I created this out of necessity. I normally do lettuce-wrapped burgers, but they can get messy. I mean burger juice running down your arm, pile of soggy napkins littered on the table, sauce on the cheek messy. So I improvised and turned it into a salad — fries and all. And. I. Haven’t. Looked. Back. Since.
There are many benefits to this salad, aside from being delicious. It is easy to meal prep, since you can chop all the vege ahead of time. You can also precook the bacon, mushrooms and onions ahead and keep them in the refrigerator. I kept it on the simple side with lettuce, tomatoes, carrots, and a few olives for extra fat, but the bacon burger salad can be modified any which way possible. Add your favorite burger toppings: pile high with crisp red onions, add thousand island, toss on some pickles – you name it. This salad is a great way to get some yummy fats in, plus it is dairy and gluten free, keto-friendly (omit the sweet potato, if necessary), whole30 appropriate, paleo, and full of vitamin-rich ingredients. It can also easily be made vegan-friendly by subbing out the protein and omitting the bacon. So basically, anyone can enjoy this creation (and virtually anyone will).
Ingredients
1 small sweet potato (I used a Japanese sweet potato, but a regular potato can work as well), cut into wedges: excellent source of vitamin A, which helps maintain a healthy immune system
1 burger patty or ¼-1/2 lb. ground turkey (lamb works well too, as does standard ground beef): source of tryptophan to help with relaxation
2 strips bacon: high in selenium, a mineral important for proper thyroid function
¼ onion, sliced: help boosts the immune system
4-5 crimini mushrooms, sliced: high concentration of B vitamins
½ cup cherry tomatoes, sliced or quartered: high in vitamin C, an antioxidant that fights free radicals
2-3 cups romaine lettuce, chopped: a good source of vitamins C and K
½ cup carrots, shredded: contain antioxidants
4-5 Kalamata olives, chopped: great source of plant-based iron
½ avocado: very high in potassium
1 tbsp tahini: high in monosaturated fats – good for satiety (keeps bellies full longer); and sesame seeds may help with brain health
2-3 tsp vinegar (I used apple cider vinegar, but any vinegar will do): the fermentation process creates good-for-the-gut microbes.
1-2 tbsps olive oil, plus more to drizzle on potato: full of oleic acid – anti-inflammatory; and rich in vitamins E and K
Water
Natural Salt: rich in various minerals
Black Pepper: contains piperine which has antioxidants and helps boost the absorption of selenium
Directions
Preheat oven to 475°. Toss potato wedges with olive oil, salt, and pepper making sure to coat well. Place wedges in a single layer on a baking sheet. Roast for 15 minutes or until crispy and browned along the edges (alternatively, can be fried).
Meanwhile mix remaining olive oil, tahini, apple cider vinegar, salt, and pepper. Add water as needed (about 1-2 teaspoons) to smoothen out the sauce. The end result should be lump-free and pourable (think ranch dressing). Set aside.
Add bacon to a cold pan and heat on medium heat until fat is rendered and bacon is cooked through. When done, remove bacon and set on a paper towel-lined plate to drain.
Using the remaining bacon fat, sauté mushrooms and onions until onions are transparent and mushrooms have browned, about 5 minutes. Remove from pan and set aside.
Add burger patty (I made my own and simply seasoned with salt, pepper, and Umami Seasoning from Trader Joe’s). Cook until a crust begins to form on the bottom, then flip and do the same (note: if using turkey make sure to cook thoroughly. There should be no pink). To serve: mix lettuce, carrots, tomatoes, and olives.
Top with avocado, warm bacon, mushroom and onion mixture, and burger patty. Drizzle with dressing.
4 thoughts on “Bacon Burger Salad”