Mini-Hamburger Salad
1 lb grass fed & finished ground beef
Splash of coconut aminos
½ cup homemade mayo or Vegenaise
1 tsp organic tomato paste
Pinch of SweetLeaf Stevia powder
Garlic powder
Chives
½ cup organic onion slices, sautéed in 1 tsp organic/pastured ghee
4 cups organic Romaine lettuce, torn or baby spinach leaves
1 cup natural dill pickle slices
1 cup organic grape tomatoes
½ cup pastured, uncured bacon bits, cooked
Herbamare
Form ground beef into 16 mini burger patties. Set skillet to medium high heat and cook patties for several minutes on each side. Add a generous splash of coconut aminos at the end of the cooking process. Set aside.
Whisk mayo, tomato paste, Stevia, garlic and chives together in a small mixing bowl. Allow flavors to infuse for 10 – 15 minutes.
Assemble remaining salad ingredients. Add dressing and toss to ensure all ingredients are blended. Plate and top each salad with mini-burgers.
Serves 4
