2 ratings

The Perfect Burger

The Paleo Kitchen

This paleo-friendly, juicy burger recipe was created by George Bryant, the man behind the popular blog, "Civilized Caveman Cooking." Serve up this simple burger with a side of shoestring parsnip fries.

Deliver Ingredients


  • 1 Pound (455 grams) ground beef
  • ¼ medium red onion, minced
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon granulated garlic
  • salt and pepper, to taste
  • sliced red onions
  • ¾ Cup (180 mL) Avocado Mousse
  • romaine hearts
  • 2 medium parsnips, peeled
  • ½ Cup (100 grams) coconut oil, melted


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.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.