If you love the flavors of a classic burger but want a nutrient-dense and blood sugar-friendly version of it, this Burger Salad is the recipe for you. Made with simple, whole-food ingredients, it delivers all the flavor of your favorite burger—without the bun, seed oils, grains, added sugars, or ultra-processed ingredients. Each serving is packed with 33 grams of protein and 14 grams of fiber to support balanced blood sugar, keep you satiated, and nourish your body. Best of all, it comes together in just 20 minutes, making it an easy weeknight dinner the whole family will ask for again and again.

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

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Burger Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 lb grass fed ground beef
• salt
• pepper
• 8 cups romaine lettuce
• 4 cups spinach
• 1 cup sliced pickles
• 1 cup red onion diced
• 1 1/3 cup grape tomatoes quartered
• 2 cups chickpeas drained and rinsed
• 1 medium avocado sliced

For the Dressing

• 1/4 cup avocado oil based mayonnaise
• 1/4 cup no sugar added ketchup recommend Primal Kitchen Brand
• 1/4 cup juice from the pickle jar
• 2 tbsp spicy brown mustard
• salt to taste
• pepper to taste

Instructions

• Add ground beef to a pan over medium/high heat. Break apart with a spatula and season liberally with salt and pepper. Cook for about 3 minutes on the first side and then flip.
• Break beef apart with spatula into small chunks and cook on this side for an additional 2-3 minutes.
• Continue breaking meat apart with spatula and stirring, cooking until no longer pink on the inside.
• Add all veggies and chickpeas to a large mixing bowl.
• In a separate bowl, mix together dressing ingredients.
• Toss dressing into salad. Top with ground beef and sliced avocado.