Burger Salad

INSTRUCTIONS

• 1
  First, chop the vegetables. Wash the iceberg lettuce and cut it into thin strips. Peel the onion and slice it thinly along with the tomatoes.
• 2
  Next, prepare the dressing: Peel and finely chop the garlic, and dice the pickles into small cubes. Transfer the chopped garlic and pickles into a small bowl, add ketchup, plain yogurt, Dijon mustard, pickle brine, salt, and pepper, and mix everything together. Set the bowl with the finished dressing aside for now.
• 3
  Now, cook the meat. Heat 3 tablespoons of sunflower oil in a medium-sized pan over medium heat, add the ground beef, and cook it for 7–8 minutes over medium heat. During cooking, break it up with a spatula to prevent it from clumping into one piece. After the specified time, sprinkle the meat in the pan with ground paprika, dried garlic, salt, and pepper, mix, and cook for another 2 minutes over medium heat. Then turn off the heat.
• 4
  Next, prepare 4 deep plates or large bowls and divide the chopped iceberg lettuce, onion, and tomatoes among them. Then divide the cooked meat into the bowls, pour the prepared dressing over each portion, and serve.