I love fall – going outside that first crisp morning when the temperature is in the 50s in complete contrast to the 80s and 90s we’ve previously experienced in the DC area. This year has been different, however. We’ve had such a mild summer that now that the temperature has dropped, I find myself almost thinking I can’t appreciate it, because it just hasn’t been that hot. Wow, Jeannine. The one summer on record with decent temperatures and you think it needs to be hotter. Let’s throw in some heavy-duty humidity while we’re at it, shall we? So, I guess what I’m getting at is that, on this last day of summer, I’m not ready to throw in the towel on summer yet. There will be plenty of time for braises, pumpkin, soups and all those foods that signify fall later down the road.
One of the stops on the Explore Asheville Foodtopia tour during the recent Food Blogger Forum was a visit to Hickory Nut Gap Farm.
We were treated to a sample of their delicious grass-fed beef before touring a section of the farm, led by Jamie Ager, one of the co-owners of the farm.
These hamburgers were inspired by the visit to the farm. I think you’ll agree when you taste these is that there is just no substitute for grass-fed beef – it just tastes, well, beefier. And you can’t argue with the health benefits of eating meat that provides essential Omega 3 fatty acids.
I’ve been following Juli Bauer of PaleOMG ever since my husband and I first started experimenting with the Paleo/Primal lifestyle 3 years ago. Although neither of us is completely Paleo, I still follow Juli’s blog and find it a great source of healthy recipes, no matter what eating program you follow. I’ve really enjoyed seeing how she has grown as a cook over the past few years. This burger recipe is a perfect example. They are incredibly juicy and have a really nice flavor without being too over-the-top. The burgers are served wrapped in a bibb or romaine lettuce leaf, as I’ve pictured here. However, if you must have a bun for your burger, I recommend having the parsnip shoestrings on the side rather than on the burger.
Hamburgers on the Grill with Avocado and Parsnip Shoestrings
Instead of mashing the avocados for the garnish, you can also use 1 cup of your favorite guacamole. I really like the fresh guacamole from the local Whole Foods.
2 large parsnips, peeled
2 pounds ground beef
1/2 red onion, finely chopped
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
salt and pepper to taste
1/2 cup coconut oil
6 romaine or bibb lettuce leaves
1 red onion, thinly sliced
2 avocados, peeled seeded and mashed
Preheat the grill to medium high.
Cut the parsnips into long shoestrings with a julienne peeler or spiral slicer. Set aside.
Combine the ground beef, onion, mustard, garlic and salt and pepper in a large bowl. Divide the meat mixture into 6 patties, making a small indentation in the center of each one. Grill the burgers to desired level of doneness. We found that 6 minutes covered on the first side and three minutes covered on the second side resulted in a medium-rare burger, but your grill might be different. Do what works for you.
While the burgers are cooking heat the coconut oil in a saucepan until one of the shoestrings sizzles when dropped into the oil. Fry the shoestrings tossing with a fork until golden brown. Remove them from the oil and place on a paper-lined plate to drain. Sprinkle with salt while hot.
When the burgers are done, allow them to rest for 5-7 minutes. Place the burgers on a lettuce leaf, top with red onion, avocado or guacamole and parsnip fries.
Adapted from PaleOMG. I think this recipe is also included in Juli’s latest book, The Paleo Kitchen.