With Labor Day coming up, it’s the perfect time to share one of my favorite healthy burger recipes. This classic food has a reputation for not being very nutritious, but there are lots of ways to adapt burgers to suit your needs without compromising flavor.
I often encourage my clients to think beyond the bun and try their burger over salad. It’s a great way to combine the tastes you love and get in your veggies. An added bonus: Skipping the bread leaves more room to enjoy a favorite carb-rich side like sweet potato fries or corn on the cob. Feel free to customize and play around with different types of meat and toppings.
- 1 teaspoon whole-grain mustard
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups mixed greens
- 4 cherry tomatoes, halved
- 1 small cucumber, sliced into half-moons
- 1 hamburger
- Optional add-ins: cheese, sauerkraut, avocado, caramelized onions, sauteed mushrooms, roasted vegetables, etc.
- To make dressing, whisk together mustard, oil and vinegar. Set aside.
- To assemble salad, combine greens, tomatoes and cucumber in a large bowl. Include any desired additions and toss salad with dressing to coat.
- Cook burger to liking with a minimum internal temperature of 160°F, and top salad with cooked burger.