2largeparsnipscut once width wise and then cut into strips vertically
1teaspoondried thyme
Sea salt and freshly ground black pepperto taste
1poundground beef
8large leavesRomaine lettuce
1/2smallonionsliced
1largevery ripe avocadomashed
1clovegarlicminced
1/4cupprepared salsa
2tablespoonschopped cilantro
Instructions
Preheat oven to 375 degrees.
In a large bowl, mix the parsnips, thyme and salt and pepper to taste. On a large cookie sheet, pour the parsnips in an even layer. Place the parsnips in the oven and bake for 15 minutes, stirring halfway through, until they are brown and tender on the inside.
In a large bowl, mix the beef and sea salt and freshly ground black pepper to taste. Form meat into 4 medium patties.
In a large skillet over medium heat, place the burgers. Cook for 5 to 10 minutes on each side, until beef is cooked to desired level of doneness. Place the burgers on the lettuce leaves and top with the onion.
In a medium bowl, mix the next 4 ingredients (avocado through cilantro) and sea salt and freshly ground black pepper to taste. Top the burgers with a spoonful of guacamole, top with the remaining lettuce leaves and serve.
Notes
LC SERVING SUGGESTION: Complete meal all on it’s own!GLUTEN FREE: Make sure salsa is gluten free.NUTRITION: 473 Calories; 29g Fat; 24g Protein; 16 g Carbohydrate; 9g Dietary Fiber; 78mg Cholesterol; 165mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.