Hamburger Salad with Creamy Jalapeño Dressing

SERVES 3

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

Over the years of living a mostly gluten-free, grain-free lifestyle, I’ve come to appreciate that a bun-less burger is a super simple and satisfying weeknight meal. You still get the big juicy burger and all the fixings, just no bun. Don’t get me wrong, I do miss the bun on occasion, but when you dress a burger with this creamy jalapeño dressing and make a big salad out of the affair, it certainly makes up for it.

• for the creamy jalapeño dressing
• ¾ cup homemade mayo
• ½ cup fresh cilantro leaves
• 2 small jalapeños, seeded and roughly chopped (⅓ cup)
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• for the hamburgers
• 1 pound ground beef, 80 percent lean
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• to assemble
• 4 cups chopped romaine lettuce (1 large head)
• ½ medium red onion, thinly sliced (1 cup)
• 1 large tomato, sliced
• 1 avocado, sliced

make the creamy jalapeÑo dressing In a food processor or blender, combine the mayo, cilantro, jalapeños, garlic, vinegar, salt, and pepper and blend until smooth. Set aside.

make the hamburgers Using your hands, form the ground beef (try not to overwork the meat) into 3 even hamburger patties. Season the patties on both sides generously with salt and pepper.

Heat the oil in a cast-iron skillet over medium-high heat, or brush the oil over the grates of a grill over medium-high heat. Cook the burgers for 3 to 4 minutes per side, until you’ve reached your desired doneness. (I do mine for 3 minutes per side for medium.)

to assemble Divide the lettuce, onion, tomato, and avocado between 3 bowls. Top each salad with a hamburger patty and drizzle with your desired amount of creamy jalapeño dressing.