Cheeseburger Salad Meal Prep

This recipe for cheeseburger salad meal prep combines two of my loves in the food world: cheeseburgers and meal prepping. When I lived in Atlanta my roommate and I had the lovely tradition of burger Sundays where as many Sunday’s as we could we would try a new burger spot in ATL. Luckily there are many famous burgers in Atlanta so we never ran out of options!!

I love a big, juicy, greasy burger and fries, but if I ate one as often as I wanted one, my body would probably not be happy with me. Luckily, a lettuce wrap burger gives me a satisfying alternative and is much less inflammatory to my body.

Cheeseburger salad meal prep. All the flavors of a delicious cheeseburger made into a salad form that you can use for a low carb meal prep option.

This cheeseburger salad meal prep takes the lettuce wrapped burger one step further. It gives you all the flavor of a burger, but with the convenience of a healthy meal prep. The cheese that I like to use is a goats milk cheddar because goats and sheeps milk do not cause inflammation in my body the way that cows milk cheeses do. I pair my salads with a mustard vinaigrette to keep the burger theme going.

I will prep these salads on a Sunday or Monday and they are good for 5 days after that!

Cheeseburger salad meal prep. All the flavors of a delicious cheeseburger made into a salad form that you can use for a low carb meal prep option.
Yield: 4 salads

Cheeseburger Salad

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

  • 1/2 lb ground beef - I get grass fed when possible
  • 1/4 lb cheddar cheese - I use goats milk cheddar
  • 2 heads romaine lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup chopped dill pickles
  • 1/2 cup diced red onion

instructions:

  1. Form ground beef into 16 small patties each about 1.5" in diameter and push your thumb into the middle to make a little divot
  2. Cook small patties on medium heat  the stove top for 5 minutes on each side
  3. Chop romaine lettuce and separate into 4 different meal prep containers  (the ones I use)
  4. Chop tomatoes, dill pickles, and red onions. Cube the cheese. Arrange on lettuce with mini burger patties
  5. Store in refrigerator for up to 5 days. I recommend eating it with a simple oil and vinegar dressing.
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