NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 90% Lean Ground Beef

350g Russet Potato

1 oz Sharp Cheddar Cheese

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

50g Avocado

2 cups Shredded Romaine Lettuce

50g Diced Tomato

20g Diced Red Onion

30g Sliced Dill Pickles

1 tsp Yellow Mustard

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Cut the russet potato into even wedges, toss with 1 tablespoon of olive oil and sea salt, and roast for 25-30 minutes until golden and crisp.

• 3

  While potatoes roast, divide the ground beef into two equal portions and press them into thin, wide patties.

• 4

  Heat a cast-iron skillet over medium-high heat with the remaining half tablespoon of olive oil.

• 5

  Sear the beef patties for 3-4 minutes on the first side, flip, and place the cheddar cheese on top.

• 6

  Cover the skillet with a lid for the final 2 minutes of cooking to ensure the cheese is perfectly melted.

• 7

  Prepare the special sauce by whisking together the Greek yogurt, mustard, and a teaspoon of pickle juice in a small ramekin.

• 8

  Build the bowl by starting with a base of shredded romaine lettuce, then add the diced tomatoes, red onions, and pickles.

• 9

  Place the two cheesy patties and the roasted potato wedges into the bowl.

• 10

  Finish the dish by topping with fresh avocado slices and a generous drizzle of the tangy special sauce.