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Ambassador [Associate]
Ambassador [Associate]
  • 631 calories
  • 40 min
  • 4 servings


  • 1 (5 oz) pkg baby arugula
  • 8 medium carrots
  • 2 cloves garlic
  • 1 ½ lb lean ground beef
  • 1 lemon
  • 2 shallots
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • mayonnaise
  • salt
  • virgin coconut oil


  1. Preheat the oven to 475°F.
  2. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 1 (5 oz) pkg baby arugula
    • 8 medium carrots
    • 1 lemon
  3. Peel the carrots, then trim off the ends; discard the peels and trimmings. Halve the carrots crosswise, then cut into ¼-inch-thick sticks.
  4. Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat, then arrange in a single, even layer.
    • 1 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  5. Place the carrots in the oven and roast, stirring halfway through, until browned and tender when pierced with a fork, 15 to 20 minutes. Remove from the oven.
  6. Trim off and discard the ends of the shallots; peel and mince the shallots. Transfer to a medium bowl.
    • 2 shallots
  7. Preheat a skillet over medium heat.
  8. To the bowl with the shallot, add ground beef, salt, and pepper. Using your hands, mix well, then form into 4 equal patties.
    • 1 ½ lb lean ground beef
    • 1 tsp salt
    • ½ tsp black pepper
  9. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  10. Place the burger patties in the skillet and cook until browned and cooked to your desired degree of doneness, 3 to 5 minutes per side. Transfer to a plate.
  11. Juice the lemon and divide the juice between a small bowl and a large salad bowl.
  12. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.
    • 2 cloves garlic
  13. Add mayonnaise to the lemon juice and garlic; mix together.
    • 4 tbsp mayonnaise
  14. Add olive oil, Dijon, salt, and pepper to the salad bowl with the lemon juice; whisk together.
    • 1 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  15. Add the arugula to the salad bowl and toss to coat in the dressing.
  16. To serve, divide the arugula salad, burger patties, carrot fries, and aioli between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • vegetable peeler
  • whisk or fork