Burger Salad

Ingredients

• 350 г Lean ground beef
• Salt (to taste)
• Pepper (to taste)
• 150 г Iceberg lettuce or napa cabbage (choose one; tear by hand or chop)
• 120 г Pickles (cut into strips)
• 150 г Fresh tomato (cut into wedges)
• 100 г Red onion (cut into half-rings; if desired, pour boiling water over it to remove some of the sharpness)
• 100 г Light cheese (grated)
• 2 ст. л. Light mayonnaise
• 1 ст. л. Tomato ketchup (preferably sugar-free)
• 2 ст. л. Pickle brine (from the pickles)
• 0.5 ч. л. Dijon mustard

Steps

1. 1

   Season the ground beef with salt and pepper.

2. 2

   Brown the ground beef in a skillet without oil or water until cooked through. Transfer it to a plate and let it cool.

3. 3

   While the beef cooks, prepare the salad base: tear or chop the iceberg lettuce (or napa cabbage) and place it in a large bowl.

4. 4

   Add the pickles, cut into strips.

5. 5

   Add the fresh tomato, cut into wedges.

6. 6

   Add the red onion, cut into half-rings. If desired, pour boiling water over it beforehand to remove some of the sharpness.

7. 7

   In a separate bowl, whisk together the light mayonnaise, tomato ketchup, pickle brine, and mustard until smooth.

8. 8

   Add the grated cheese and prepared dressing to the salad. Toss gently.

9. 9

   Add the cooled ground beef and toss lightly once more. Serve immediately; the salad does not need to sit.

Notes

In the audio, the dressing uses 1½ tbsp pickle brine and about ⅓ tsp mustard; the author's recipe comment specifies 2 tbsp brine and ½ tsp mustard, which are the amounts used here. The comment suggests replacing the mayonnaise with Greek yogurt with 2–5% fat; this version reduces the calorie content by about 25–30 kcal per 100 g.

Nutrition per serving

• salad
• main course
• gluten-free
• sugar-free
• high-protein
• quick to make
• oil-free