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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Instructions
  1. First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  2. Then, turn your oven to broil setting – 450-500 degrees F.
  3. Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.
  4. Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  5. Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  6. Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.
  7. While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  8. Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Primal Tex-Mex Cauliflower Rice Casserole

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I am, by heritage, Italian, Irish and German; and while potatoes (Irish and German) are both a staple in the Brossette household – pasta notsomuch. Chips and Salsa are this Texas-Raised-Italian-Girl’s carbohydrate of choice.

I cannot get enough Mexican food. I obviously love Tex-Mex, but appreciate the more traditional Mexico City style as well. That said, if there aren’t chips and salsa, it’s not Mexican in my mind.

When Mo and I first met, we used to have Mexican at least 2-3 times a week! Especially on Sundays. We were both training for long-course Triathlon (him, an Ironman, me a Half Ironman) and it was the BEST feeling after a super long workout to indulge in some good Tex-Mex. After doing this routinely for a couple of years, we both started to notice that we just didn’t feel good after eating it that often. We were sort of of the thinking that because we had worked out so hard and so long, it didn’t really matter what we ate – it was going to be used up immediately. Man, have we learned different since then. It really works the opposite of that. The longer and harder you workout – the more clean you need to eat after – the cleaner you eat, the faster you recover – the more poor you eat, the slower you will recover because your body not only has to heal from the stress of the workout but NOW you’ve given it poor food to trudge through as well. See what I’m saying? So that first and second meal after a long workout is KEY! And then, you want to indulge a little? Do it! I suggest it!!

All of that being said, when we stopped going out for Mexican a few times a week, that didn’t mean that I stopped craving it. This recipe is one of many in my Mexican repertoire – if you will. We feel amazing after eating this!

I love to have Beanitos or Way Better chips and some pico and guacamole with this! It’s a great meal to make on a Sunday so you have leftovers for lunches for the following week. And, it freezes beautifully! You could easily double the recipe below and freeze one for later or make several mini-casseroles!

Hope you enjoy this as much as we do!

Primal Tex-Mex Cauliflower Rice Casserole

Serves 6-8

Ingredients:

  • 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
  • 3, 14oz bags cauliflower rice or two medium heads cauliflower
  • coconut oil cooking spray
  • 1 tbsp olive oil
  • 1 ½lbs ground turkey
  • sea salt and black pepper
  • 1 tbsp red chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 yellow bell pepper, julienned
  • 1 red onion, julienned
  • 1, 15oz low sodium black beans, rinsed well and drained
  • 1, 15oz can diced tomatoes
  • 1 fresh jalapeno, thinly sliced
  • 4oz goat cheese log
  • 4oz raw Manchego, grated
  • 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
  • ½ bunch cilantro, leaves only
  • 1 avocado

Directions:

  • Preheat the oven to 425 degrees F.
  • If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  • Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  • Once cauliflower is out of the oven, turn oven to 350 degrees F.
  • Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  • In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  • Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  • Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  • With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  • Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.

  • The casserole is done when the cheese is bubbly and staring to turn golden.
  • To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  • Leftovers can be stored in an airtight container in the fridge for up to one week.
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Primal Tex-Mex Cauliflower Rice Casserole
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  3. Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  4. Once cauliflower is out of the oven, turn oven to 350 degrees F.
  5. Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  6. In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  7. Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  8. Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  9. With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  10. Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes. ---Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.
  11. The casserole is done when the cheese is bubbly and staring to turn golden.
  12. To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  13. Leftovers can be stored in an airtight container in the fridge for up to one week.
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