This started as a Facelift Friday post, but imma be real with you: there wasn’t a whole lot there worth saving.
The original burger salad post was from last February, when I was doing my last Whole30, after we got back from Hawaii. (Two Whole30 rounds in 12 months, that makes me some kind of superhero, right?! No? Well, I feel like one.) I wish I was back in Hawaii right now. Charleston is awesome and all – it’s 74 degrees here today – but I miss my sister and my soul sister (that’s my niece). She’s the cheese to my mac, the float in my boat.
So what makes you want to eat a burger salad? Is it photos like this one?
That lighting. That lettuce. I can’t believe I’m even leaving that here. I want to crawl under the table and hide from it.
But I made the decision when I re-did my older photos that I was leaving the old ones in, to remind myself how far I’ve come, and that’s what I’m doing. So there you go. Just don’t judge the recipe off that. Use these instead:
That burger tho. It’s so crispy on the outside and tender on the inside. Wanna know the secret? Brushing it with ghee before cooking it, and then cooking it in a cast iron skillet over medium-high heat. (I have this one, and use it for almost everything!) I cooked them for about 4 minutes on one side, then flipped and cooked for about 3 minutes on the other, and they came out medium-rare. Add a minute or two once you flip them for a bit more doneness, but whatever you do, don’t smash them flat while they’re cooking. You’ll push out all the juices, which are what keep the burger moist and flavorful. I hate that M word, but it’s the only appropriate term here, so I’m sucking it up and using it.
I made 1/3 lb burgers because I’m a hungry girl, but you could easily make yours smaller. Just go for a smaller circumference, not a flatter burger that’s just as wide. That’ll make all the difference in taste. When I’m making burgers, or chorizo, or anything that really requires I dig in with my hands for maximum flavor, I wear these gloves. They’re easy and disposable, and I can really dig in with my hands without getting messy, then just pull them off and toss them. My last trick isn’t really a trick, but I don’t think is widely used – once you’ve made the burgers, push your thumb into the top to make a little indentation. It’s a flavor-catcher.
This is my go-to burger recipe now – I use it every time we make burgers, whether they’re on a salad or not. They hold together well, they’re flavorful and juicy – they are burger perfection. You can top it with an egg, or bacon, or both. Or not. But I highly recommend it. You could also use the best mayo ever as your dressing, or mix it with some mustard and make a dijonnaise. Or turn that mayo into some ranch dressing and have a ranch burger with bacon on top. I’m not saying I’m a genius, but…
- 1 lb ground beef
- 1 egg
- 1 tsp oregano
- 1/2 tsp mustard powder
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp coconut flour
- 2 tsp coconut oil
- 8 cups salad greens
- 1 medium tomato sliced
- 1/2 small red onion sliced
- 4 Tbsp olive oil
- 3 tsp white wine vinegar
- 2 tsp dijon mustard
- 2 tsp honey optional
- pinch of salt and pepper
- Combine the ground beef, egg, and spices in a medium bowl. Using your hands, thoroughly mix the ingredients together.
- Add the 2 Tbsp. of coconut flour to the mixture and mix with your hands.
- Divide the meat into fourths and shape into patties, make your thumb indent, then place in the fridge.
- Next, combine all dressing ingredients in a small bowl and whisk to combine.
- Melt the coconut oil in a cast iron skillet over medium heat.
- Place burger patties in the pan, cooking 4-5 minutes per side or until preferred doneness.
- Divide the greens between 4 plates. Top with tomatoes and onions, add your burger, and drizzle with mustard vinaigrette.
- If you're feeling crazy, top with a fried egg or some bacon...or both!