Ingredients
Main Ingredients
- 1 pound ground beef
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 small head iceberg lettuce, finely chopped
- ¾ cup cheddar cheese, shredded
- ¼ white onion, finely diced
- ½ cup pickle slices
High-Protein Burger Sauce
- ½ cup Greek yogurt
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons dill relish
- 1 clove garlic, grated or finely minced
- ½ teaspoon smoked paprika
- 1 tablespoon Frank’s RedHot Original Hot Sauce (or other hot sauce, adjust to taste)
- ¼ teaspoon black pepper
Instructions
- Cook the Ground Beef: Add the ground beef to a large skillet along with sea salt and ground black pepper. Cook over medium heat, crumbling the beef with a spatula, until fully cooked through and no longer pink, about 7-10 minutes.
- Prepare the Burger Sauce: In a medium bowl, whisk together the Greek yogurt, ketchup, Dijon mustard, dill relish, grated garlic, smoked paprika, hot sauce, and black pepper until evenly combined. Set aside or store in a sealed container until ready to use.
- Assemble the Salad: For meal prepping, evenly divide the finely chopped iceberg lettuce, cooked ground beef, shredded cheddar cheese, diced onion, and pickle slices into 3 separate containers. Store in the refrigerator if not eating immediately.
- Serve: If eating right away, place your desired amount of salad ingredients in a bowl, top with the prepared high-protein burger sauce, toss lightly and enjoy!
Notes
- Use lean ground beef for a healthier version and to reduce fat content.
- Adjust the amount of hot sauce in the burger sauce according to your spice preference.
- For added freshness and crunch, you can include chopped tomatoes or cucumbers.
- This salad can be stored in the fridge for up to 3 days when prepped ahead of time.
- To make it dairy-free, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
