Why make plain old burgers and fries when you can do things differently? In the paleo world, we sometimes get stuck in a rut of the same old recipes, so we make sure to create fresh DIY dishes that will be sure to get you out of your plain old habits.

Spicy burgers and fries without ketchup!

Why not add something a little different to your patties? Spice up your burger with the flavor of chorizo and shrimp.

Not-so-ordinary fries with a not-so-common condiment

Parsnip is not the first thing you think of when someone mentions fries, but these have all the flavor with less of a jolt to your blood sugar. And since we’re switching things up a bit, why not switch out ketchup with something new like Aioli? Aioli is pretty much just a fancy way of saying “mayo made with olive oil”.

 

Spanish Chorizo Burgers with Garlic Shrimp Smoky Aioli and Parsnip Fries
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Burgers
  1. 1/2lb Pederson’s ground Chorizo
  2. 1/2lb grass fed ground beef
  3. 1/2lb peeled deveined shrimp
  4. ¼ cup minced garlic
  5. ½ cup ghee
  6. 1 t. sea salt
Parsnip Fries
  1. 8 parsnips
  2. ¼ cup olive oil
  3. 1 t. sea salt
Smoky Aioli
  1. 1 cup Paleo Mayo*
  2. 1 1/2 tablespoons Spanish paprika
  3. 1/4 teaspoon chipotle powder
  4. 1 tsp. garlic minced
  5. 2 T. tomato puree
  6. Salt and freshly ground black pepper
  7. Chopped parsley, to garnish
*To make paleo mayo
  1. 1 cup light tasting olive oil
  2. 1 whole egg
  3. Juice of 1 lemon
  4. Pinch of salt.
  5. Blend with immersion blender until mayonnaise emulsifies.
  6. To mayo, add smoked paprika, chipotle powder, tomato puree and garlic.
Instructions
  1. Mix all aioli ingredients together. Add salt and pepper to taste.
  2. To make fries, peel parsnips and slice into ¼” square sticks. Try to keep them uniform in thickness so they all cook at the same rate. Toss fries in the olive oil, spread out on a parchment lined sheet tray and bake at 400 until golden brown. Remove and lightly sprinkle with salt.
  3. To make burgers, mix chorizo and beef together, form into two large or 4 small burger patties. Fry them in a pan turning once to brown both sides, finish cooking through in a 350 oven or turn heat to low and cover to cook through. They need to be cooked to an internal temperature of 160 since there is raw pork in the chorizo.
  4. While burgers finish cooking, set another pan on the stove, adding ghee and garlic. Once it begins to sizzle, add shrimp and stir frequently until shrimp are cooked through. Season lightly with salt if needed.
Notes
  1. To serve: Lay a burger on each plate and top with a slice of the cheddar cheese. Criss cross the bacon strips over the top of the burger and crumble and sprinkle extra bacon around the plate. Garnish with chopped parsley.
Paleo on the Go http://blog.paleoonthego.com/