After the Music n’ Motion performance last Sunday, we needed a quick, easy meal as we all came back fairly late (6:30 pm by the time we got home), and I did not want to have to spend time messing around in the kitchen producing an elaborate meal. Also, we were all STARVING!
So I whipped up this quick, deconstructed burger salad. It contains all the ingredients you would usually find in your burger, on top of a pile of salad greens. And no bun.
If you leave out the homemade mustard, mayo and ketchup, this could be 100% AIP compliant- of course if you have successfully re-introduced those items, feel free to use them. Mustard is a stage 2 reintroduction as it contains seeds. Mayo is a stage 1 reintroduction as it contains egg yolks, and ketchup is a stage 4 reintroduction as it contains tomatoes. You could also substitute AIP versions of all of these if you have them.
If you are strict AIP, you would have to omit the black pepper as this is a stage 1 reconstruction (and also not use mustard, mayo or ketchup).
The salsa would be a stage 4 reintroduction as it contains nightshades. It can easily be omitted.
When reintroducing foods on the AIP, I recommend this guide.
I like to serve this family-style with every ingredient separate so everyone can make their own salad just the way they like it. It makes it easy to deal with the “I don’t like” and allergies or intolerances that way. Everyone can put what they want to eat on their plate and can ignore what they don’t like. J, the mushroom-hater didn’t have any mushrooms, and I didn’t have any ketchup or mustard, but did have mayo (have successfully re-introduced eggs.) They can also serve themselves with the amount of food that they think they will eat, which minimizes waste.
This was an incredibly filling meal that I was able to get on the table within 30 minutes of us walking in the door.
Deconstructed Burger Salad
- 2lb ground beef (100% grass-fed is ideal)
- Sea salt and freshly ground black pepper to taste (omit the pepper if sensitive to it or strict AIP)
- coconut oil to cook
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried thyme
- 2 onions – sliced
- 1lb mushrooms – sliced
- 1 bunch watercress – roughly chopped
- 2 cups baby spinach
- ½ green leaf lettuce – shredded
- pickles – I used my lacto-fermented cucumber relish and a lacto-fermented salsa (omit the salsa if strict AIP)
- ketchup – I used a homemade one (omit if strict AIP)
- Mustard – again I used a homemade one (omit if strict AIP)
- Mayonnaise – homemade again (omit if strict AIP)
- 2 avocados – peeled, stoned and chopped
- Hot sauce if liked (omit if strict AIP)
Melt a small amount of coconut oil in a skillet and add the ground beef. Season well with salt and pepper and add the garlic and onion powder and the dried thyme. Cook for 3-5 minutes, stirring, until cooked through. Transfer to a dish and keep warm.
Melt a little more coconut oil in the skillet and add the onion. Cook for a few minutes until it is starting to caramelize and is tender. Transfer to a dish and keep warm
Melt a little more coconut oil in the skillet and add the mushrooms. Cook for a few minutes until tender. Transefer to a dish and keep warm until everything else is done.
Shred the lettuce and watercress and toss in a large bowl with the baby spinach.
Place any other ingredients you are using (pickles, mayo, avocado, mustard, hot sauce, avocado) and anything else you fancy (olives might be good!) on the table with all the other ingredients.
Serve everything in separate bowls and let everyone serve themselves to what they want. Add pickles, mustard, mayo, hot sauce as you see fit.
I like to put a bed of the salad greens, then top it with the meat then pile all the other toppings on top.
It is VERY filling!