Prep Cook Total :
20m 20m 40m
¾ lb grass-fed ground beef ½ tsp salt ½ tsp pepper 6 slices nitrite-free bacon 3 cups (or more) chopped romaine lettuce 1 avocado, chopped 1 large tomato, chopped ½ red onion, chopped Balsamic vinegar Dijon mustard
1 lb carrots, cut into 3-inch sticks 1 Tbsp avocado oil ½ tsp salt ¼ tsp pepper ¼ tsp dried rosemary
Mix together beef, salt, and pepper; shape into 2 or 3 large, thin patties. Cook in a nonstick skillet over medium heat 5 minutes per side or until no longer pink; cool and coarsely crumble. Cook bacon in skillet until crisp; coarsely crumble. Combine lettuce, crumbled hamburger, bacon, avocado, tomato, and onion; toss. Serve with desired amount of vinegar and mustard.
Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Spread carrots in a single layer. Bake 20 minutes or until carrots are browned and tender, stirring once halfway through baking.
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