Lettuce Wrap Burger & Parsnip Fries
A juicy and thick Paleo burger with crispy parsnip fries.
Servings: 2 people
Ingredients
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
- Preheat oven to 400°F and add your bacon to baking sheet and oven. Cook for about 10 minutes
- Lightly oil grill/pan over medium heat.
- Whisk egg in a bowl & add chopped onions, salt, pepper, and garlic powder.
- Crumble in beef and add the coconut aminos and tapioca flour (the flour is optional, just helps hold the meat together better). Mix together.
- 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.
- 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
- Preheat oven to 400°F.
- Peel the parsnips and slice off the end. Slice into thick fries
- In a large mixing bowl, mix the parsnips, garlic powder, pepper and olive oil.
- Add parchment paper to a baking sheet and line with the parsnips.
- 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
- 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.
- 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
- Add your mayo and other ingredients to a bowl and mix together.