A low carb diet doesn’t mean that you have to miss out on any of your favorite dishes. This bun-less burger paleo salad provides all the flavor without the addition of refined oils, grains or added sugars. Yum!
Low carb recipes need a bit of thought to replace the wheat/bread. These bun-less burgers are best made with good quality, pastured beef with high fat content. Perfect option for your paleo salad recipes!
The higher the fat content the more moist, and delicious the burgers. Team this with sweet sticky onions, creamy avocado, a subtly spicy kick and you have the perfect Paleo friendly burger.
Not only does this recipe make an exciting Paleo lunch or dinner, but it is makes a fantastic gluten free sharing platter. Simply serve the salad on a large platter or wooden board and let everyone tuck in!
Servings and Prep Time
Bun-less Cheeseburger Salad: Serves 4
Time: 30 minutes
Ingredients
For the Burger:
- 500g grass-fed beef mince
- ¼ of a large red onion finely chopped
- 1 clove of garlic crushed
- 1 generous teaspoon of dried oregano
- ¼ teaspoon of cayenne pepper or more to taste
- A generous pinch of sea salt
- A pinch of black pepper
For the sweet onions:
- 1 large red onion sliced
- 1 tablespoon of coconut oil or butter
- Optional: Dessert spoon of apple cider vinegar
For the spicy avocado mayo:
- 1 and a half medium ripe avocado
- ¼ cup of extra virgin olive oil
- Dessertspoon of apple cider vinegar
- A generous pinch of cayenne pepper or more to taste
- A generous pinch of sea salt
- A pinch of black pepper
For the salad:
- 1 large Beef tomato sliced
- ½ an iceberg or romaine lettuce
- 4 rashers of streaky bacon
You will need:
- Two mixing bowls
- A food processor
- 2 non-stick frying pans
Method
Begin by making the sweet onions, as these will take the longest to cook. Add the coconut oil or butter to a non-stick pan over a medium heat. Once the fat is hot, add the sliced onions and reduced the heat to low. Leave these to cook over a low heat for 30 minutes until sweet and tender. Stir regularly to prevent sticking. For added zing you can add the optional apple cider vinegar halfway through cooking.
As the onions start to cook, you can make the spiced avocado mayo. Simply add all the mayo ingredients to a food processor and blend until you have a smooth consistency. Reserve to one side until ready to serve.
To make the burgers, add 1 tablespoon of fat or oil to a non-stick pan over a medium heat. Once the fat is hot, add the chopped red onion and garlic and allow this to sauté and soften for 2 minutes. In the meantime, add the beef mince, oregano, cayenne pepper, salt and black pepper to a mixing bowl. Remove the onions and garlic from the heat. Allow to cool and add to the mince.
Combine all ingredients together thoroughly using your hands and separate into four even quarters. Using your hands, form a burger patty with each quarter. Heat the pan used to sauté the garlic and onions over a medium/high heat until hot enough that the burgers sizzle when placed in the pan. Place the burger patties in the pan – you will probably need to do two at a time.
Cook for 4 minutes on one side then flip and cook for a further 3 minutes. The burgers will be nicely browned on the outside.
While the burgers are cooking you can assemble the salad leaves on a platter and layer with the sliced tomato.
Remove the cooked burgers from the pan draining off any excess fat but reserving a little to cook the bacon. Add the bacon rashers to the hot fat. Fry these until slightly crispy – about 1-2 minutes on each side.
While the bacon cooks arrange the burger patties on top of the salad. Remove the bacon and sweet onions from the heat and add to the salad. Dress with a generous helping of avocado mayo.
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