Flavor Burgers 3 Ways

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(Paleo, AIP, Wahls)

Flavor Burgers | Phoenix Helix

“If life were predictable it would cease to be life,
and be without flavor.” ~ Eleanor Roosevelt

Mix It Up

On a healing diet, I cook a LOT of burgers, so to keep from getting bored, I like to mix up the flavors a bit. Mickey at Autoimmune-Paleo gave me the idea with her herb burgers. The herb version below is a variation on hers, using dried spices instead of fresh (sadly, I have no herb garden). She eats her burgers for breakfast, but they’re delicious any time of day, and would make a perfect addition to your Fourth of July BBQ. In my Paleo Road Trip article, I mentioned that I also pack these for the road, because they taste great cold and make a filling course for your roadside picnic.

In addition to the herb version, I created two more: italian spice and garlic/onion. Feel free to experiment with other combinations. Just because we sacrifice the bun, doesn’t mean we sacrifice the flavor!

P.S. If those fried plantains in the photo have you salivating, Louise from Ancestral Chef has a great recipe for you. Can I just say that our paleo blogger community rocks? Thank you, ladies!


Herb Burgers Italian Spice Burgers Onion & Garlic Burgers
1 lb. ground beef/bison 1 lb. ground beef/bison 1 lb. ground beef/bison
1/2 tsp. sea salt 1/2 tsp. sea salt 1/2 tsp. sea salt
1/2 tsp. dried rosemary 1/2 tsp. dried oregano 1/4 cup finely diced fresh onion
1/2 tsp. dried sage 1/2 tsp. dried minced garlic 1/2 Tbsp. minced fresh garlic
1/2 tsp. dried thyme 1/4 tsp. dried basil


  1. If you have a kitchenaid mixer, you can use it at low speed, to blend the spices into the meat. Otherwise, put all of the ingredients in a large bowl and blend with your hands.
  2. Shape into 3 or 4 patties, depending on how big you like your burgers. (This recipe also doubles very easily.) If you have time to let them sit for 30 minutes before cooking, they’ll be even more flavorful.
  3. You can cook these in a skillet over medium heat (5-8 minutes per side), or on a gas grill over medium heat (3-5 minutes per side). If you cook them on the grill, just be sure to preheat your grill, and poke a small hole in the center of each patty to ensure  they cook evenly (no raw centers). You’ll notice I did that in the top photo.
  4. You can also freeze the patties, to cook later.

Extra Flavor Options:

Looking for another flavorful patty recipe? Try
Perfect Breakfast Sausage

Perfect Breakfast Sausage

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Allergy Friendly Lunchbox, Simple Meals Friday, What Am I Eating, Sunday School, Make Your Own Monday, Fat Tuesday, Healthy Tuesday, Hearth & Soul Hop, Traditional Tuesdays, Tuned-In Tuesday, Gluten-Free Wednesday, Well Fed Wednesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Real Food Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Party Wave Wednesday, Simple Lives Thursday, Tasty Traditions, Thank Your Body Thursday, Pennywise Platter Thursday, Paleo Rodeo, Fast and Easy Paleo Recipes,

Flavor Burgers 3 Ways | Phoenix Helix
  Have you checked out my books?   Books By Eileen Laird | Phoenix Helix

36 thoughts on “Flavor Burgers 3 Ways

  1. Pingback: Flavor Burgers | Paleo Digest

  2. Thank you so much for sharing these recipes for burgers! I can’t wait to try them! I so appreciate all you write about and all you have taught me!!

  3. Thanks for this. I love all your recipes. I have never much loved cooking, but the your recipes you’ve posted are simple enough to motivate me!

  4. Hi Eileen, Thanks for posting these ideas! I love ground beef and bison but I needed inspiration–it IS easy to get bored on a limited diet. Delicious flavors make all the difference.

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  7. I have enjoyed reading your blog and about your progress in healing. The red meat is confusing to me. I keep being told to limit red meat as it is inflammatory. And yet it is being used in the AI protocol by those writing about it. I was just at my Dr. last week to check my lab work & he was reminding me once again to stay away from grains and red meat. I have several AI issues. Can you explain when the difference in opinions changed? BTW, he is a D.O. and N. D.

    • Hi Saundra. Thanks for writing. It can be confusing, getting conflicting advice. In a nutshell, a lot of myths surrounding food (like red meat being harmful) is due to bad science. A study is done poorly which claims to prove something that isn’t true. That claim is then reported in the media as fact and it soon becomes a common belief throughout the culture. Chris Kresser has done an excellent job separating fact from fiction. Read his series on red meat for all the details: http://chriskresser.com/the-truth-about-red-meat .

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  9. Thank you!!! We are grilling out today and everyone else is having pre-seasoned burgers. I am about to season my own and this post makes me so happy! I am excited to use my poor kitchen aid that doesn’t get used much since starting paleo.

    • I know! My kitchenaid is now used almost exclusively for making meatloaf and meat patties. I hope you enjoyed your burgers!

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  12. Hi! I made the Italian Spice burgers and they ROCKED! It’s so awesome that the recipe is so simple yet so delicious. If you’re curious, I posted a picture of mine on my food blog. 🙂

  13. Pingback: 50+ AIP Recipes for the Grill - Gutsy By Nature

  14. Just made the italian herb and the garlic onion burgers for my family. They were a huge hit! Served on lettuce with baked sweet potato fries. Absolutely amazing! Thank you for sharing.

  15. Eileen’s own recipe combo of salt, sage, thyme and ginger (aip, skip the pepper) that she uses in her breakfast pork sausage is also a fantastic meatloaf or flavor burger.
    Turmeric and coconut aminos are also tasty, not only in burgers but also braised Brussels sprouts, kale and other veggies. Coconut aminos are great to spark plain vinegar and oil salad dressing, creamy avocado dressing, well, maybe a dash of coconut aminos is good on just about anything. While awaiting testing for SIBO, I continue to follow FODMAP so I am always looking for substitutes for garlic and onion flavorings. Discovering Eileen’s pork sausage profile has added so much to many of my meals.

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