BURGER INGREDIENTS
- 1 teaspoon avocado oil
- 3/4 cup finely chopped yellow onion (or frozen chopped onions)
- 1 teaspoon garlic powder
- 1 teaspoon himalayan salt
- 1 teaspoon freshly ground black pepper
- 1 pound 85-93% lean grass-fed beef
- Cooking spray
SALAD INGREDIENTS:
- 4 dill pickle spears, chopped
- 1 tomato, chopped
- 1 avocado, chopped or sliced
- 1-2 heads of romaine, chopped
- Tessamae’s Ranch dressing
- Optional: shredded cheddar or anything else you like on a burger!
Heat oil in a small skillet over medium-high. Add onion; sauté 2 minutes. Reduce heat to medium; cook onion 5 minutes or until soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.
Combine caramelized onions, garlic powder, salt, pepper, and ground beef in a bowl, stirring just until combined. Gently shape mixture into 4 (1/3-inch-thick) patties.
Heat a grill pan or cast-iron skillet over high. Coat pan with cooking spray. Add patties; cook 3 minutes. Turn patties; cook 3 more minutes or to desired degree of doneness.
Chop veggies and assemble 4 salads.
