For the Salad: For the Dressing:
1 pound 93% lean ground beef 1/4 cup light mayonnaise
¼ teaspoon kosher salt 1 teaspoon mustard
Freshly ground black pepper, to taste 1 teaspoon ketchup
4 cups chopped romaine lettuce 4 teaspoon onion powder
4 dill pickle spears, chopped 1/4 teaspoon garlic powder
1/2 small red onion, sliced into rings 1/4 teaspoon paprika
4 ounce avocado, cubed (from 1 small haas)
1 cup cherry tomatoes, halved
1/4 cup reduced-fat shredded cheddar cheese
1. In a large bowl, combine beef, salt and pepper. With wet hand, gently form into 4 equal patties. Set aside.
2. In another large bowl, whisk together dressing ingredients. Set aside.
3. 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.
4. 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.
Makes 4 Servings
Calories: 314; Fat: 19g; Carbs: 10g; Protein: 28g