In a large bowl, mix the first 4 ingredients (beef through oregano). Form beef mixture into patties.
In a large skillet over medium heat, add the burgers and cook or 5 minutes on each side, until cooked to desired level of doneness. Set burgers aside.
In the same skillet over medium heat, heat olive oil. To the oil, add the coconut aminos and the mushrooms. Cook 5 minutes, on each side, until tender.
In a large bowl, toss the remaining ingredients together and then season with salt and pepper.
On individual plates, place the mushroom caps then the burgers. Top each burger with the arugula salad and avocado and serve.
Notes
SERVING SUGGESTION: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)