Happy Labor Day to my U.S. readers. However you’re spending your Monday, I hope your day is off to a wonderful start. Today I want to share one of my favorite recipes that’s perfect for any holiday/”summer’s not over yet” celebrations!
Hamburgers have a reputation for not being very nutritious, but there are lots of ways to adapt this classic to suit your needs without compromising flavor. My favorite way to do that? Think beyond the bun and try your burger over salad. Aside from getting in plenty of veggies, skipping the bread leaves more room to enjoy a favorite carb-rich side like sweet potato fries or corn on the cob. Or an adult beverage—maybe a last-chance glass of rosé?
Feel free to customize and play around with different types of meat and toppings. My personal favorite is grass-fed beef with sautéed mushrooms, caramelized onion, and goat cheese. This would also be awesome with a veggie burger.
- 1 teaspoon whole-grain mustard
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups mixed greens
- 4 cherry tomatoes, halved
- 1 small cucumber, sliced into half-moons
- 1 hamburger
- Optional add-ins: cheese, sauerkraut, avocado, caramelized onions, sauteed mushrooms, roasted vegetables, etc.
- To make dressing, whisk together mustard, oil and vinegar. Set aside.
- To assemble salad, combine greens, tomatoes and cucumber in a large bowl. Include any desired additions and toss salad with dressing to coat.
- Cook burger to liking with a minimum internal temperature of 160°F, and top salad with cooked burger.
This recipe originally appeared on Food & Nutrition’s Stone Soup blog.
What’s your ultimate burger?
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