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.