I love weekends where Josh and I have the chance to travel around without an agenda and try great new restaurants. We were in northern Michigan this past weekend and they are starting to set up for the busy season. We tried a new burger bar in Frankfort that offered a variety of smash burgers and milkshakes and it got me inspired to make a salad with those delicious flavors. This salad comes together super quick and is a lower carb version of your typical burger and fries. Yum!!
- Combine dressing ingredients in a small bowl. Set aside.
2. Warm a skillet over medium-high heat. Add olive oil and ground beef and cook until browned, about 5-7 minutes, stirring occasionally. Season with minced onion, garlic powder, salt and pepper and stir to combine. Remove pan from heat.
3. Place chopped iceberg lettuce on a serving platter or in a serving bowl. Top with red onion, tomato, avocado, cheddar and cooked beef. Drizzle with dressing and enjoy!
Chopped Burger Salad
Serves 2
All you need:
Dressing –
1/4 cup mayo
2 tablespoons chopped dill pickles
2 tablespoons ketchup
1 tablespoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Freshly ground black pepper, to taste
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 teaspoon dried minced onion
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
Freshly ground black pepper, to taste
1 head iceberg lettuce, cored and chopped
1 small red onion, finely diced
1 small tomato, diced
1 small avocado, diced
1/4 cup shredded sharp cheddar cheese
All you do:
- Combine dressing ingredients in a small bowl. Set aside.
- Warm a skillet over medium-high heat. Add olive oil and ground beef and cook until browned, about 5-7 minutes, stirring occasionally. Season with minced onion, garlic powder, salt and pepper and stir to combine. Remove pan from heat.
- Place chopped iceberg lettuce on a serving platter or in a serving bowl. Top with red onion, tomato, avocado, cheddar and cooked beef. Drizzle with dressing and enjoy!