YIELD: 4 SERVINGS
PREP TIME: 25 MINUTES | COOK /GRILL TIME : 10 MINUTES
For the Salad:
1 pound 93% lean ground beef
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
4 cups chopped romaine lettuce
4 dill pickle spears, chopped
1/2 small red onion, sliced into rings
4 ounce avocado, cubed (from 1 small haas)
1 cup cherry tomatoes, halved
1/4 cup reduced-fat shredded cheddar cheese
For the Dressing:
1/4 cup light mayonnaise
1 teaspoon mustard
1 teaspoon dill pickle juice
4 teaspoons ketchup, sugar free for Keto
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
In a large bowl, combine beef, salt and pepper.
With wet hand, gently form into 4 equal patties.
Set aside. In another large bowl, whisk together dressing ingredients.
Cook hamburger patties on a grill to medium doneness, around 4-5 minutes per side.
After flipping the patties, add the onion rings to the grill.
Cook onion for the remaining 4-5 minutes, flipping halfway through.
Allow patties to rest for 5-10 minutes then cut each patty into 16 bite-size pieces.
Add the lettuce, pickles, onion, avocado and tomato to the bowl.
Divide the salad among 4 plates, top each with grilled onions, cheese, and 1 chopped patty.
Drizzle with ¼ of the dressing.
21 g fat, 11 g carbs, 29 g protein