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Salsa Burger with Grilled Asparagus
& Goat Cheese
20 Minutes -10 Ingredients
Makes 4 Servings
Low Glycemic, Soy Free
1 lb. Extra Lean Ground Beef
1 tsp Garlic Powder
1 tsp Sea Salt (divided)
2 tsps. Extra Virgin Olive Oil
4 cups Asparagus (trimmed)
8 ozs. Whole Wheat Bun (toasted)
1/4 head Green Lettuce (washed with leaves separated)
1/4 cup Salsa
1 cup Cherry Tomatoes (halved)
1/4 cup Goat Cheese (crumbled)
Preheat the grill to 400ºF (205ºC).
Mix the beef, garlic powder, and half the salt in a bowl. Divide the beef evenly into patties, making one patty per serving.
Add oil to the asparagus and toss with the remaining salt.
Grill the burgers for five minutes on each side or until cooked through. In the remaining five minutes of cooking, add the asparagus to the grill and cook.
Serve the burgers on the buns with lettuce and salsa. Divide the asparagus evenly between plates and top with the tomatoes and goat cheese. Enjoy!
Leftovers - Refrigerate in an airtight container for up to three days. Keep the burgers separate from the toppings and buns until ready to serve.
More Flavor - Add onion powder to the burger mixture. Drizzle the asparagus and tomatoes with balsamic dressing.
Additional Toppings - Shredded cheese, pickles, mustard, and/or mayonnaise.
Nutritional information per serving - One burger patty and 1 1/4 cups of asparagus and tomatoes:
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