You can still enjoy all the taste of a juicy, veggie-topped burger without any of the excess calories due to a thick bun or heavy mayo-based sauce. This paleo salad features a hearty burger patty, fresh lettuce and tomatoes, and an herb-y vinaigrette to drizzle atop. We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.
1/2 medium red onion
1/4 cup chopped parsley, divided
3/4 teaspoon black pepper, divided
5/8 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
2 garlic cloves
6 ounces 90% lean ground beef
4 ounces lean ground lamb
1 large egg
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lime juice, divided
1 (5-oz.) pkg. baby kale leaves
1/2 English cucumber, thinly sliced
1 medium tomato, cut into 8 wedges
How to Make It
Preheat broiler to high.
Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.
Shape beef mixture into 8 patties. Place patties on a jelly-roll pan; broil 6 minutes or until done.
Combine 1 tablespoon olive oil, red wine vinegar, 1 tablespoon lime juice, remaining 2 tablespoons parsley, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
Toss kale with remaining 1 tablespoon oil and 1 tablespoon lime juice. Slice remaining onion. Divide kale mixture among 4 plates; top with sliced onion, sliced cucumber, and tomato. Arrange 2 patties on each salad; drizzle evenly with vinaigrette.