SERVES: 3 | PREP TIME: 10 minutes | COOK TIME: 12 minutes
Ingredients
For the burgers
1 pound (455 grams) ground beef
¼ medium red onion, minced
1 tablespoon Dijon mustard
1 teaspoon 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.
