Burger cravings have come and gone throughout this round of Whole30 so I was ecstatic when I came across this recipe for Hamburger Salad and could finally satisfy the craving.
This salad has all of the burger flavor without the bun. Pickles, tomatoes, red onions, and seasoned beef gets topped on romaine lettuce and then drizzled with "special" sauce. This salad can be easily adapted to suit your taste. Add any "toppings" you enjoy on your burgers. Next time I may sprinkle with some toasted sesame seeds for the missing "bun" taste, and add some bacon and avocado slices.
Little Man actually exclaimed that this is a "must make again!" recipe. He has always turned up his nose to salad. No, he didn't have all the same burger ingredients as me but then again he likes his burgers with nothing but lettuce.
He's right, this is a "must make again" recipe. It's hearty, meaty, absolutely satisfying, and with an early Spring here in Texas lots of iced green tea and salads are on the menu, especially this one.
Hamburger Salad
Adapted From: PaleoLeap
Makes 4 Servings
Stars of the Show for the Salad:
- 1 lb lean ground beef
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 4 dill pickle spears, sliced
- 1 tbsp olive oil
- sea salt and pepper, to taste
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp white balsamic vinegar
- 1 dill pickle spear, chopped
- 1 tbsp red onion, chopped
Heat olive oil in a large skillet over medium high heat. Add beef and any seasonings you use for your burger patties (I love using a slider spice mix and adding the garlic cloves and 1 tbsp onion powder). Stir the beef frequently until cooked and no longer pink, about 7-8 minutes.
Remove meat from the stove and allow to cool.
In a bowl, combine the ingredients for the dress and mix well.
Combine the salad ingredients in individual bowls (in case of leftovers to avoid wilted lettuce) and drizzle with dressing.
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