When it comes to red meat, lean beef is your best friend. Lean ground beef (no more than 85% lean if you want to retain good flavor) has less fat but still provides you with lots of muscle-making protein. In this deconstructed salad, you’ll top that lean ground beef with tomatoes, which are packed with lycophene (an antioxidant that can raise sperm count and lower your risk of prostate cancer), and romaine lettuce, which is loaded up with nutrients and vitamins, for the ultimate muscle-building meal. Nutrition (per serving): 649 calories; 50g protein; carbs 46g; 30g fat Recipe courtesy of Matthew Kadey, R.D.
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Makes 2 servings
Prep time 60 min.
Cook time 15 min.
Ingredients
1⁄2 cup thinly sliced red onion 3⁄4 lb 85% lean ground beef Salt and pepper 2 whole-grain pitas 1⁄2 tsp olive oil 2 tbsp mayonnaise 2 tbsp ketchup 1/8 tsp cayenne pepper 4 cups chopped romaine lettuce 2 medium tomatoes, sliced into wedges 1/3 cup grated cheddar cheese
How to make it
Place onion in a bowl, cover with cold water, and soak for 1 hour. This will reduce some of the raw onion’s bite. Drain and set aside. Grease a grill and heat to medium high. Form beef into 2 patties, and season with salt and pepper. Grill patties until meat is cooked through, about 4 minutes per side. When cool enough to handle, cut burgers into bite-size chunks. Brush pitas with oil, and grill until crispy and browned, about 30 seconds per side. Cut pitas into big slices. Whisk together mayonnaise, ketchup, cayenne, and 1 Tbsp water. Divide lettuce, tomatoes, onion, burger chunks, and pita between two serving plates or bowls. Drizzle on dressing, and sprinkle with cheese.
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When it comes to red meat, lean beef is your best friend. Lean ground beef (no more than 85% lean if you want to retain good flavor) has less fat but still provides you with lots of muscle-making protein.
In this deconstructed salad, you’ll top that lean ground beef with tomatoes, which are packed with lycophene (an antioxidant that can raise sperm count and lower your risk of prostate cancer), and romaine lettuce, which is loaded up with nutrients and vitamins, for the ultimate muscle-building meal.
Nutrition (per serving):
649 calories; 50g protein; carbs 46g; 30g fat
Recipe courtesy of Matthew Kadey, R.D.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 60 min.
Cook time 15 min.
Ingredients
1⁄2 cup thinly sliced red onion 3⁄4 lb 85% lean ground beef Salt and pepper 2 whole-grain pitas 1⁄2 tsp olive oil 2 tbsp mayonnaise 2 tbsp ketchup 1/8 tsp cayenne pepper 4 cups chopped romaine lettuce 2 medium tomatoes, sliced into wedges 1/3 cup grated cheddar cheese
How to make it
Place onion in a bowl, cover with cold water, and soak for 1 hour. This will reduce some of the raw onion’s bite. Drain and set aside. Grease a grill and heat to medium high. Form beef into 2 patties, and season with salt and pepper. Grill patties until meat is cooked through, about 4 minutes per side. When cool enough to handle, cut burgers into bite-size chunks. Brush pitas with oil, and grill until crispy and browned, about 30 seconds per side. Cut pitas into big slices. Whisk together mayonnaise, ketchup, cayenne, and 1 Tbsp water. Divide lettuce, tomatoes, onion, burger chunks, and pita between two serving plates or bowls. Drizzle on dressing, and sprinkle with cheese.
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Makes 2 servings
Prep time 60 min.
Cook time 15 min.
Ingredients
1⁄2 cup thinly sliced red onion 3⁄4 lb 85% lean ground beef Salt and pepper 2 whole-grain pitas 1⁄2 tsp olive oil 2 tbsp mayonnaise 2 tbsp ketchup 1/8 tsp cayenne pepper 4 cups chopped romaine lettuce 2 medium tomatoes, sliced into wedges 1/3 cup grated cheddar cheese
How to make it
Place onion in a bowl, cover with cold water, and soak for 1 hour. This will reduce some of the raw onion’s bite. Drain and set aside. Grease a grill and heat to medium high. Form beef into 2 patties, and season with salt and pepper. Grill patties until meat is cooked through, about 4 minutes per side. When cool enough to handle, cut burgers into bite-size chunks. Brush pitas with oil, and grill until crispy and browned, about 30 seconds per side. Cut pitas into big slices. Whisk together mayonnaise, ketchup, cayenne, and 1 Tbsp water. Divide lettuce, tomatoes, onion, burger chunks, and pita between two serving plates or bowls. Drizzle on dressing, and sprinkle with cheese.
Makes 2 servings
Prep time 60 min.
Cook time 15 min.
Prep time 60 min.
Cook time 15 min.
Prep time
60 min.
Cook time
15 min.
Ingredients
- 1⁄2 cup thinly sliced red onion
- 3⁄4 lb 85% lean ground beef
- Salt and pepper
- 2 whole-grain pitas
- 1⁄2 tsp olive oil
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 1/8 tsp cayenne pepper
- 4 cups chopped romaine lettuce
- 2 medium tomatoes, sliced into wedges
- 1/3 cup grated cheddar cheese
How to make it
Place onion in a bowl, cover with cold water, and soak for 1 hour. This will reduce some of the raw onion’s bite. Drain and set aside. Grease a grill and heat to medium high. Form beef into 2 patties, and season with salt and pepper. Grill patties until meat is cooked through, about 4 minutes per side. When cool enough to handle, cut burgers into bite-size chunks. Brush pitas with oil, and grill until crispy and browned, about 30 seconds per side. Cut pitas into big slices. Whisk together mayonnaise, ketchup, cayenne, and 1 Tbsp water. Divide lettuce, tomatoes, onion, burger chunks, and pita between two serving plates or bowls. Drizzle on dressing, and sprinkle with cheese.
Place onion in a bowl, cover with cold water, and soak for 1 hour. This will reduce some of the raw onion’s bite. Drain and set aside.
Grease a grill and heat to medium high. Form beef into 2 patties, and season with salt and pepper. Grill patties until meat is cooked through, about 4 minutes per side. When cool enough to handle, cut burgers into bite-size chunks.
Brush pitas with oil, and grill until crispy and browned, about 30 seconds per side. Cut pitas into big slices.
Whisk together mayonnaise, ketchup, cayenne, and 1 Tbsp water.
Divide lettuce, tomatoes, onion, burger chunks, and pita between two serving plates or bowls. Drizzle on dressing, and sprinkle with cheese.
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