I went to the gym thinking that it would be kind of slow, but it was pretty busy, keep in mind this was Sunday afternoon. I am the type of person who likes to work out along or with a friend. I hate thinking that people are watching me, but I guess a lot of people do. I've been told that no one really watches, but I used to work at a fitness center and every once in awhile someone would say something to me about another member. You can't let that hold you back though. Keep going and push yourself.
On to the food. Since I worked out, and have been having many treats on my site lately, which wont go away trust me, I wanted to give you guys something that was a healthy but satisfying.
Cheeseburger salad. Yes, you can have a healthy cheeseburger while eating well. This is made from ground turkey, but you can use lean ground beef or chicken. The meat is flavored with Worcestershire sauce, onions and steak seasoning. You put all of this on a salad, any kind you want. I listed what I used on mine, but feel free to mix it up anyway you want, I'm not looking. You top this salad off with an easy mustard vinaigrette.
Here's how you do it:
Adapted From Rachael Ray
1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, patted dry
1 cup grape tomatoes
1 Cucumber sliced
2 tablespoons apple cider vinegar
1/2 cup EVOO
Salt and Pepper
Preheat a large nonstick skillet over medium high heat(you can use your grill if you want)
Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
Slice the brick of cheese into 1/4-inch pieces. Place patties into your skillet. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. If you cheese is not melting, cover loosely with foil.
While the burgers are cooking, coarsely chop romaine and combine with sliced pickles and halved grape tomatoes.
Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Season with salt and pepper.
Arrange mini cheeseburgers on salad and drizzle the vinagrette over the salad. Serve and enjoy!
I really hope you guys try this one, its simple, healthy and did I mention 30 minutes?! It is!