Cheeseburger Salad Bowls
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 garlic cloves, minced or pressed
- sea salt and fresh ground black pepper, to taste
- 1/4 cup shredded cheddar cheese
- 1/3 cup sliced dill pickles, or to taste
- 1 small red onion, sliced thinly
- 1 cup cherry tomatoes, halved or quartered, or 2 large tomatoes, chopped
For the burger sauce:
- 1/3 cup plain Greek yogurt, or avocado mayonnaise
- 1 Tbsp yellow mustard, I added more because I love mustard!
- 1 Tbsp hot sauce of choice, optional
- 1 Tbsp Worcestershire sauce
- 1 Tbsp organic ketchup, or more to taste
- 1 Tbsp red wine vinegar, or apple cider vinegar
- a pinch of sea salt and fresh ground black pepper
Instructions
- 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 toss well to combine and enjoy!
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