Burger Salad Number 1

 

I expect to be making a lot of different burger salads, so I'm just gonna start numbering them. I started doing this as a way to counteract inflammation. It's basically carnivore, but with a few okay-for-me carbs and fiber.

Serves 11, I think.

Note: I also cooked 3 packs of bacon at the same time as this, to have for my second meal of the day. It's the Applegate uncured kind from Natty G's. I'll have that with fried eggs and Grazier's whole milk yogurt 😋

Ingredients:

• 3 lbs lean ground beef, like Marketside Brand (93/7)
• 2 bunches asparagus
• 4 green bell peppers
• 2 yellow onions
• 2 sticks of butter
• 6 tbs lemon juice
• salt, pepper and garlic powder to taste. 

Directions:

1. In a medium sauce pan, fill it half full with tap water and heat over Medium-high (6) until boiling. 
2. While that's heating, put a 6 quart Dutch oven over a different burner and turn that one over medium-high as well, to start getting hot. 
3. If making bacon at the same time, heat the shorter cast iron skillet on a different burner over medium-high. 
4. Open all of your packages of meat while your hands are dry. 
5. put the beef in the Dutch oven and the bacon in the short skillet (separate bacon from itself). 
6. Stir regularly with a wooden spatula while prepping the other vegetables. 
7. Cut the rough end off the asparagus and discard. No need to rinse the asparagus first, because you're gonna be boiling it. Cut the rest of the asparagus into 1-inch pieces, and toss them into the large blue bowl for storage. 
8. Once the sauce pot is boiling, toss in all the asparagus, and set a timer for 5 minutes. Stir. Also, don't forget to keep stirring the beef and bacon occasionally. 
9. Rinse and dry the green bell peppers. Stir meats. 
10. Rinse the blue bowl so you can use it for the peppers if needed. 
11. Once the asparagus timer has gone off, drain the water off in the sink and pour it into a 4 quart glass pyrex bowl. 
12. Drain the beef, but save the liquid for stock or stew. Basically freeze it once it cools off. Or drink it right now if you want, but it's salty. 
13. Then pour the beef over the asparagus and stir it well with the black plastic noodle spoon. 
14. transfer half the beef/asparagus to the other 4 quart glass pyrex container and set aside. Stir bacon. 
15. Dice the bell peppers small, but don't turn them into applesauce like you did that one time with the apples (Kyle). Stir bacon. 
16. Put half the peppers in each burger bowl. 
17. Dice the onions small. Put half in each burger bowl. Stir bacon and turn it off when it's done. Last reminder about bacon.
18. Melt 1 stick of butter and pour it over one of the bowls. 
19. Melt second stick of butter and pour it over the other bowl. 
20. Add 3 tbsp lemon juice to each of the bowls. 
21. add salt, pepper and garlic powder to each of the bowls. Stir well. 
22. Transfer to medium deli containers with lids. 

Note: When ready to eat bacon, serve it with fried eggs and a small container of Grazier's yogurt. You can eat yogurt with this burger salad too, if needed. Or a glass of cold Organic Valley whole milk. 

Lazy photo of half eaten portion