I was seriously craving a Perfect Paleo Burger yesterday. This recipe was soooooo good. The bonus? Those fried thing-a-ma-jigs (that is an industry term) on top are parsnips and I happened to have some that I needed to use. I didn’t make the fancy avocado mousse, we just added some slices. Yum!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Perfect Paleo Burger
For the burgers:
- 1 lb 455 grams ground beef
- ¼ medium red onion minced
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated garlic
- salt and pepper to taste
For the shoestring parsnip fries:
- 2 medium parsnips peeled
- ½ cup 100 grams coconut oil, melted
- sliced red onions
- ¾ cup 180 mL Avocado Mousse
- romaine hearts
- shoestring parsnip fries from above
In a medium mixing bowl, mix together all of the ingredients for the burgers without overworking the meat.
Divide meat into 3 equal portions and form into ½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.
Using a spiral slicer or julienne slicer, cut the parsnips into strings.
Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
Once grill is hot, place the burgers on the grill and close the lid. Cook 6 minutes.
While the burgers are cooking, add the coconut oil to the saucepan. Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel−lined plate to drain.
Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers from grill and let rest for 5 to 7 minutes.
To assemble the burgers, place each on a bed of lettuce and top with sliced red onions, ¼ cup (60 mL) avocado mousse, and parsnip fries.