This post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Y'all! It's been so busy around here ever since my daughter got out for summer. I mean... yikes! The day after my little one got out of school, we took a quick overnight trip a couple of hours away to see my mom and hang out at the drive in movie theater there near her place. It was so much fun and a great way to kick off summer vacation! Today though? It's back to reality and the real world.
I don't know about you, but when I think of summer, I think of burgers and grilling! However, a lot of us are also working on maintaining (or achieving) our best summer bodies. And what does that mean? It's naked burger time! I haven't done a naked burger in a long time, so I thought it would be super fun to infuse one with all the flavors of summer and make it into one fun power bowl.
For the base of my Naked Summer Burger Bowl, I decided to use an Eat Smart Salad Kit. Why? Well, Eat Smart is the first of it's kind to commit to clean labels and ingredients. All of their products are supposed to contain "100% Clean Labels" by the end of 2018! That's just right around the corner, guys. Most of Eat Smart products already contain a clean labels, like their cut vegetable products, salad blends, the most popular nutrient-dense Vegetable Salad Kits (Sweet Kale, Strawberry Harvest, and Sunflower Kale) and their new Salad Shake Ups.
The new Salad Shake Ups are super fun and convenient; perfect for summer. I've been enjoying them as a grab-and-go lunch for a few days now. Each of the shake ups have a lockable lid and a sturdy deep bowl to make it a great on-the-go way to enjoy superfoods. The Salad Shake Ups come in three flavors, Avocado Ranch, Tropical Lime, and Raspberry Acai.
To make my burgers, I used a touch of honey and dijon to tie their flavors into that of the Salad Kit. The burgers came out perfectly tasty and the bowl was fillng enough that I didn't miss the bun at all.
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Naked Summer Burger Bowls
Servings: 6 • Size: 1 Prepared Bowl • Calories: 397.9 • Fat: 24.5 g • Saturated Fat: 8.1 • Carb: 12.4 g • Fiber: 1.7 g • Protein: 31.7 g • Sugar: 8 g • Sodium: 334.6 mg
1 Lb. Extra Lean Ground Beef
2 Tbsp. White Wine Vinegar
1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tbsp. Dijon Mustard
1 Tsp. 50/50 Honey
1 Whole Large Egg
1 (12 Oz. Pkg.) Sunflower Kale Vegetable Salad Kit
30 Grape/Cherry Tomatoes, Halved
3 Hard-Boiled Eggs
6 Slices Low Sodium Center Cut Bacon
1 Oz. Cheddar Crumbles (Shredded works too!)
Salt & Pepper to Taste
Preheat your grill.
I used my countertop grill on the medium-high setting because it was happening to be raining out today.
In a large bowl, combine the 1 Lb. Extra Lean Ground Beef, 2 Tbsp. Fresh Lemon Juice, 2 Tbsp. Extra Virgin Olive Oil, 1/2 Tbsp. Whole Grain Mustard, 1 Tsp. Honey or Agave and 1 Whole Large Egg until well mixed.
Using a 1/4 c. scoop the meat and form it into mini patties.
Place the patties onto the preheated grill and allow them to cook through.
Mine took about 5 minutes on my countertop grill.
Set the patties aside to cool slightly and rest a bit.
While the meat is resting, divide the dry salad evenly among bowls; top with a drizzle of the honey dijon dressing.
Top each salad with 5 Grape/Cherry Tomatoes, 1/2 Hard-Boiled Egg, 1 Crumbled Slice Low Sodium Center Cut Bacon, divided Cheddar Crumbles and the salad toppings of sunflower seeds and dried cranberries.
Finally add the patty on top once it's cook enough to not wilt the salad.
Enjoy right away!