Fork and Knife Burger

burger with parsnip fries

This burger with the never-ending toppings is so yummy.  I stack mine with so many amazing vegetables I can’t even take a bite like a normal person, hence the reason for the name.

I mean, what can’t you put on a burger?  The list could go on forever.  For this reason, this recipe is going to look different from all my other recipes because the list of toppings are all optional and depend entirely on your personal taste and spice tolerance.

Making a Great Burger

Check out the suggestions below and build you burger the way you like it!

80/20 Ground Beef

Start with 80/20 ground beef and immediately form into patties.  The less you work with the meat, the softer and juicer the meat will be.  Believe me, the extra fat is totally worth it here.  But, hey, we’re Paleo, we can afford this extra fat.

Grill to Perfection

The best way to cook the meat is on the grill.  If you’re not a grill person, then you should check out my  post – 5 Essential Steps to Master the Art of Grilling – so you can be well on your way to the best burger of all time.  In that post, I mention the ideal meat temperature for cooking ground beef.

Cooked Toppings

Simply chop and sautee these items in some avocado oil.  Only select a few or mix them all together; it’s up to you.

  • Bacon
  • Onions
  • Mushrooms
  • Bell Peppers

Raw Toppings

  • Lettuce
  • Tomatoes
  • Red Onions
  • Pickles
  • Jalapenos


Serve with:

If your burger is not loaded to the gills and you have room for more, serve it with these Kale Chips.

Kale Chips
Kale Chips


Try using portabella mushroom caps as your bun with these Shroomburgers.


If you must have a bread bun, then check out these amazing, Paleo, gluten-free Rolls.

Bread Rolls
Bread Rolls

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