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Wash and dry the fresh produce.
Preheat a grill pan or regular skillet over medium-high heat.
In a medium bowl, combine and mix together the ground beef, Worcestershire, Dijon, salt, and pepper. Form the mixture into 2 patties and place on a plate.
Once the grill pan or skillet is hot, coat the bottom with coconut oil.
Place the beef patties on the grill pan or skillet and cook until desired doneness, 4 to 6 minutes per side. Once done, transfer the patties to a plate.
While the patties cook, rip off a couple lettuce leaves for the burgers and place on a plate. Then, trim off and discard the root end of the remaining lettuce and remove any blemished leaves; halve the head lengthwise, then chop crosswise into 1-inch pieces. Transfer the chopped lettuce to a medium salad bowl.
Slice one of the tomatoes crosswise into ¼-inch-thick rounds for the burgers and add to the plate with the lettuce leaves. Halve the other tomato lengthwise and cut out and discard the stem end; large dice the tomato and add to the salad bowl.
Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces on an angle and add to the salad bowl.
In a small bowl, combine and whisk together olive oil, red wine vinegar, Dijon, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Toast the buns if desired.
To serve, assemble the burger and add any desired condiments. Serve with the salad on the side. Enjoy!
Wash and dry the fresh produce.
Preheat a grill pan or regular skillet over medium-high heat.
In a medium bowl, combine and mix together the ground beef, Worcestershire, Dijon, salt, and pepper. Form the mixture into 2 patties and place on a plate.
Once the grill pan or skillet is hot, coat the bottom with coconut oil.
Place the beef patties on the grill pan or skillet and cook until desired doneness, 4 to 6 minutes per side. Once done, transfer the patties to a plate.
While the patties cook, rip off a couple lettuce leaves for the burgers and place on a plate. Then, trim off and discard the root end of the remaining lettuce and remove any blemished leaves; halve the head lengthwise, then chop crosswise into 1-inch pieces. Transfer the chopped lettuce to a medium salad bowl.
Slice one of the tomatoes crosswise into ¼-inch-thick rounds for the burgers and add to the plate with the lettuce leaves. Halve the other tomato lengthwise and cut out and discard the stem end; large dice the tomato and add to the salad bowl.
Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces on an angle and add to the salad bowl.
In a small bowl, combine and whisk together olive oil, red wine vinegar, Dijon, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Toast the buns if desired.
To serve, assemble the burger and add any desired condiments. Serve with the salad on the side. Enjoy!