Adapted from a recipe from Beeya.
Basically, this is a burger and vinaigrette side salad, after you remove the bun from the plate. It hits the right spot when you are on Whole 30, as you start to miss some comfort foods.
INGREDIENTS:
Salad:
romaine lettuce, chopped
red onions, thinly sliced
tomato, chopped
1 burger patty (we made our own using ground venison, simply seasoned)
seeds or nuts
shredded cheese or coconut cheese if Whole 30 compliant
Dressing:
3 Tbsp avocado oil mayo (Primal Kitchen brand)
2 Tbsp pickle relish (or just dice some of your own favorite pickle)
1 tsp yellow mustard
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp Worcestershire sauce (coconut aminos if Whole 30)
1/2 tsp maple syrup (omit for Whole 30)
1 tsp olive oil
sea salt & pepper to taste
INSTRUCTIONS:
Prepare the Salad: In a large salad bowl, combine chopped romaine lettuce, thinly sliced red onions, and tomatoes.
Cook the Burger: In a skillet, cook the grass-fed burger patty until it reaches your desired level of doneness. Once cooked, chop it into bite-sized pieces. Alternatively, you can brown the ground burger meat in crumbles and sprinkle over the salad like that.
Make the Dressing: In a small bowl, whisk together avocado oil mayo, pickle relish, yellow mustard, smoked paprika, onion powder, Worcestershire sauce, maple syrup, olive oil, sea salt, and pepper.
Assemble the Salad: Add the chopped burger patty to the salad bowl. Drizzle with the dressing and toss to combine.
Top with Optional Ingredients: Sprinkle seeds or nuts and shredded cheddar cheese, if using. Serve and enjoy!