Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Best Burger Recipe from The Paleo Kitchen!!

Name: Perfect Paleo Burger
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lb (455 grams ground beef); ¼ medium red onion (minced); 1 tablespoon Dijon mustard; 1 teaspoon granulated garlic; salt and pepper (to taste); 2 medium parsnips (peeled); ½ cup; sliced red onions; ¾ cup 180 mL Avocado Mousse; romaine hearts; shoestring parsnip fries (from above)

We don’t honestly know what we’re more excited about:

This is the first post on the Brand new Website
This is the best burger recipe I have ever tasted
The Paleo Kitchen hit #4 in the world, WHAT!!!!!

Have you gotten your copy of The Paleo Kitchen yet? This best burger recipe is just 1 of the 125+ in the book. Just in case you haven’t, these are all the best places to get it in order from the cheapest to the most expensive (that we know about):

This is the best burger recipe in the world. Dr. MyStomach ran years of clinical trials

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Best Burger Recipe

The best burger recipe from The Paleo Kitchen is just one of over 120 brand new recipes in the book and we picked it especially to share with you here. Want to know why? Well honestly because it makes me want to eat the screen. We’re hoping that it carries the same effect with you. That was one of our primary goals with the photography of this book. We want you to experience a euphoric taste bud experience just staring at the pages.

The book is over 340 pages and has everything you need to know from shopping lists, to tips of making cooking easier and even tear out guides to hang on your fridge to keep you on track.

More Delicious Burger Recipes

Up until we were typing this post for the best burger recipe, we hadn’t realized our affinity for making burgers in general. We have learned a lot since that first burger and culminated the journey with this amazing recipe. Some of the other delicious burgers that served as research for this one are here:

Civilized Caveman

Perfect Paleo Burger

4.67 from 12 votes

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 3

Ingredients Method

Ingredients

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

Garnish with:

sliced red onions
¾ cup 180 mL Avocado Mousse
romaine hearts
shoestring parsnip fries from above

Method

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.