Caveman Cuisine: Cheeseburger Salad

We didn't get our meat from here, but I thought that this was funny nonetheless.

A big honkin' burger over a heap of salad.


3lbs ground beef (80-20, we used a ribeye/chuck mix)
3 eggs
Fresh black pepper and salt
6 slices real Wisconsin cheddar cheese
3 Hass avocados (pitted and sliced)
Chopped salad (diced lettuce, cabbage, red and yellow peppers, red onion, tomato, and cucumber)


Mix the ground beef with the eggs and season with salt and pepper.  Form 6 1/2lb patties.  Cook the burgers on a hot grill, flipping once after 4-5 minutes and remembering to NEVER press on them.

When the burgers are done top them with a slice of cheese and serve with avocado slices over a large portion of chopped salad.

If dressing is desired, you may want to try mustard, pickle relish, home-made mayo, and low-sugar/organic ketchup to keep the burger theme going.

Yield: 6 Super-filling servings
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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