Try this delicious bun-free cheeseburger salad - you won't look back!
250g lean beef mince
1 tsp ground chipotle or smoked paprika
2 tbs tomato paste
1 garlic clove, crushed
1 small beetroot, thinly sliced
2 heirloom tomatoes, sliced on an angle
2 large dill pickles, sliced lengthways
2 baby cos lettuce, cut into wedges
50g very sharp cheddar cheese
1 white onion, very finely chopped
2 tbs mild mustard
2 tbs white wine vinegar
2 tbs Greek yoghurt
For the dressing, combine half the onion (reserve remaining onion to serve) and the remaining ingredients in a bowl and season. Set aside.
Place mince in a frypan over medium-high heat and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned all over.
Add chipotle, tomato paste, garlic, 1 tsp salt and ½ tsp freshly ground black pepper, and cook for a further 5-6 minutes or until mince is starting to catch. Remove from the heat.
Arrange lettuce, pickles, tomatoes and beetroot on a serving plate and scatter over the crispy mince. Crumble over cheese and sprinkle reserved onion. Serve with dressing.
Nutrition information per serve (serves 2)
Kilojoules – 1248kj
Protein – 24.2 grams
Fat – 13.7 grams
Saturated fat – 7.3 grams
Carbohydrate –16.3 grams
Fibre – 7 grams
Image from IamBaker
Recipe adapted from Delicious