Moroccan Burger Salad Bowl

Burger and Simple Crunchy Salad Bowl

Transform your favorite burger into a simple crunchy salad bowl.

I love my Moroccan meatballs, so I decided to turn them into burgers and serve them over a simple crunchy salad. Something as simple as crunchy, non-starchy vegetable salad can truly be the perfect pairing to a hearty burger.

I love lettuce free salads that can be left in the fridge for a day to bring out the flavor, and I especially love how juicy tomatoes go so well with a greasy burger. If your looking for a little something extra, a sprinkle of goat cheese or feta can go a long way here. This will be sure to satisfy your burger cravings sans the bun. With the flavorful combination of herbs and spices in your burger, you won't even notice it's missing. Keep it simple friends. Salt. Fat. Acid. Heat. Am I right?!


  • Prep Time

    5 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly




  • 3 lbs of grass-fed beef
  • 2 eggs
  • 3 garlic cloves, minced
  • 1/4 cup red onion, diced
  • 1/4 cup chopped parsley, fresh
  • 1/4 cup chopped mint, fresh
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp pink salt
  • 1/4 cup of flax meal


  • 2 cucumbers, chopped
  • 1/4 red onion, chopped
  • 3 Roma tomatos, chopped
  • 1-2 tbsp olive oil
  • Salt and pepper, to taste
  • Optional: A dash of cumin, smoked paprika and coriander


  1. For the burger, add the meat and seasoning to a large bowl. Roll into balls and press into patties. Pan fry in a little avocado oil or grill until cooked to your liking.
  2. Rinse and finely chop your vegetables for the salad and add to a large mixing bowl. Season with olive oil, salt and pepper. You can hit it with a little cumin, smoked paprika and coriander for more flavor. Toss to combine and let it sit for a few minutes to allow the flavors to incorporate.
  3. To plate, add the salad to a serving dish and top with the burger. Optional to add a little feta or goat cheese to this if you don’t have a dairy allergy. Enjoy!