Adapted from a recipe from Beeya.
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!