SERVES: 3 | PREP TIME: 10 minutes | COOK TIME: 12 minutes
Ingredients
For the burgers
1 pound (454 g) (455 grams) ground beef
¼ medium red onion, minced
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) granulated garlic
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
For the shoestring parsnip fries
2 medium parsnips, peeled
½ cup (100 grams) coconut oil, melted
Garnishes
romaine hearts, leaves separated
sliced red onions
¾ cup (180 ml) Avocado Mousse (see here)
shoestring parsnip fries (from above)
Process
- In a medium mixing bowl, mix together all the ingredients for the burgers without overworking the meat.
- Divide the meat into 3 equal portions and form into patties ½ inch (12 mm) thick. 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 the grill to medium-high heat, and preheat a medium saucepan over medium-high heat. Once the grill is hot, place the burgers on the grill grate and close the lid. Cook for 6 minutes, then flip the burgers and cook for 2 to 3 minutes for medium-rare, or to the desired doneness.
- While the burgers are cooking, add the coconut oil to the hot saucepan. Test the oil by placing a parsnip shoestring in the oil: if the oil bubbles furiously, it’s ready. Fry the parsnips in the oil for 1 to 2 minutes, until golden brown. Place the fried parsnips on a paper towel–lined plate to drain.
- When the burgers are done, remove them from the grill and let rest for 5 to 7 minutes.
- To assemble the burgers, place each patty on a bed of lettuce and top with sliced red onions, ¼ cup (60 ml) of the avocado mousse, and parsnip fries.
More Recipes You'll Love
The perfect burger here is a juicy grilled patty seasoned with Dijon, garlic, and red onion, served on a bed of romaine with avocado mousse and shoestring parsnip fries. No bun, no filler - just good beef handled gently over a hot grill. Three plates and twelve minutes of grilling.
Pro Tips
- Mix the meat without overworking it and press a thumbprint into each patty center - the indentation keeps burgers flat instead of doming on the grill.
- Test the coconut oil with one parsnip string first; if it bubbles furiously the oil is ready. Strings dropped into cool oil come out greasy.
- Rest the patties 5-7 minutes off the grill so the juices settle before they hit the lettuce.
- Cut the parsnip strings uniformly so they fry together - stray thin ones burn before the thick ones color.
Frequently Asked Questions
Can I cook these burgers indoors?
Yes - a cast-iron skillet over high heat does the job. Give them 6 minutes closed, then 2-3 minutes after the flip.
What can I use instead of parsnips for the fries?
Sweet potato shoestrings fry in the same coconut oil in the same time, with a slightly sweeter finish.
How do I know when the burgers are done?
For medium-rare, 6 minutes with the lid down then 2-3 minutes after flipping; the edges look set while the center stays pink.
Recipe Card
Ingredients
Method
- Garnishes romaine hearts, leaves separated sliced red onions
- ¾ cup (180 ml) Avocado Mousse (see here) shoestring parsnip fries (from above) Process
- In a medium mixing bowl, mix together all the ingredients for the burgers without overworking the meat.
- Divide the meat into 3 equal portions and form into patties ½ inch (12 mm) thick. 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 the grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
- Once the grill is hot, place the burgers on the grill grate and close the lid.
- Cook for 6 minutes, then flip the burgers and cook for 2 to 3 minutes for medium-rare, or to the desired doneness.
- While the burgers are cooking, add the coconut oil to the hot saucepan. Test the oil by placing a parsnip shoestring in the oil: if the oil bubbles furiously, it’s ready.
- Fry the parsnips in the oil for 1 to 2 minutes, until golden brown.
- Place the fried parsnips on a paper towel–lined plate to drain.
- When the burgers are done, remove them from the grill and let rest for 5 to 7 minutes.
- To assemble the burgers, place each patty on a bed of lettuce and top with sliced red onions, ¼ cup (60 ml) of the avocado mousse, and parsnip fries.
