Description
A vibrant, deconstructed cheeseburger served over crisp lettuce and roasted potatoes, featuring lean beef, aromatic spices, and a tangy creamy dressing for a nutritious, satisfying meal.
Ingredients
1 lb lean ground beef (90% lean)
1 tbsp smoked paprika
1 tsp salt
1 tsp black pepper
1 cup ketchup
1 tbsp Dijon mustard
2 cups baby potatoes, quartered
2 cups butter lettuce
1 cup cheddar cheese, sliced (or dairy-free alternative)
1/2 cup pickles, sliced
2 tbsp glossy vinegar
1 tbsp olive oil
2 tbsp mayonnaise (or vegan alternative)
1 tbsp Greek yogurt (or non-dairy yogurt)
1 tsp apple cider vinegar
1 clove garlic, minced
Instructions
Preheat oven to 425°F (220°C). Toss potatoes with olive oil, paprika, salt, and pepper on a baking sheet. Roast for 35-40 minutes until golden and tender.
Pat beef dry and form into 4 equal patties. Cook over medium heat until browned and cooked through (about 5-6 minutes per side). Add ketchup and mustard during cooking to bind spices.
Whisk mayonnaise, Greek yogurt, garlic, and apple cider vinegar for dressing.
Layer lettuce in bowls, top with cooked beef patties, roasted potatoes, cheese slices, pickles, and drizzle with dressing.
Notes
Swap lettuce for massaman lentils for low-carb option
Use tamari instead of Worcestershire sauce to avoid alcohol
Store components separately in airtight containers (saucy items first)
Add avocado for creamy texture
Freeze un-assembled components for up to 3 months
- Prep Time: 15
- Cook Time: 40
- Category: Meals
- Method: Mixing/Grilling/Minimal Cooking
- Cuisine: American Fusion