My family and I have been living off of these Burger Salads during the chaos of maternity leave as a quick and nutrient-dense dinner. This is an extremely popular and family friendly recipe from a prior Blood Sugar Reset program. Enjoy all the flavors of a classic burger minus the bun! I recommend using grass-fed ground beef because it’s more nutritionally dense than conventional beef.
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!
Burger Salad
Ingredients
- For the Burger Salad:
- 1 lb grass fed ground beef
- salt
- pepper
- 8 cups romaine lettuce
- 4 cup spinach
- 1 cup sliced pickles
- 1 cup red onion (diced)
- 1 1/3 cups 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 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.
- Preparation Tips: Cook beef before your week begins and store in the fridge for up to 5 days or freezer if storing longer. Option to heat in the microwave or serve cold when ready to eat. Defrost in microwave or pan if frozen.
Nutrition Facts
Burger Salad
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 575.7 | |
| % Daily Value* | ||
| Total Fat 36.5 | 55.4% | |
| Saturated Fat 9.3 | 45% | |
| Trans Fat 0 | ||
| Cholesterol 92.1 | 30.7% | |
| Sodium 673.9 | 28% | |
| Total Carbohydrate 33.7 | 11% | |
| Dietary Fiber 14.3 | 56% | |
| Sugars 9.1 | ||
| Protein 30.7 | ||
| Vitamin A | Vitamin C | |
| Calcium 162.3 | Iron 7.2 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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