Vegan Beef Burger Salad with Creamy Avocado Sauce

Total time35 min

Prep time20 min

Cook time15 min

Vegan Beef Burger Salad with Creamy Avocado Sauce

Crispy-edged, deeply seasoned patties are seared until browned and juicy, then rested so every bite stays tender and flavorful. Smoked paprika, garlic powder, and onion powder give the seasoning a smoky, savory backbone that holds its own against crisp romaine, juicy cherry tomatoes, and cool cucumber. The real star here is the avocado sauce — ripe avocado blended with garlic, lemon juice, and a splash of apple cider vinegar until it's silky and pourable, ready to drizzle generously over the top. Thinly sliced red onion and a scatter of fresh parsley add brightness and crunch, turning this into a hearty, satisfying main-course salad rather than a side dish. It all comes together as a fresh, colorful plate that's easy to build ahead and just as easy to devour right away. This is a great pick for a plant-based dinner rotation, delivering all the bold, smoky flavor of a classic burger night in salad form.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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