Smashed Burger Salad with The Fixings
Who doesn’t love a good cheeseburger in the summertime? However, with all the great fixings between the buns, it becomes quite a feat to devour, a two-napkin ordeal. I prefer a cheeseburger with all the tasty fixings but without the bun and thought you might also like it that way. So here you have it all without that cumbersome bun! Napkins are optional.
4 servings
INGREDIENTS:
Dressing
½ cup avocado mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons concentrated tomato paste
2 tablespoons Dijon mustard
1 ½ tablespoon pickle juice
Salad
8 cups romaine lettuce, chopped into large pieces
2 large slicing tomatoes, thick-sliced, quartered
½ large red onion, peeled, halved, sliced
½ cup kosher dill pickle slices, chopped into large pieces
1 large avocado, quartered, peeled, sliced
1 pound grass-fed ground beef
Granulated garlic, salt, and pepper to taste
1 tablespoon avocado oil
4 slices sharp cheddar cheese
DIRECTIONS:
Dressing:
1. Whip the mayonnaise, garlic powder, onion powder, and tomato paste with the Dijon mustard until smooth. Whip in the pickle juice. Taste, Think, Transform with salt and pepper.
Salad:
1. Layer the lettuce, tomatoes, onions, pickles, and avocadoes on four large plates or one platter (for buffet-style service).
2. Divide the hamburger into four patties, smash and season with granulated garlic, salt, and pepper. Heat a large cast-iron skillet over medium-high heat; when hot, add the oil. When the oil shimmers, for about thirty seconds, add the hamburger patties. Fry until the browned and juices come to the surface for about two minutes. Flip the burgers over, fry for another minute, turn off the heat, place the cheese on top of the burgers, and cover the skillet with a lid. Rest until the cheese is melted, about one to two minutes. Place the cheeseburgers on top of the prepared plates or platter. Drizzle the sauce over the top and serve.
Smashed Burger Salad with The Fixings
Ingredients
- ½ cup avocado mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons concentrated tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoon pickle juice
- 8 cups romaine lettuce, chopped into large pieces
- 2 large slicing tomatoes, thick-sliced, quartered
- ½ large red onion, peeled, halved, sliced
- ½ cup kosher dill pickle slices, chopped into large pieces
- 1 large avocado, quartered, peeled, sliced
- 1 pound grass-fed ground beef
- Granulated garlic, salt, and pepper to taste
- 1 tablespoon avocado oil
- 4 slices sharp cheddar cheese
Instructions
- Whip the mayonnaise, garlic powder, onion powder, and tomato paste with the Dijon mustard until smooth. Whip in the pickle juice. Taste, Think, Transform with salt and pepper.
- Layer the lettuce, tomatoes, onions, pickles, and avocadoes on four large plates or one platter (for buffet-style service).
- Divide the hamburger into four patties, smash and season with granulated garlic, salt, and pepper. Heat a large cast-iron skillet over medium-high heat; when hot, add the oil. When the oil shimmers, for about thirty seconds, add the hamburger patties. Fry until the browned and juices come to the surface for about two minutes. Flip the burgers over, fry for another minute, turn off the heat, place the cheese on top of the burgers, and cover the skillet with a lid. Rest until the cheese is melted, about one to two minutes. Place the cheeseburgers on top of the prepared plates or platter. Drizzle the sauce over the top and serve.
Nutrition Facts
Calories
599.86Fat (grams)
46.68Sat. Fat (grams)
16.05Carbs (grams)
17.93Fiber (grams)
8.87Net carbs
9.08Sugar (grams)
6Protein (grams)
30.41Sodium (milligrams)
650.5Cholesterol (grams)
108.51The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.