Hold the bun. This deconstructed version of a drive-thru staple replete with a “special sauce” ups the nutritional ante with more veggies and assures your summer burger habit never tasted so fresh. If desired, other ground meats such as pork, chicken, or even bison can replace the beef. Or make it a vegetarian salad by using your favourite veggie burger recipe.
1 cup (250 mL) sliced red onion
1 Tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) raw cane sugar
1/2 tsp (2 mL) salt (divided)
1 lb (450 g) grass-fed ground beef
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) black pepper
8 cups (2 L) salad greens
4 medium tomatoes, cut into 1 in (2.5 cm) wedges
1 cup (250 mL) sliced dill pickles
1/2 cup (125 mL) shredded cheddar cheese
1/2 cup (125 mL) mayonnaise
2 Tbsp (30 mL) red wine vinegar
1 1/2 tbsp (22 mL) tomato paste
1 garlic clove, grated or finely minced
1 tsp (5 mL) paprika
In small bowl, place onion slices, lemon juice, sugar, and 1/4 tsp (1 mL) salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
In large bowl, gently combine beef, 1/4 tsp (1 mL) salt, cumin, and black pepper. Shape into 4 patties.
Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.
Place burgers on grill and cook for 3 to 4 minutes on each side, or until the internal temperature taken with an instant-read thermometer registers 165 F (75 C). Remove burgers from grill, let rest for 5 minutes, and then slice into quarters.
Divide salad greens among 4 serving plates and top with burger chunks, tomato, onion, pickles, and cheese.
Stir together mayonnaise, vinegar, tomato paste, garlic, and paprika. Drizzle dressing evenly over salads.
Each serving contains: 440 calories; 30 g protein; 27 g total fat (9 g sat. fat, 1 g trans fat); 20 g total carbohydrates (9 g sugars, 5 g fibre); 619 mg sodium