PERFECT PALEO BURGER

Well here it is my friends, look no further. The recipe for the perfect paleo burger, straight out of the amazing cookbook The Paleo Kitchen. George and Juli have put together so many amazing recipes in this book, and I am so excited that they let me share this sneak peek with you!

What makes the perfect burger you might ask? Start out with a juicy piece of meat on top of fresh romaine, then layer on some fresh sliced red onions, a dollop of creamy avocado mouse, and some crispy parsnip fries. Voila! Once again George and Juli proove that eating paleo equals eating delicious food.

Make sure to check out their cookbook The Paleo Kitchen for even more mouthwatering recipes!

Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.

Perfect Paleo Burger

Prep time: 10 mins. Cook time: 12 mins. Servings: 3

Ingredients:
For the burgers:
- 1 pound (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

Garnish with:
- Sliced red onions
- ¾ cup (180 mL) Avocado Mousse
- Romaine hearts
- Shoestring parsnip fries (from above)

Directions:

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.

Check out The Paleo Kitchen Cookbook for more great recipes!