Eosinophilic Esophagitis Friendly Beef Burger Salad with Creamy Avocado Sauce
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the avocado sauce
- 2 ripe avocados, pitted and peeled
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- ¼ cup water
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into half-moons
- ¼ red onion, thinly sliced
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently with your hands until the spices are evenly distributed, being careful not to overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet or grill pan over medium-high heat until shimmering. Add the patties and cook undisturbed for 4 minutes, until the underside is deeply browned and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
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