Oktoberfest Burger Salad Bowl
with arugula / sauerkraut / mustard vinaigrette
In honor of Oktoberfest, this burger salad bowl includes some of our favorite German-inspired flavors.
Ingredients
- Cucumbers - 12 oz , chopped
- Chives (opt) - 1 Tbsp , chopped
- Beef, ground - 1 1/2 lbs
- Bragg's / coconut aminos - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Sauerkraut - 1 cup , drained well
- Baby arugula - 10 oz
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
Prep
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Make mustard vinaigrette - Whisk together lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Cucumbers / Chives - Prep as directed. Store separately. (Can be done 1 day ahead)
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Make patties - Mix together chives, beef, aminos, salt, and black pepper. Form into 1/2" (1.25 cm) thick patties. (Can be done 1 day ahead)
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Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.
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Make
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Pour mustard vinaigrette into a mixing bowl. Add cucumbers and arugula on top. Set aside until ready to serve.
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Heat a large skillet or grill pan with cooking oil over medium heat. Add burger patties and sear on both sides until they reach an internal temperature of 165F / 74C degrees, ~5 minutes on each side.
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Remove burger patties from heat and allow to rest for 1 to 2 minutes.
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Toss salad and divide between serving bowls. Add burger patties and sauerkraut. Enjoy!
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