Tight on time but craving a burger? Ditch the grill and grab a frying pan; mini burgs are ready in minutes! Turn burger toppings into a nutrient-dense salad to get your daily dose of veggies all in one, delicious bowl. The best part? This recipe is totally gluten free!
Ingredients
1 lb (450 g) lean ground beef
1 tbsp Burger Seasoning or Cheesy Fries Seasoning
2 beefsteak tomatoes
1 cucumber
6 cups leafy greens
1/4 cup prepared Ranch Dressing
1/3 cup grated cheddar cheese
Preparation
In a large bowl, combine beef and seasoning. Form into 12 equal balls and place in a frying pan, cook over medium heat. Slightly flatten each ball. Cook beef for 8-10 minutes, turning frequently until browned on all sides and cooked through.
Meanwhile, chop tomatoes and cucumber. Divide veggies and greens between four bowls.
Top each bowl with three burger bites, cheese, and 1 tbsp sauce. Add additional toppings, if desired.
Streamline prep and skip the burger bites—just crumble ground meat into a steamer and cook as directed above. Pro tip: use Ground Meat Separator to break up meat halfway through cooking.
Prep a double batch of Creamy Ranch Dressing and refrigerate up to 1 week—it’s a crowd-pleaser!
