Ingredients
- 1 pound ground beef I use 93% lean
- 2 tablespoons olive oil divided
- 1 large onion sliced
- freshly ground black pepper to taste
- salt to taste
- 1 gluten-free, whole-grain hamburger bun
- 4 cups Romaine lettuce roughly chopped
- 2 cups Roma tomatoes roughly chopped or sliced
- 1/2 cup cheddar cheese shredded
- Pickles optional
- Yellow mustard for garnish
For the dressing:
- 1 cup tomato paste
- 1/4 cup water
- 4 teaspoons white vinegar
- 2 teaspoons agave or honey
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Instructions
- Heat your grill to high heat. Loosely form the beef into 4 large patties, about 3/4-inch thick, and use your thumb to make an indent in the center of each one.
- Rub each burger with 1 teaspoon of oil on both sides. Rub the remaining oil all over the sliced onion. Season with salt and pepper on both sides.
- Place the burgers and onions on the grill and cook for 3 minutes. Flip and cook an additional 4 minutes (for medium-rare), or until desired doneness is reached. Remove from grill and cover to keep warm.
- Place the bun cut-side down onto the grill and cook until lightly charred, about 2 to 3 minutes. Once charred, cut into cubes to make the croutons.
- Divide the lettuce, tomatoes, cheese, and pickles between 4 bowls, followed by the burgers, onions, and croutons.
- In a medium bowl, stir together all the dressing ingredients until well mixed. Divide between the bowls.
- Drizzle each bowl with some yellow mustard. Enjoy!
