Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (5-oz each) 85% lean hamburger patties | ||
| Salt and pepper, to taste | ||
| 1 red onion, sliced thick | ||
| 1 zucchini, sliced into wedge quarters | ||
| 8 asparagus spears | ||
| 1 red pepper, seeded and cut into triangles | ||
| 4 mushrooms, sliced thick | ||
| 2 tbsp. Hy-Vee Select garlic flavored olive oil | ||
| 4 c. fresh greens, such as spring mix, spinach, baby kale or arugula | ||
| 3 tbsp. feta cheese | ||
| Yogurt based dressing of choice, such as creamy roasted garlic or caramelized sweet onion |
Directions
- Preheat grill to medium high. Season burgers with salt and pepper and set aside.
- Place veggies on a plate and evenly drizzle with garlic olive oil and season with salt and pepper. Grill burgers and vegetables until desired doneness for both and keep covered while assembling salad.
- To assemble, place 2 cups of mixed greens into two bowls. Evenly divide vegetables on top of mixed greens and finish with grilled burger, feta cheese and desired dressing. Serve immediately.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 100mg
- Sodium: 290mg
- Total Carbohydrates: 18g
- Protein: 36g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 200%
0%
Iron 40%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1