Low Carb Bacon Cheeseburger Salad

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yield - 2 servings
Nutritional Information per serving: 769.5 calories, 65 grams fat, 10.8 grams carbohydrate, 4.8 grams dietary fiber, 6 grams net carbohydrate, 38 gram protein.

Ingredients:
  • 3 cups of your favorite lettuce (I love bibb but had romaine and iceberg on hand)
  • 1/2 pound ground beef (I used 80/20 grassfed)
  • 1 tbsp worchestershire
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/4 cup cheddar cheese cubes
  • 6 strips cooked bacon, chopped 
  • 2 tablespoons red onion
  • 1/4 cup chopped dill pickles
  • 4 tablespoons low carb 1000 island dressing
  • 1/2 avocado, sliced
  • 1 tsp yellow mustard
  • 2 tbsp extra virgin olive oil
  • 3 tbsp white vinegar
  • 1 clove garlic, chopped

Preparation
-Mix ground beef with worchestershire sauce, garlic salt and pepper.  Mix to incorporate.  Separate into six equal sized pieces and form into patties. 

-Grill to desired doneness.  You can set aside for serve right away with salad.  This is where I like to put them on skewers for serving.

  • While your burgers are grilling, cook your bacon and having it ready to complete the recipe.  My preferred method of cooking bacon is in my stove.  You can do this by covering a cookie sheet in tin foil or parchment paper (you will thank yourself when you clean the pan) and lay out the bacon strips flat on the cookie sheet.
  • Bake in a preheated oven at 350 degrees for 18-20 minutes, or to your desired level of doneness.  In my house we like bacon that is cooked through but not too crispy, and I find 18 minutes is generally a good rule of thumb.  When done, transfer bacon to a cooking rack on a cookie sheet to allow the excess fat to drip off. 

-In a small bowl, combine mustard, vinegar and chopped garlic.  Stir briskly while drizzling in olive oil.  Continue to stir until incorporated.  Add salt and pepper to taste.

-Wash and chop the lettuce (I use a rough chop for this salad to have bigger pieces to stand up to the bacon, etc.) Place in a large bowl and add cheese cubes, red onion and roughly chopped dill pickles. 

-Crumble or chop bacon and add to salad. Top with sliced avocado.  Drizzle mustard vinaigrette and toss to coat.

-Place burgers atop the salad.  Drizzle with 1000 island dressing.  (I place mine in a baggie, cut the corner off and squirt the dressing as I would mayo on a burger).

-Serve and enjoy!



source:www.modernlowcarb.com