DIJON ONION BURGERS & CARROT FRIES (WHOLE30)

DIJON ONION BURGERS & CARROT FRIES (WHOLE30)

Happy Fry-day! This has to be one of my favorite meals yet on Whole30. It’s satisfying, easy to make, and tastes gourmet. The thick, juicy burgers are full of savory goodness from onions, dijon, and coconut aminos (you’ll never miss that fast food burger again) while the carrot fries are minimally seasoned and broiled to crisp perfection, bringing out their natural sweetness! 

I usually prepare the burgers fresh each night, however, you can also cook the entire batch at once for six days worth of meal prep. Whatever you do, DO NOT store the raw burger mixture in the fridge longer than 2 days (unopened packages of raw burger meat should be fine for up to 5 days). To achieve that chargrilled flavor, you can either grill outside or use a grill pan over medium-high, cooking about 5 minutes per side. If you don’t have dijon mustard, wholegrain or yellow mustard will do. If you’re not doing Whole30, then you can use soy sauce, Worcestershire sauce (contains sugar), or tamari sauce (contains wheat) instead of the coconut aminos

I choose organic beef when I can afford it, naturally-raised as a good second option, and always look for grass-fed. Grass-fed beef typically contains less total fat and saturated fat than corn-fed beef, more anti-inflammatory omega-3 fats, more fat-soluble antioxidants (like vitamins A and E), and higher levels of conjugated linoleic acid (CLA) which has fat-burning and anti-cancer benefits. Corn-fed beef on the other hand, generally has a higher E. coli counts and higher incidence of disease due to crowded, unsanitary conditions, which increases the need for antibiotics. Traces of antibiotics can remain in the end product, which has implications for our own immune function. While grass-fed cows may still be administered antibiotics, it’s less likely due to healthier conditions. Beef labeled “organic” or “naturally raised” can never be administered antibiotics or growth hormones, nor can their feed contain animal by-products. In addition, “organic” beef must be fed certified organic feed – free of GMOs, pesticides, and chemical fertilizers. 

For the carrot “fries,” I used organic tricolor carrots (just for fun)! I finally found out how to make them super crips in the oven! Just slice them lenth-wise into quarters (aka julienne-cut) and BROIL on the top rack at 425 degrees F for about 20 minutes, turning halfway through. They come out tender, but not floppy, and perfectly browned on the edges (yum)! It’s especially important to purchase organic for root crops (anything that grows in the ground) because otherwise chemical pesticides and other toxins in the soil leach into the produce. 

I enjoy my burger topped with avocado and tomato in a lettuce wrap (Whole30-compliant), but feel free to get creative with other toppings and condiments! No matter which way you bite em, these are downright delicious! 

Here’s the printable recipes – kindly rate and/or comment below if you try them 😉

This post contains affiliate links. 

Dijon Onion Burgers & Carrot "Fries" (Whole30)
Makes 6 servings
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Dijon onion burgers
  1. 2 lbs. 93% lean ground beef
  2. 1 cup onion, chopped
  3. 2 tbsp. dijon mustard*
  4. 2 tbsp. coconut aminos*
  5. 1 tsp. black pepper
  6. 1/2 tsp. kosher salt (optional)
Carrot “fries”
  1. 2 lbs. carrots, julienne-cut
  2. 2 tbsp. olive oil
  3. 1/2 tsp. black pepper
  4. 1/2 tsp. kosher salt
  5. *See above for substitutions.
Instructions
  1. Preheat broiled to 425 degrees F.
  2. Wash carrots and cut lengthwise into quarters (julienne-style).
  3. Toss carrots with olive oil, pepper, and salt on a baking sheet.
  4. Broil for 20 minutes on top rack, flipping halfway through cooking time.
  5. Meanwhile, combine burger ingredients and form into 5-ounce patties.
  6. Cook patties in a nonstick skillet over medium-high heat for about 5 minutes per side for medium doneness, 4 minutes for medium-rare.
  7. Serve each burger with one-quarter sliced avocado, lettuce leaves, tomato, and carrot "fries."
  8. Cooked burgers should keep in the fridge for 6 days, raw burger mixture should be cooked within 2 days, and unopened packages of ground beef should be cooked or frozen by the "use by" date.
Notes
  1. Calories (as shown): 400kcal, Fat: 20g, Sat fat: 5.2g, Carbs: 23g, Fiber: 8g, Sugar: 11g, Protein: 34g, Sodium: 509mg
  2. Calories (burger only, per serving): 242kcal, Fat: 11.1g, Sat fat: 4.4g, Carbs: 4g, Fiber: 1g, Sugar: 2g, Protein: 32g, Sodium: 306mg
  3. Calories (carrots only, per serving): 102kcal, Fat: 4.9g, Sat fat: 0.7g, Carbs: 15g, Fiber: 4g, Sugar: 7g, Protein: 1g, Sodium: 198mg
  4. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
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