burger salad

Over the last few years, the burger salad has quickly become one of my favorite meal preps for when I need something easy and macro friendly. The stars of the show are the burger sauce and the pickled red onions, which can easily be used in other recipes as well. I usually eat these as salads when I have them prepped for lunches, but putting the toppings over rice makes for a great, well-balanced dinner as well!

*note – I used regular blue cheese crumbles in these salads, but opting for reduced fat cheddar or other reduced fat cheeses would bring the fat content down if you’re watching that OR if you just don’t care for blue cheese. 

Macros: 15g c /17g f / 24g p 

#WhatsInMyBowl

• 2 cups of romaine lettuce

• 2.4 oz cooked 93/7 lean ground turkey (seasoned with a burger blend seasoning)

• ¼ cup crumbled blue cheese

• 1 dill pickle spear, chopped

• 6 cherry tomatoes, chopped

• 1 serving of @rachelshealthyplate quick pickled red onions

• 1 serving burger sauce (recipe below)

Burger Sauce (4 servings):

• 1.5 tbsp, Reduced Sugar Ketchup

• 2 tbsp, Light Mayo

• 1 tsp, Yellow Mustard

• 1 tbsp, Pickle Juice

• 1 tablespoon, dill relish

• ¼  tsp, Garlic powder

• ¼  tsp(s), Onion Powder

• ½  tsp, Paprika

• Salt and pepper to taste

For the sauce: Mix all together and divide into 4 servings. Enjoy!