Makes 2 servings
Macros: 395 cal, fat 21g, carbs 14g, protein 37g, fibre 3g
250g lbs extra-lean ground beef
1/4 tsp sea salt
1/2 red onion, diced
1/4 cup dill pickles, chopped
1 cups cherry tomatoes, diced
1/4 cup shredded cheddar cheese
2 cups lettuce of choice (romaine, bibb or butterhead), chopped
1/2 cup plain Greek yogurt
1.5 Tbsp ketchup
1/4 tsp chili powder, or to taste
1/4 tsp onion powder
1/4 tsp garlic powder
2 x 28 oz wide mouth jars with lids
Add beef to a large skillet over medium heat and cook, breaking up the meat with a wooden spoon, until nicely browned, about 8-10 minutes. Season with a pinch of sea salt and pepper. Set meat aside and allow it to cool.
Meanwhile, prepare the remaining ingredients for the salad: dice the onion, tomatoes, and chop your lettuce. In a small bowl whisk all your burger sauce ingredients until well combined and divide equally among 2 wide-mouth mason jars.
Equally add the cooked ground beef, then top with onions, tomatoes, pickles, cheese and lettuce. Set your lid on and refrigerate. Keeps great for 4-5 days stored in the fridge. Enjoy!