Ingredients
Fresh Peppercorn Crusted Burgers (1 burger per serving required)
Note: I used fresh seasoned burgers because I like the quality and flavour when doing a “bowl format” rather than a frozen patty, but either would do!
¼ Red Onion
½ English Cucumber
½ Red Beet
1 Carrot
1 Tbsp Lemon Juice (squeezed from lemon)
2 Tbsp Olive Oil
1 Log Blueberry Goat Cheese (or preferred flavour)
1 Slice Aged Cheddar (1 slice per serving)
1 Bag Mixed Greens (1.5 cups per serving)
Garnish with: sliced almonds, balsamic glaze (appx 1 tbsp per bowl)
Instructions
Makes Appx: Recipe can be easily adjusted based on how many servings you want, just grill as many burgers as servings you want and ensure you have a whole bag of mixed greens.
Total Cook & Prep Time: 20 minutes
Place a grilling pan on medium heat with 1 tbsp olive oil, or fire up the barbecue to medium heat.
Place burgers on grill and allow to cook on either side for 5-7 minutes or until the beef reaches an internal temperature of 150 Degrees Fahrenheit (for medium well).
While burgers are cooking, slice cucumber lengthwise into strips and dice onion. Peel carrot, and then use peeler to make carrot shavings.
Peel the red beet, and then use a mandolin, grater, or food processor, to shred it.
When burger is close to being finished, place a slice of aged cheddar on and keep the burger on low heat to allow the cheese to melt.
In serving bowl place 1.5 cups of mixed greens, toss in 1 tbsp of olive oil and lemon juice.
Layer julienned cucumber, shredded carrots, and shredded beets (save a small amount for top of burger) and layer on top of the mixed greens.
Crumble goat cheese on top of the veggies, and place hot burger on top.
Garnish the top of the burger with a bit of the shredded beets, the diced onion, grated parmesan, balsamic glaze, and the sliced almonds.
