These Paleo + Whole30 mini burger bowls are simple, easy to throw together and full of what you need and want - healthy fats, protein, veggies and greens!
Start by prepping the tomato, onion, pickles and romaine lettuce as indicated above. Set aside.
Heat a large skillet over medium heat and cook bacon until crispy. While bacon cooks, score plantains with a knife and peel. Then, cut into 1/4 inch thick rounds. Also, form ground beef into 8 mini burgers, about equal in size.
Once bacon is crispy, remove from skillet and place on a paper towel lined plate. Set aside.
Keep the skillet over medium heat and place mini burgers into skillet. Season with salt and pepper. Cook for 5-6 minutes. Flip and season with more salt and pepper on the other side. Also add onions to the pan, and cook until they soften. Cook burgers for 5-6 more minutes for medium burgers.
While the burgers finish cooking, place another medium to large skillet over medium heat. Add avocado oil to pan. Once hot, place plantains in pan in an even layer. Sprinkle with salt. Cook for about 3 minutes and then flip the plantain pieces over once they are getting a golden brown color. Sprinkle with a little more salt. Cook for another 2-3 minutes and remove from the pan. Place on a paper towel lined plate to absorb any excess oil.
Create mini burger bowls - start with romaine lettuce, add burgers, bacon, tomato, onion, pickles, plantains and optional sauerkraut, mayo and mustard. Enjoy!