paleo burger

I love burgers! They are by far my most favourite food in the world. To me, there’s nothing better than sitting down to a juicy burger and crispy fries. It’s pure comfort food. So every week I make burgers for my family. It’s just a given around here that burgers will be served. And today, I share my paleo burger recipe with you all.

Long before I switched to a Paleo diet, I was the person trying every burger on the menu. As a result, I’ve ordered a burger at almost every restaurant I’ve been to in the last ten years, except at Italian restaurants. 

I learned years ago that the secret to a juicy burger is to cook them low and slow and cover to lock in the steam. It can work using a BBQ – use a low temperature, like 300 degrees Fahrenheit, and keep that lid down for at least half of the cooking time. I use a big frying pan for cooking up my burgers at home, but the method stays the same. 

On low-medium heat, I cook the burgers for 10 minutes and put a lid on the pan. After 10 minutes, I flip the burgers and leave the lid off while they cook for 5 to 8 minutes. This gives the burgers a beautiful caramelization, crisp on the outside, soft and juicy on the inside. Enjoy cooking this paleo burger.

paleo burger

Easy Paleo Burger

Jennifer McDonald
If you are on a paleo diet, here's a paleo burger recipe that you'll surely love. It's easy to make and guarantees to satisfy your cravings for a good burger.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 323 kcal


  • ½ tablespoon coconut oil ghee or butter, for the pan
  • 1 pound ground beef medium ground
  • ½ cup onion diced
  • ½ cup carrot or zucchini, grated
  • 4-6 cloves garlic minced
  • 1 tablespoon dried parsley
  • ¾ teaspoon sea salt


  • Heat a large frypan to low-medium heat, add coconut oil and swirl around until the pan is evenly coated.
  • In a large bowl, mix together ground beef, onion, carrot, garlic and parsley.
  • With your hands, shape the meat mixture into 4 evenly sized balls.
  • Slightly flatten each ball into a patty shape, and with your thumb, make an indent in the patty (ensures patties stay flat while cooking) and place in a warm pan. Sprinkle patties with half of the salt.
  • Cook patties, covered, for 10 minutes.
  • Flip patties and sprinkle with the remaining salt. Allow to cook, uncovered, for 5-8 minutes, or until the middle is no longer pink. If there is extra water in the pan, don’t worry, it’ll evaporate.
  • Serve patties with Boston or Romaine lettuce leaves and desired toppings.


Calories: 323kcalCarbohydrates: 5gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 527mgPotassium: 412mgFiber: 1gSugar: 2gVitamin A: 2683IUVitamin C: 4mgCalcium: 42mgIron: 2mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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