One of the easiest ways to lead a healthy lifestyle is by making more nutritious swaps for your favorite foods. In this case we are ditching the bun and putting your burger on a bed of greens rich in minerals, such as calcium, phosphorous, magnesium and potassium, in addition to vitamin C, vitamin K and folate. Whether you are making conscious eating choices or simply firing up the grill for the summer, this burger salad is a quick and delicious option for any time of day. Burger salads are not limited to carnivores, feel free to swap in a veggie burger, salmon burger, turkey burger or whatever you prefer in place of this grass-fed beef burger.
1 lb grass fed beef (80/20 is deal), turkey, chicken, or pre-made salmon/veggie burgers
Toppings: lettuce, tomatoes, avocado, thinly sliced red onion, pickles, fermented kraut (rich in probiotics!), cheese, or whatever you like!
1/3 cup mayo (light or avocado/olive oil mayo recommended)
2 tbsp. ketchup
1 tbsp. relish
1 tsp. apple cider vinegar
Pinch of salt
For the burgers, form 4 evenly sized balls and gently form a patty.. Press the center with your thumb to form an indent. The middle always puffs up when cooking! Season generously with salt and pepper.
Heat your grill to 450-500 degrees and spray with cooking spray of choice to prevent sticking. Add the burgers and cover the grill for 1-2 minutes depending on the burger thickness. Flip, add cheese if desired and cover the grill for another 1-2 minutes until burger is cooked to your liking and cheese is melted.
Add the patty on top of lettuce and add your toppings! Makes 3-4 servings.