Pineapple Burger Salad with Fig Balsamic Mayo
This paleo-friendly burger bowl combines juicy beef patties with sweet grilled pineapple and a creamy fig mayonnaise, all served over a bed of peppery arugula.
- Prep20 min
- Cook10 min
- Total30 min
- DifficultyMedium
- Servings4
Burger bowls are a fun, low-carb twist on the classic burger, and this version with pineapple and fig mayo is a true summer treat. The sweet and tangy flavors pair perfectly with the savory beef, while the creamy avocado and peppery arugula add freshness and texture.
Grilled pineapple rings bring a smoky sweetness that matches the homemade fig mayonnaise, which gets an extra boost from a balsamic reduction. It's a restaurant-quality meal that comes together in just 30 minutes, making it perfect for a quick but impressive dinner.
Ingredients
Converted amounts are rounded.
Method
- Prepare the One-Minute Mayo according to its recipe and set aside.
- Remove the stems from 8 figs and place them in a food processor. Pulse until they are finely pulverized. Stir the fig puree into the prepared mayonnaise and refrigerate.
- In a small saucepan over medium-high heat, bring 1/4 cup balsamic vinegar to a simmer. Cook for 3-4 minutes, until reduced by half and slightly syrupy. Pour into a small cup and refrigerate to cool. Be careful not to overcook; it will thicken further as it cools.
- Preheat a grill or grill pan to medium heat. Season the beef patties on both sides with garlic powder, salt, and pepper. Grill the patties for 4-5 minutes per side, or until cooked to your liking.
- Place the pineapple rings on the upper rack of the grill (or on the main grate if no upper rack) away from direct heat. Flip them when you flip the burgers. If grilling directly on the grates, watch closely and flip halfway through, as they cook faster.
- While the meat cooks, divide the arugula evenly among 4 plates. Quarter the remaining 8 figs and arrange over the arugula. Slice half an avocado onto each plate.
- Whisk together the olive oil and 1/4 cup balsamic vinegar. Drizzle the vinaigrette over the salads.
- Once the balsamic reduction has cooled in the refrigerator, stir it into the fig mayonnaise. Set aside.
- Remove the cooked burgers and pineapple from the grill. Place one patty on each salad. Spoon a dollop of fig mayonnaise over the burger and top with a pineapple ring.
- Store any leftover fig mayonnaise in the refrigerator for up to 4-5 days.
💡 Tips
- For a more intense fig flavor, let the fig mayonnaise sit in the fridge for an hour before serving.
- If you don't have a grill, you can cook the burgers and pineapple in a grill pan or cast-iron skillet.
- The balsamic reduction will keep for several days, so you can make it ahead.
Inspired by a recipe from Downshiftology