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