
Cheeseburger Salad
If you can make a taco into a salad, why not a cheeseburger? Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.
Yields: 4 servings
Ingredients
- 6 cups shredded thin Romaine, Iceberg lettuce or other greens of choice
- 1 lb. lean grass-fed ground beef, or ground turkey
- 1 tsp avocado oil, or olive oil
- 1 yellow onion, diced
- 2 tsp. minced garlic
- 1 tsp. sea salt and 1/2 tsp. fresh ground black pepper
- 1/4 cup shredded cheddar cheese
- 1/3 cup sliced dill pickles, or to taste
- 1 small red onion, sliced thinly
- 2 large tomatoes, chopped
- 1 handful potato chips, crushed (optional)
For the burger sauce:
- 1/3 cup plain Greek yogurt, or mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp hot sauce (optional)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Ketchup
- 2 Tbsp. Relish
- 1 Tbsp red wine vinegar, or apple cider vinegar
- a pinch of sea salt and fresh ground black pepper
Directions:
- Heat oil in a large skillet over medium-high heat.
- Add onions and saute about 3 minutes. Add in the meat and the minced garlic, then cook, until nicely browned, breaking the meat as you go.
- Drain the excess fat, then season with sea salt and pepper. Set aside.
- Meanwhile, in a small bowl, add all the burger sauce ingredients and whisk well to combine.
- Taste test, and adjust to your preference.
- Place shredded lettuce in a large serving bowl or if meal prepping divide equally among one-serving containers.
- Top lettuce with chopped tomatoes, red onions, beef, pickles, and cheese.
- Just before serving, drizzle the burger sauce over the top, then sprinkle with crushed potato chips
- Enjoy!