Protein Upgrade | ORGANIC Ground Beef & Cheddar Cheeseburger Salad
with Cornichon Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
Buh-bye bun, and hello salad! When the cheeseburger is set free of its carby trappings, it makes a generous keto meal (and it’s quick, too!). Savoury morsels of browned ground beef—certified organic, so it’s better for you and the environment—and gratings of 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)
- 150g Shredded cabbage
- 1 Head of curly leaf lettuce
- 1 Watermelon radish
- 32g Cornichons
- 60g Grated aged cheddar
- 30ml Apple cider vinegar
- 15ml Minced garlic
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Medium pan
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
17 g
Sodium
1420 mg
Total Carb
23 g
Sugars
8 g
Protein
44 g
Fibre
7 g
Preparation
Cook the beef
In a medium pan, heat a generous drizzle of oil on medium-high. Add the beef*; 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 beef; toss well.
Plate your dish
Divide the salad between your bowls. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
