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):
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:
- Avocado Stuffed Burger
- Perfect Paleo Burger
- Smoky Burgers with Pineapple Teriyaki
- Bacon Beef Burgers
- Apple Dijon Burgers
- Southwestern Burgers
- Beasty Burgers
- Triple Protein Burgers
- Almond Jalapeno Burgers
- Honey Mustard Burgers
- Strawberry Turkey Burgers
- Pumpkin Sliders
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.
Interested in eating more healthy for life?
Listen to our friends over at Wellness Force Radio to learn about the “5 Must Have Nutrition Fundamentals”