Avocado, Sun Dried Tomato and Goat Cheese Burgers with Harvest Salad

Pantry Doctor

6

Description: Mushrooms are my filler of choice for so many recipe staples and my favorite Vitamin D-packed veggie…or fungi, rather. The beauty of the mushroom is its ability to go into pretty much any meal. On my menu lately? These delicious and flavorful mushroom tacos. Mediterranean quinoa salad is a protein-packed salad with healthy, clean ingredients: Castelvetrano olives, tomatoes, quinoa, bell peppers, 100% extra virgin olive oil and fresh lemon give this salad its fresh taste.
$ 66.09
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Serves
: 6
Time: 50 m (20 m prep, 30 m cook)

Ingredients:
(Ingredients and measurements subject to availability)
Burgers:

  1. 5 lbs ground beef
  2. 3 tbsp sun dried tomatoes chopped
  3. 1/4 cup goat cheese crumbled
  4. 1/2 avocado chopped
  5. 2 tbsp olive oil extra virgin*
  6. Salt and pepper* to taste
  7. 1 package hamburger buns

Salad:

  1. 1 package of grains (farro or pearled barley depending on availability)
  2. 5 bunches kale
  3. 1 apple diced
  4. 1/2 cup red cabbage diced
  5. 1/2 red onion diced
  6. 1/4 cup walnuts
  7. 1/4 cup pumpkin seeds
  8. 1/4 cup dried cranberries
  9. lemon juiced
  10. 1/2 tsp salt* to taste

*Not provided:
Salt and pepper
Extra virgin olive oil
Equipment:
Brush
Grill
Salad Bowl
Instructions:

Burgers:

  1. Patty out ground beef
  2. Chop sun-dried tomatoes and avocado. Crumble cheese
  3. make pockets in the patties and "stuff" with the ingredients.
  4. Brush burgers with olive oil. Salt and pepper to taste and grill until golden brown and slightly charred on one side (about 3 minutes), then flip them over and grill until slightly charred on the other side (About 4 minutes for medium).

Salad:

  1. Cook farro, pearled barley or other grain according to package directions.
  2. De-stem the kale.
  3. Place the kale leaves, olive oil, lemon juice and sea salt in a large salad bowl.
  4. Gently massage the kale until it is soft and a bright green color (2-5 minutes)
  5. Toast the walnuts in a pan for 2-5 minutes until they get slightly browned, but be careful not to burn them.
  6. Assemble by tossing all the ingredients together in the large salad bowl.
  7. Serve at room temperature or chilled. Will keep in the refrigerator for up to a day.

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