Name: Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing
Ingredients: ¾ lb ground bison or grass fed beef; 1 ½ tsp ground cumin; ½ tsp smoked paprika + more for croutons; ½ tsp dried oregano; ¼ tsp garlic powder; ¼ tsp ground turmeric; ⅛ tsp ground cinnamon; ⅛ tsp cayenne pepper (optional); sea salt and black pepper, to taste; 1 cup cherry tomatoes; 1 red onion, thinly sliced; 1 tsp coconut sugar; 4-5 handfuls fresh baby spinach or ½ large container; ½ bunch cilantro, leaves only (optional); ⅓ cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated; 1 fresh jalapeño, thinly sliced (optional); 1 avocado, diced; 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips; 2 tbsp Primal Kitchen brand avocado oil mayonnaise; 1 tsp raw/local honey; ½ tsp yellow mustard; 1 tbsp dijon mustard; 1 ½ tbsp grain mustard; 1 ½ tbsp honey mustard; 2-3 tbsp Bragg’s apple cider vinegar

CategoryDinner, Lunch, Main Dish

Yields1 Serving

Ingredients for the Salad:

¾ lb ground bison or grass fed beef

1 ½ tsp ground cumin

½ tsp smoked paprika + more for croutons

½ tsp dried oregano

¼ tsp garlic powder

¼ tsp ground turmeric

⅛ tsp ground cinnamon

⅛ tsp cayenne pepper (optional)

sea salt and black pepper, to taste

1 cup cherry tomatoes

1 red onion, thinly sliced

1 tsp coconut sugar

4-5 handfuls fresh baby spinach or ½ large container

½ bunch cilantro, leaves only (optional)

⅓ cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated

1 fresh jalapeño, thinly sliced (optional)

1 avocado, diced

2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

2 tbsp Primal Kitchen brand avocado oil mayonnaise

1 tsp raw/local honey

½ tsp yellow mustard

1 tbsp dijon mustard

1 ½ tbsp grain mustard

1 ½ tbsp honey mustard

2-3 tbsp Bragg’s apple cider vinegar

First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.

Then, turn your oven to broil setting – 450-500 degrees F.

Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.

Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.

Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.

Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.

While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.

Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!

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Ingredients