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Have you fired up your grill yet this year? The spring weather is still unpredictable but it’s been a nice treat to smell dinners cooking on decks and backyards in my neighborhood recently.
Typical beef burgers can sometimes feel a little ho-hum on AIP. They’re easy to make, but without the buns or fixings, they can feel unsatisfying. These burgers don’t feel that way at all! The shredded beet and apple turn these patties into a full-flavored meal. Add the horseradish spread and parsnip fries and this becomes a restaurant-quality dinner.
- 2 lbs parsnips, peeled and sliced into "fries"
- 2 tablespoons sea salt
- 2 tablespoons solid cooking fat, melted
- 1 lb grass-fed ground beef
- ½ cup grated beet (about 1 small beet)
- ½ cup grated sweet apple (about 1 small apple)
- ¼ cup minced white onions
- 1 teaspoon smoked sea salt
- 2 teaspoons minced fresh thyme
- ½ cup peeled, grated fresh horseradish
- ¼ cup minced fresh chives
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Preheat oven to 425 degrees F. Line two baking sheet with parchment paper.
- Place parsnips in large bowl and toss with sea salt and fat. Spread evenly on both of the baking sheets, and place in the oven for 25-30 minutes to cook, tossing once.
- While the parsnips are in the oven, combine all of the burger ingredients in a large bowl and mix by hand to combine. Form into 4 large patties.
- Heat the grill or a heavy-bottomed skillet on medium-high heat. When the grill or pan is hot, cook the patties for 8 minutes per side, or until fully cooked.
- Combine all of the spread ingredients in a small bowl and whisk together. Set aside.
- When everything is finished cooking, serve warm with the horseradish spread on top of the burgers.
Because of the color of the beets, these burgers may appear undercooked when they are done. When in doubt, use a thermometer to make sure they reach 155 degrees F internally.