I don’t honestly know what I am more excited about. This is the first post on the BRAND NEW WEBSITE and I get to share a recipe with you from our brand new book The Paleo Kitchen (I allow you to go buy it now and then read the rest of this). That’s right, PaleOMG and I wrote a book together for almost a year and it is finally ready. I am actually getting teary eyed writing this post. Never in my wildest dreams did I think I would ever know how to cook, never mind publish an amazing cookbook. I can honestly say we poured every ounce of work, love, passion, sweat and any other mechanisms you can think of into this book. Every page that gets turned has a story has a memory for us and we get to share that with you. I am thinking of buying a baby carrier to always have my first ever book with me. Would you laugh at me? I hope you would because I am going to do it anyways and we can laugh together.
This burger recipe is just one of over 120 brand new recipes in the book and we picked it to share, well honestly because it makes us want to eat the screen. I am hoping that is carries the same effect with you so you get to have the euphoric taste bud experience we are intending on. 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. There may be some pictures of me shoving cookies in my face on the pages too, so have a nice laugh. I figured out what I was more excited about, since I just kept talking about the book. I actually have a favor to ask of you to support me and possibly be included in The Paleo Kitchen 2. Leave a comment on this post letting us know what your favorite recipes are you would like a Paleo version of, and also what you think of my shiny new website. I love the feedback and will continue to make it better for you. I look forward to reading your responses. Don’t forget to get the book here and start cooking. Oh I suppose I can show you the cover too, here you go:
- 1 pound (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 (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.
***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***