Apple Beet Burgers with Parsnip Fries and Horseradish Spread

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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.

5.0 from 2 reviews
Apple Beet Burgers with Parsnip Fries and Horseradish Spread
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Fries:
  • 2 lbs parsnips, peeled and sliced into "fries"
  • 2 tablespoons sea salt
  • 2 tablespoons solid cooking fat, melted

  • Burgers:
  • 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

  • Spread:
  • ½ cup peeled, grated fresh horseradish
  • ¼ cup minced fresh chives
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 425 degrees F. Line two baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Combine all of the spread ingredients in a small bowl and whisk together. Set aside.
  6. When everything is finished cooking, serve warm with the horseradish spread on top of the burgers.
Notes
Patties and parsnips keep for 5 to 6 days; spread keeps for 2 to 3 days.
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.

 

About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

5 comments

  • Pauline Zink says

    are the beets raw? I have cooked beets and wondering if I can use them in this recipe

    • Angie Alt says

      They are raw, but you could used cooked just fine.

  • Heather says

    Wow these are so great! I made them for our family this evening and they are a new favorite. We could not find horseradish at the grocery store so I subbed avocado oil mayo (not AIP) and did not add olive oil to make sure the sauce stayed a little thicker. The kids loved the sauce this way and it complemented the burgers well. My husband even ate one and said it was great on a bun. Thank you for your amazing recipes! We always love them.

    • Angie Alt says

      I’m so glad you loved them, Heather! Thanks for the great review.

    • Jenneth says

      Yum!! I ate the burgers on Romaine leaves and swapped ground turkey without issue. Added rosemary to the parsnip fries. Even my partner (who isn’tall that into vegetables) devoured two patties!!!

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