Paleo Bacon Ranch Burger Salad

This is another inspired recipe originally from Paleo Leap; Chicken Caesar Burgers.  I liked this recipe a lot and probably make it a couple times a month.  The presentation is the biggest part I sought to improve.  Rather than a knife/fork type sandwich, I serve this dish like a salad.


  • 1 lb ground beef or bison or chicken or turkey or lamb
  • 1/2 lb sugar free bacon
  • 2 tablespoons white onion, diced or minced
  • 1/2 tablespoon capers, chopped
  • 1/2 tablespoon fresh parsley, minced
  • 1 clove garlic, minced
  • 1/2 tablespoon coconut aminos
  • sea salt & freshly ground black pepper to taste
  • leafy greens (romaine, spinach, etc)*
  • 1-2 tomatoes, diced
  • red onion, thinly sliced
  • Paleo Ranch dressing**

* I will typically use 1-2 heads of romaine and 5-6 ounces of baby spinach to serve four patties

** To save prep time, you can substitute Tessamae’s dressings like Zesty or Southwestern Ranch.


Begin frying up the sugar free bacon.  As the bacon cooks, prepare the Paleo Ranch dressing using Paleo Grubs recipe and place in the refrigerator when done.  The bacon can be set aside when done.

Then, prepare the white onion, capers, and garlic and mix in a large mixing bowl with the coconut aminos, sea salt, black pepper, and whichever ground meat you’ve selected.  Once fully combined, form four equally sized patties from the mixture.  Pro tip, get your hands nice and wet before you try to form the patties.  The moisture will help prevent the mixture from sticking to you.

You can grill, bake, or pan sear the patties.  If you pan sear, use a base of 1-2 tablespoons of cooking fat like ghee or coconut oil.  For baking, line your cookware with some cooking fat or non-stick spray for easy flipping.

In all cases, make sure you confirm the proper internal temperature with a meat thermometer.  Beef and lamb is 160 degrees.  Turkey and chicken is 165 degrees.  Bison is 140 degrees.

Pan searing will take roughly 10-15 minutes on medium high heat.

Grilling will be roughly 10-15 minutes.  For bison, allow the burgers to “rest” for 5 minutes after coming off the grill before serving.

Baking will take about 20-30 minutes at 375 for bison and chicken, 400 for turkey, and 350 for lamb and beef.  I use a Pyrex or ceramic style casserole dish and recommend flipping the patties at the 15 minute mark (10 for beef) and check the internal temp of the largest/thickest patty during that flip.  At 20 minutes, check internal temps again and bake in 5 minute increments until the correct internal temp is reached.


While the meat is cooking, prepare the salad base of leafy greens, red onion, and tomatoes (feel free to add other salad toppings like cucumbers, carrots, etc).  I am generous with the leafy greens in particular.  Crumble 1-3 pieces of bacon onto each salad.  When the meat is ready, slice each patty into 5 or 6 strips and place on top of your salad base.  Drizzle a spoonful or two of the Paleo Ranch dressing over the salad and serve!

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