Clean Eating




These tangy burgers have big Caesar flavors built right into the patty. Enjoy the salad on the side or inside the burger for a fork-free summer meal. Try serving with vegetable chips for a no-effort side.

1 lb ground beef ¼ tsp each sea salt and ground black pepper ½ cup grated Parmesan cheese, divided 4 oil-packed anchovy fillets, minced, divided 2 cloves garlic, minced, divided 2 tsp avocado oil ¼ cup avocado oil mayonnaise ½ lemon, zested and juiced 8 large romaine lettuce leaves, torn 4 whole-grain hamburger buns

1. In a medium bowl, combine beef, salt and pepper with half of each: Parmesan, anchovies and garlic. Gently mix to incorporat­e. Shape into 4 ½-inch-thick patties.

2. In a large, heavy-bottomed skillet on medium-high, heat oil. Add burgers and cook, flipping once,

3 to 5 minutes per side, or to desired doneness. (NOTE: You can also grill the burgers.) 3. In a small bowl, whisk together mayonnaise, lemon juice and zest with remaining garlic and anchovy.

4. To a large bowl, add lettuce; toss with enough dressing to coat. Divide evenly among plates and sprinkle with remaining half of Parmesan. Place a bun on each plate; top each with a burger patty and any leftover dressing, if desired.

PER SERVING (¼ of recipe): Calories: 532, Total Fat: 31 g, Sat. Fat: 8 g, Monounsatu­rated Fat: 16 g, Polyunsatu­rated Fat: 4 g, Carbs: 30 g, Fiber: 5 g, Sugars: 4.5 g, Protein: 33 g, Sodium: 845 mg, Cholestero­l: 94 mg

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