Bacon Burger Stack

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • DFDairy Free


1 lb. Grass Fed Ground Beef
5 Slices Bacon (Nitrate and Sugar Free)
1 Jalapeño (De-seeded and Finally Sliced)
1 Tsp. Chili Flakes
½ Tsp. Ground Black Pepper
½ Tsp. Pink Sea Salt
1 Tsp. Smoked Paprika

2 Ripe Avocados (Mashed)
½ Tbsp. Lemon Juice
¼ Small Sweet White Onion (Minced)
½ Ripe Roma Tomato (Seeded and Diced)
Pink Sea Salt & Black Pepper

Parsnip Fries
2 lbs. Parsnips (Peeled and Cut into ½” Fries)
1 Garlic Clove (Crushed)
1 Tbsp. Fresh Rosemary (Finely Chopped)
2 Tbsp. Olive Oil
Pink Sea Salt


Preheat oven to 450 degrees F.

Step 1 – Fries

Mix the parsnips, rosemary, garlic and olive oil on a large baking tray by using your hands. Spread the fries in a single layer and season with salt. Roast for approximately 10 minutes, then lightly shake the tray, returning it to the oven to roast for an additional 10-15 minutes or until parsnips are tender and brown.

Step 2 – Burgers

In a large mixing bowl, add the spices and ground beef and mix with hands. Add jalapeños and bacon slices and continue to mix. Form 4 round balls, then flatten to form the patties. In a large pan on medium-high heat, add a little coconut oil and fry the burgers for approximately 5 minutes on each side or to your liking.

Step 3 – Guacamole

Mash the avocados with lemon juice in a bowl. Gently stir in remaining the remaining ingredients and season to your liking.

Assemble the burger on a bed of greens, topped with the guacamole and a side serving of fries.

(Makes 4 Burgers)