banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cheeseburger Salad

Serves 4

    Share

    Cheeseburger Salad

    Hold the bun. This deconstructed version of a drive-thru staple replete with a “special sauce” ups the nutritional ante with more veggies and assures your summer burger habit never tasted so fresh. If desired, other ground meats such as pork, chicken, or even bison can replace the beef. Or make it a vegetarian salad by using your favourite veggie burger recipe.

    Advertisement

    Cheeseburger Salad

    Ingredients

    • 1 cup (250 mL) sliced red onion
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1/2 tsp (2 mL) raw cane sugar
    • 1/2 tsp (2 mL) salt (divided)
    • 1 lb (450 g) grass-fed ground beef
    • 1/2 tsp (2 mL) cumin
    • 1/4 tsp (1 mL) black pepper
    • 8 cups (2 L) salad greens
    • 4 medium tomatoes, cut into 1 in (2.5 cm) wedges
    • 1 cup (250 mL) sliced dill pickles
    • 1/2 cup (125 mL) shredded cheddar cheese
    • 1/2 cup (125 mL) mayonnaise
    • 2 Tbsp (30 mL) red wine vinegar
    • 1 1/2 tbsp (22 mL) tomato paste
    • 1 garlic clove, grated or finely minced
    • 1 tsp (5 mL) paprika

    Nutrition

    Per serving:

    • calories440
    • protein30g
    • fat27g
      • saturated fat9g
      • trans fat1g
    • carbohydrates20g
      • sugars9g
      • fibre5g
    • sodium619mg

    Directions

    01

    In small bowl, place onion slices, lemon juice, sugar, and 1/4 tsp (1 mL) salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.

    02

    In large bowl, gently combine beef, 1/4 tsp (1 mL) salt, cumin, and black pepper. Shape into 4 patties.

    03

    Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.

    04

    Place burgers on grill and cook for 3 to 4 minutes on each side, or until the internal temperature taken with an instant-read thermometer registers 165 F (75 C). Remove burgers from grill, let rest for 5 minutes, and then slice into quarters.

    05

    Divide salad greens among 4 serving plates and top with burger chunks, tomato, onion, pickles, and cheese.

    06

    Stir together mayonnaise, vinegar, tomato paste, garlic, and paprika. Drizzle dressing evenly over salads.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.