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Saturday, June 16, 2018

Garlic Aioli Burger With Parsnip Fries

Mark's Daily Apple
Garlic Aioli Burger With Parsnip Fries

It’s grill season, and we’ve got an uber-flavorful update on a true summer classic— Primal Kitchen® Garlic Aioli Mayo Burgers! Grab some grass-fed beef chuck, and pull together your favorite toppings and parsnips fries for an unbeatable primal burger packed with all-American flavor.

Mix and match your favorite toppings, and dig into juicy burgers infused with our mouthwatering Garlic Aioli Mayo. Dairy-free, gluten-free and undeniably delicious, it’s an easy win for your backyard parties or “nights in” this summer.

For more Primal Kitchen recipes and inspiration, check out the Primal Kitchen news and recipe blog.

Time: 40 min

Servings: 2

Ingredients

12 oz. freshly ground, organic and grass-fed beef chuck 1/4 cup Primal Kitchen Garlic Aioli Mayo Primal Kitchen Avocado Spray Oil Primal Kitchen Ketchup (optional) Primal Kitchen Mustard (optional) Toppings: pickles, avocado, chiles, lettuce, onions Salt & pepper

Instructions

Spread 12 oz. of freshly-ground, organic and grass-fed beef chuck (roughly a 70/30 mix) out on a baking sheet. Season with salt and pepper, and then toss the meat back together gently.

Grab half the meat, and lightly move it from hand to hand until you form it into a ball.

Pat the ball into a disk (3/4- to 1-inch thick) on the baking sheet. Do the same for a second patty.

Add a thick layer of Garlic Aioli Mayo to both patties.

Preheat the grill to medium or medium-high heat. Oil the grate with Primal Kitchen Spray Avocado Oil.

Grill the burgers (flip when the meat once it releases from the grill grate without sticking, or after about 5 minutes). Remove the burgers from the grill, and wrap them in butter lettuce (or other lettuce of choice).

Top with more Garlic Aioli Mayo, Primal Kitchen Ketchup, Primal Kitchen Mustard, tomatoes, chiles, pickles, onions, avocado, and more.

Serve with parsnip fries. Enjoy!

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