Protein Upgrade | ORGANIC Beef & Cheddar Cheeseburger Salad
with Cornichon Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Buh-bye bun, and hello salad! When the cheeseburger is set free of its carby trappings, it makes a generous keto meal. Savoury organic ground beef and aged cheddar are met with all the fixings, plus a bright bite of watermelon radish. A garlicky vinaigrette with chopped cornichons is the pickle on top.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Head of lettuce
- 150g Shredded cabbage
- 1 Watermelon radish
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 32g Cornichons
- 60g Grated aged cheddar
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Mustard • Soy • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
68 g
Saturated Fat
20 g
Sodium
1380 mg
Total Carb
18 g
Sugars
6 g
Protein
43 g
Fibre
6 g
Preparation
Cook the pork
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with ⅔ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Quarter the watermelon radish; thinly slice crosswise.
- Thinly slice the cornichons crosswise.
Make the salad
- In a large bowl, combine the vinegar, cornichons, garlic, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the lettuce, cabbage, watermelon radish, cheese and pork; toss well.
Plate your dish
- Divide the salad between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
