Day 24 of Whole 30 and I still haven't had bacon. Not that there's anything against bacon. I just know how much of it I'll eat. It's shameful. We haven't kept it in the house for a long time for that very reason.
But with less than a week left, it's time to indulge. And I wanted a burger. Something gourmet but not too fancy. I'm still in workout clothes anyway so you know, just fancy enough.
So we grilled some amazing chicken burgers seasoned with rosemary on the grill.
While those were grilling I roasted some fresh kale in the oven, seasoned with a dash of Himalayan pink sea salt.
And I sautéed some mini gourmet tomatoes in a skillet with a teaspoon of olive oil and 2 teaspoons of balsamic vinegar.
And a skillet of bacon. Whole 30 compliant bacon. No sugar. Pure heaven.
And then, I built my burger. And it was... you guessed it. Heaven.
A perfect crunch from the kale. The crispness of the bacon. The juicy, carmelized tomatoes. And the tender chicken burger.
This. This is one for the books. And no longer a "Whole 30 approved" meal. It's going on my regular rotation of meals, whenever I buy the bacon again!
Chicken burgers (Target has great ones)
Dash of rosemary
2 cups fresh kale, roasted
Whole 30 compliant bacon (Target, again)
1 c gourmet mini tomato medley
1 tsp EVOO
2 tsp balsamic vinegar
Cook burgers seasoned with rosemary. Roast kale sprinkled with sea salt at 400* for 8-10 minutes. Sautée tomatoes in EVOO for 3-5 minutes, add balsamic then sautée another 5 minutes until tomatoes and vinegar begin to carmelize.
Cook bacon in skillet or griddle until crisp.
Top burger with bacon, kale, and tomatoes.
You can also serve with a sliced/roasted sweet potato bun or baked sweet potato "fries".