Makes 4 Servings

 

THE BURGER PATTIES

1 lb free-range 100% grass fed ground beef

1 large egg, beaten

1/3 cup red onion, grated

1/4 cup almond meal

1 Tbsp unsweetened Worcestershire sauce

2 cloves garlic, minced or smashed

1/2 tsp sea salt

1/4 tsp black pepper

 

SALAD

4 grilled hamburger patties (above)

3/4 cup red onion, sliced

2-4 dill pickles, sliced (I love the Real Pickles brand)

1 large organic tomato, diced

1 avocado, diced 

1 large head organic iceberg lettuce, chopped

1 large head organic romaine lettuce, chopped

1 cup raw cheddar cheese, grated (optional)

 

DRESSING

3/4 cup Healing Cuisine Mayonnaise

3/4 cup Healing Cuisine Ketchup

Squirt of unsweetened organic mustard (optional)

Few drops of Tabasco sauce (optional) 

 

1.)  Prepare the hamburger patties.  In a medium bowl, with your hands, mix ground beef, egg, onion, almond meal, Worcestershire sauce, garlic, sea salt and pepper until just blended.  Be careful not to over mix as it will make tough burgers.  Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

 

2.)  Have Dad to the grilling, after all it is his day!  Preheat grill over High heat and oil with coconut oil.  Lay burgers on grill over High heat (you can hold your hand at grill level only 2 to 3 seconds).  Close lid.  For medium-well cooked burgers, cook about 7-8 minutes, turning once.  Remove from grill.  Allow patties to rest 10 minutes before cutting into or serving.

 

3.)  While Dad is grilling, prepare your dressing.  In a small bowl, mix together the mayonnaise and ketchup with a fork.  Stir in the optional mustard and Tabasco.  Chill until ready to serve.

 

4.)  Plate the salads.  Lay out a bed of mixed lettuce.  Top with the onion, pickles, avocado and tomato.  Place 1 burger patty in the center of each salad.  Sprinkle with cheese (optional) and drizzle with Ketchup-Mayo dressing.  Serve immediately while burgers are warm.  Be sure to serve with a steak knife for easy cutting!