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Pistachio Crusted Burger + Green Salad (Paleo, Whole30, Keto)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x
  • Category: Entree
  • Method: Roast
  • Cuisine: Burgers
  • Diet: Gluten Free


Crunchy, savory and tangy! A party in your mouth burger salad!



  • 1lb 92% lean ground beef
  • 1/2 cup shelled, roasted salted pistachios
  • 1/2 lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 can pitted green olives
  • 2 avocado
  • 4 cups shredded cabbage
  • 8 cups arugula (or other greens)
  • 1/4 cup Primal Kitchen Ranch
  • 1/4 cup pesto or chimichurri or minced herbs in olive oil


  1. In a blender or food processor, pulse pistachios until pulverized into gravel and crumb sized pieces. Scoop out on to a flat plate.
  2. In a bowl mix together the ground beef, lemon, salt, pepper and egg.
  3. Shape 4 patties. Gently press the patties into the pistachio mix all over, set aside.
  4. Preheat your oven to 350F.
  5. Heat a large skillet stove top.
  6. Add in a little oil. When hot place the crusted patties on the hot skillet.
  7. Sear for two minutes a side then transfer to a baking sheet and pop in the oven for 8 minutes.
  8. In the meantime, assemble your salad bowls with greens, arugula, olives and sliced avocado.
  9. Mix together your ranch-herb dressing mix.
  10. Serve a patty over each salad and drizzle with sauce. Done!


  • Serving Size: 1 burger salad
  • Calories: 585
  • Fat: 41g
  • Carbohydrates: 19g
  • Fiber: 9g
  • Protein: 31g