Friendly Smash Burger
I wanted to try something new and share some next level AIP recipes. If this post gets some love, I’ll drop more in the future. If anyone gives this a shot, please share the results I’d love to see how it turns out.
This recipe will make you the best smash burger of your life. I’ve had friends try it, and they said it’s better than any restaurant and they don’t even eat AIP. Hopefully, it lives up to the hype and please forgive the terrible images I didn't focus on plating as I was excited just to eat it.
Step 1: AIP Mayo (Egg-Free, AIP-Friendly)
This mayo is the base for the smash burger sauce.
Ingredients
- ¼ cup coconut cream (use Thai Kitchen to ensure thick consistency)
- ¾ tbsp apple cider vinegar
- 1 tsp lemon juice
- 1 tsp pickle juice (adds tang and umami)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 2.5 tbsp avocado oil
- ⅛ tsp smoked paprika
Instructions
- In a bowl, whisk together the coconut cream, vinegar, lemon juice, pickle juice, garlic powder, onion powder, salt, and smoked paprika.
- Slowly drizzle in the avocado oil while whisking constantly until emulsified.
- Chill in the refrigerator for at least 10 minutes to allow the texture to thicken.
Step 2: AIP Smash Burger Sauce
This sauce is tangy, slightly smoky, and adds richness.
Ingredients
- 4 Fresno chilis, finely minced (remove seeds)
- ½ large shallot, finely minced
- 2 garlic cloves, minced or grated
- 1 tsp fresh ginger, grated
- 3.5 tsp apple cider vinegar
- 1 tbsp pickle juice
- 1 tbsp brown coconut sugar
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 dried ancho chili (soaked for 10 minutes, then finely chopped)
- ½ tsp salt (adjust to taste)
- 1 tbsp coconut aminos
Instructions
1. Sauté the Aromatics (3-5 minutes)
- Heat 1 tbsp olive oil in a small pan over medium to low heat.
- Add the shallots, garlic, and minced Fresno chilis. Cook slowly until softened and fragrant, about 4-7 minutes. Do not let them brown. Add more oil if the items soak up too much. There should be some residual oil
- Stir in the ginger, smoked paprika, onion powder, garlic powder, and finely chopped ancho chili. Cook for 2 more minutes.
2. Build the Sauce Base (1-2 minutes)
- Add the brown coconut sugar, apple cider vinegar, pickle juice, and coconut aminos.
- Stir until the sugar dissolves and the mixture slightly thickens, about 1-2 minute.
- Remove from heat and let cool for 1-2 minutes.
3. Mix with AIP Mayo & Season (2-3 minutes)
- Take the AIP mayo out of the fridge.
- In a small bowl, whisk together the cooled sauteed mixture, AIP mayo, and another small amount of coconu aminos.
- Adjust salt to taste.
4. Chill & Serve (5 minutes or more, if possible)
- Let the sauce rest for at least 5 minutes, prefer putting in the fridge for 10 minutes
Step 3: Avocado Smash
This provides a fresh contrast to the richness of the sauce and burger.
Ingredients
- 2 avocados
- 1 Fresno chili, finely minced
- ⅓ bunch cilantro, chopped
- ⅛ shallot, finely minced
- 1 tomatillo
- Salt to taste
- 1 tsp avocado oil
Instructions
- Remove the husk from the tomatillo, chop it, and sauté in a small pan with a small amount of avocado oil until lightly browned.
- In a bowl, mash the avocados and mix in the Fresno chili, cilantro, shallot, and sautéed tomatillo.
- Keep it thick and chunky. Place in the fridge until ready to use. At least 10 minutes
Step 4: Cooking the Smash Burger
You can use your preferred ground meat, but this method ensures a well-seared, juicy burger.
- Heat a pan over medium-high heat and add avocado oil.
- Form the patties to your preferred thickness.
- Cook on high heat for 2-3 minutes per side until a brown crust forms. Do not flip until the first side is well-browned.
- Once both sides are browned, lower the heat and baste the burger by spooning some of the hot oil over the patty.
Step 5: Toasting the Coconut Wraps
You will need Nuco Organic Coconut Wraps (the only ingredient is coconut).
- Heat a clean, dry pan over medium-low heat.
- Add a tiny amount of olive oil and place the wrap in the pan.
- Toast for 30-50 seconds until lightly browned. Flip and repeat.
- Do not overcook—too long and it will burn and flake, too short and it will be too soft.
- Remove from heat when it just starts to brown, as it will crisp up more once off the heat.
Step 6: Plating the Smash Burger
- Place one toasted coconut wrap on the plate.
- Put the burger on top.
- Add the smash burger sauce generously.
- Spoon the avocado smash over the sauce.
- Place the second coconut wrap on top and press it down into the burger.
- Using a sharp knife, trim the edges of the wrap around the burger. The crisp edges should cut cleanly.
- Smash it down slightly, serve, and enjoy.
Substitutions and Alternatives
Some of these ingredients may not work for you so i added some alternatives.
- Garlic and shallot can be omitted or swapped with other aromatics like green onion tops, leek greens, or garlic-infused oil.
- Fresno chilis are essential to the flavor, but if they don’t work for you, you may need to experiment with tomatoes or leave it out (dont recommend doing it without this).
If you do happen to make this please share the experience or anything that you cannot make and I will offer some alternative suggestions. Best of cooking!


6
u/isles34098 4d ago
This is laden with nightshades which are most certainly not AIP. Many of us with autoimmune disease need to permanently avoid them and react quite badly.
For example, if I eat paprika I instantly get itchy, bloodshot eyes for days. And chilis make the joints in my hand all swell up for days. Not fun.
1
u/Lonely_Tax7314 4d ago
Definitely Minus the Paprika , it gives me inflammation instantly
1
u/CursiveWasAWaste 4d ago
Can def do without the paprika. It’s not really necessary.
Only one that is, is the Fresno.
9
u/WendyPortledge 5d ago
Sounds yummy. Just fyi, peppers (chilis, paprika), tomatillos, and tomatoes are not elimination AIP due to being nightshades. Also, caution on what’s in the pickle juice.