What is better than burger night? This Burger Salad Bowl will have you asking for burgers on the regular. This recipe is gluten free.
One of our local burger restaurants has a fantastic burger salad. I love to order it on the rare occasion we eat out, but now I have become more partial to making this recipe at home. I love knowing exactly where my food came from, how it was prepared, and playing with different toppings depending on what I have on hand.
We have turned burger night into a nice night in with some great twists to feel a little bit more fancy than just throwing a burger on a bun. Primal Kitchen’s Thousand Island dressing hits it out of the park. Their dressings are paleo friendly, Whole 30 approved, and dairy free. I love making these smashed potatoes to use in place of fries or a bun. Just boil them whole, allow to cool slightly, flatted on a baking dish, sprinkle with seasonings, drizzle with avocado oil and roast until crisp.
For paleo and Whole 30 diets you will omit the cheese or use a dairy free option. If you are going the Keto route I would recommend a high quality source of cheese, such as Organic Valleys raw grass fed cheddar. Also, you want to pay attention to the carb content if you are following a strict Keto diet, as the potatoes may interfere with your goals.
Burger Salad Bowl
- 1 pound ground beef
- 1 tsp sea salt
- 1/2 cup raw grass-fed cheddar cheese
- 8 small gold potatoes
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 8 strips sugar/nitrate free bacon
- 8 cups mixed greens
- 4 sliced dill pickles
- 1 whole beef steak tomatoe, sliced
- 1/2 cup Primal Kitchen Thousand Island Dressing
- Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
- Boil the golden potatoes until fork tender and allow to cool x5 minutes on your prepared baking sheet
- Gently press the potatoes flat with the back of a measuring cup or spatula. Drizzle the avocado oil & seasonings
- Roast the potatoes for about 10 minutes or until crisp
- Place the bacon on a parchment lined baking sheet and bake while the potatoes are roasting for about 6-8 minutes until crisp to your liking
- While the potatoes are roasting make your burgers. Mix the salt and the ground beef together and form into 4 patties
- Grill the burgers to your liking, and top with optional cheese if your diet allows. Omit the cheese if you are paleo and whole30.
- Add the mixed greens, pickles, tomatoes, smashed potatoes, bacon, burger, and dressing to a dish and dig in! Optional to add in avocado and red onion.