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Lettuce Wrap California Burger & Parsnip Fries

May 25, 2018 | Author: Ashley McCrary

Truth is, I love a good burger and fries. It is one of those meals that comforts my soul and keeps me from going insane. To stay compliant on Whole30 and Paleo, I created this Lettuce Wrap California Burger and Parsnip Fries that satisfies my cravings and makes my family extra happy.

To change my normal routine of cooking sweet potato fries, I tried out a new recipe using parsnips. I have to say, this is by far my new favorite way to cook fries. These are crispy and really taste like the real thing. To make them even better, I made a Cilantro Ranch that really compliments the parsnips.

My favorite way to marinate a burger is using The New Primal’s Marinade. It is Whole30 and Paleo compliant and really brings a nice flavor and juiciness to the meat. To top the burger and bring even more flavor, I add my famous Mac’s Awesome Sauce. It is so creamy, it serves as a great cheese substitute.

I load my burger with bacon, smashed avocado, tomatoes, onions, and my special sauce. I never feel deprived when I eat this meal and don’t even miss the real thing. If you are needing a healthier version of “Burger and Fries,” then you gotta give this meal a try. It is absolutely perfect for grilling season.

XO-Mac

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Lettuce Wrap Burger & Parsnip Fries

A juicy and thick Paleo burger with crispy parsnip fries.

  • Total Time: 35 minutes
  • Yield: 2 people 1x

Ingredients

Scale

Burgers

  • 1 lb 90/10 ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp garlic powder
  • 2 tbsp coconut aminos
  • 1/2 sweet onion (finely chopped)
  • 1 egg
  • 4 slices of compliant bacon
  • 4 slices of tomato and red onions
  • 4 pickles slices
  • 2 tbsp tapioca or arrowroot flour (OPTIONAL)
  • 1/2 avocado (smashed)

Parsnip Fires

  • 1 pound parsnips (peeled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoons garlic powder
  • 2 tablespoons olive oil
  • 1/2 cup cilantro ranch

Mac’s Awesome Sauce

  • 1 cup compliant mayo (homemade (see notes below for my recipe))
  • 2 tsp coconut amino
  • 1 tbsp chopped onions
  • 1 tsp crushed black pepper

Cilantro Ranch

  • 1 cup mayo (homemade (see notes below for my recipe))
  • 1/2 cup fresh cilantro
  • 1 1/4 tsp salt
  • 2 tbsp dill weed
  • 1 tsp apple cider vinegar
  • 1 tsp white wine
  • 2 tbsp coconut milk ( unsweetened)
  • 1 tbsp parsley
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp cracked black pepper
  • 1 1/4 tsp chives
  • 1 tsp lemon juice

Instructions

Burgers

  1. Preheat oven to 400°F and add your bacon to baking sheet and oven. Cook for about 10 minutes
  2. Lightly oil grill/pan over medium heat.
  3. Whisk egg in a bowl & add chopped onions, salt, pepper, and garlic powder.
  4. Crumble in beef and add the coconut aminos and tapioca flour (the flour is optional, just helps hold the meat together better). Mix together.
  5. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick. Place burgers on the grill/pan. Cook for about 6-7 minutes per side.
  6. Tuck into a butter lettuce leaf & add your favorite toppings. I add pickles, tomatoes, bacon, red onion, smashed avocado and Mac’s Awesome Sauce

Parsnip Fries

  1. Preheat oven to 400°F.
  2. Peel the parsnips and slice off the end. Slice into thick fries
  3. In a large mixing bowl, mix the parsnips, garlic powder, pepper and olive oil.
  4. Add parchment paper to a baking sheet and line with the parsnips.
  5. Roast for 35 minutes; turn parsnips and roast until parsnips are tender and browned in spots. Crumble leaves from cilantro sprigs over and serve with cilantro ranch.

Cilantro Ranch

  1. Add your 1 cup mayo into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy. into a mason jar.
  2. To make the cilantro ranch, combine all other ingredients into the mayo and use your immersion blender to mix until smooth.

Mac’s Awesome Sauce

  1. Add your mayo and other ingredients to a bowl and mix together.
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Side Dish

2 thoughts on "Lettuce Wrap California Burger & Parsnip Fries"

  1. Cara Harvey says:

    I hardly really like anything I cook but these make be feel like I make the best burgers in town. They are so yummy and my go to burger recipe!!

    1. Ashley McCrary says:

      🙂 love this Cara…..thanks for sharing


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Grab the full recipe over in the link in bio 
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✨Crab Dip (Dairy-Free)✨

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½ tsp ground mustard

1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
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