Mindful Sodexo 
Crisp romaine, beef mushroom crumbles, dill pickles, tomato, red onion, and potato wedges with a special yogurt sauce.
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Prep Time: 15 to 25 minutes|Cook time: 20 to 30 minutes|Yield: 4 servings; 1 bowl per serving
Yogurt Special Sauce makes 1 cup
Ingredients
- 1/4 cup nonfat plain Greek yogurt
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 2 tablespoons dill pickle relish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
Roasted Lemon Parsley Potato Wedges
Ingredients
- 1 1/2 pounds medium Idaho (russet) potatoes, cut into 8 wedges each
- 2 teaspoons Italian seasoning (salt-free)
- 1 lemon, zested
- 2 teaspoons chopped Italian parsley
Spiced Blended Burger Meat makes about 10 ounces
Ingredients
- 11 ounces chopped and stemmed cremini mushrooms
- 6 1/2 ounces 80/20 ground beef
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon Kosher salt
All-American Burger Bowl
Ingredients
- 8 cups chopped romaine lettuce
- 1 1/3 cups halved grape tomatoes
- 1 cup very thin rings of red onions, about 1/4 of a large red onion
- 3/4 cup yogurt Special Sauce
- 1 1/3 cups spiced blended burger meat
- 12 1/4-inch dill pickle chips
- 1 pound roasted lemon parsley potato wedges
- 8 teaspoons stemmed fresh dill
To Prepare Yogurt Special Sauce:
- In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Roasted Lemon Parsley Potato Wedges:
- Preheat the oven to 450 degrees Fahrenheit. Partially cook potato wedges in a steamer for 5 to 8 minutes or until almost tender and cooked three-quarters of the way. Alternatively, place the potatoes covered on a microwave dish and cook on the "potato" setting or cook for 4 to 5 minutes on high power until almost tender. Microwave times may vary depending on the strength of your microwave.
- Spray potatoes with vegetable oil spray (not listed). Lightly toss the potatoes with salt-free Italian blend seasoning.
- Spray a baking sheet with vegetable oil spray (not listed). Spread potatoes on sheet pans in a single layer. Do not overcrowd.
- Bake for 10 to 15 minutes or until light golden brown.
- Sprinkle cooked potato wedges with chopped parsley and zest.
To Prepare Spiced Blended Burger meat:
- Remove stems from mushrooms and rough chop or pulse in a food processor until fine. Sauté mushrooms until tender. Cool quickly to room temperature.
- Combine chopped mushrooms with ground beef and pepper.
- Heat a skillet over medium-high heat.
- Add the beef mushroom blend and spices. Brown the beef, breaking it up as it cooks, until it is fully cooked through, at least 158 degrees Fahrenheit.
To Assemble All American Burger Bowls:
- Place 2 cups of romaine in each large soup bowl.
- Starting at the top and going clockwise, add the following in order:
- 1/4 cup sliced red onion
- 3 tablespoons souffle cup yogurt special sauce
- 2 ½ ounces spiced burger meat
- 3 pickle chips
- 1/3 cup grape tomatoes
- 4 ounces roasted potato wedges. - Garnish with 2 teaspoons stemmed dill and enjoy immediately!
Chef Tips:
- - Blended burger meat can be frozen raw or cooked in pre-portioned patties or larger portions for a future meal. Frozen blended burger meat can be kept in the freezer for up to 1 year for best quality.
Nutrition Facts: Calories: 280, Carbs: 39g, Protein: 16g, Fat: 7g , Sat. Fat: 2.5g , Cholesterol: 30mg, Sodium: 470mg, Fiber: 6g
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