Beef Burger With Tomato Salad Food

CHEESEBURGER SALAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside.
• Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well.
• Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes, and shredded cheese, and arrange the hamburger bun croutons around the platter.

WEDGE SALAD BURGERS

Steps:

• Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a paper towel-lined plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.
• Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make "bun" halves; set on a platter.
• Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4-inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium-rare.
• Lay 1 lettuce "bun" half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce "bun" tops.

BEEF BURGERS & CUCUMBER TOMATO SALAD (ATKINS)

Steps:

• Burger:.
• 1. Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 2 patties.
• 2. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.
• Cucumber Tomato Salad:.
• 1. In a large bowl combine cucumber, vinegar, sugar substitute and salt. Marinate for 30 minutes.
• 2. Add tomatoes, green onions, mint and olive oil. Gently mix to combine and season to taste with additional salt and pepper.

BEEF BURGER WITH ROASTED TOMATO KETCHUP

Steps:

• To prepare the ketchup: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft.
• Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
• Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.
• To prepare the burgers: Shape the meat firmly into 4 round uniform patties about 1 1/2-inches thick. Brush both sides of the burgers lightly with the remaining olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers until done to your preference, 5 to 6 minutes on each side for medium rare etc.

LOW CARB BEEF BURGER STUFFED WITH FETA AND TOMATO

Steps:

• Combine ground beef, scallion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties.
• Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness.

BEEF BURGERS

Steps:

• Mix all the ingredients in a large bowl until thoroughly combined.
• Shape into patties, it will make 6 large burgers and about 8 smaller ones.
• Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through.
• Serve on buns with your favourite condiments.

BEEF & SUN DRIED TOMATO BURGERS

Steps:

• Combine all ingredients in a large bowl, adjusting quantities to taste (I've never measured). The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
• Mix thoroughly by hand.
• Cover with cling film and place in the fridge for at least an hour.
• Form into patties and fry/bbq until browned.
• Enjoy!