Cheeseburger Salad
Get all the classic burger flavors in one fast, fresh bowl. This Cheeseburger Salad features seasoned ground beef, crisp romaine, cheddar, pickles, and a creamy burger sauce, ready in just 15 minutes.
Equipment
- Skillet
- Small bowl
- large bowl
Ingredients
For burger crumble
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For salad
- 2 small heads romaine lettuce chopped into bite-sized pieces, root discarded
- 1½ cups halved cherry tomatoes
- 1 cup diced dill pickles
- ½ medium red onion finely chopped
- 1 cup grated cheddar cheese omit for dairy-free option
For burger sauce
- ½ cup mayo
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 Tablespoons ketchup
- 1 Tablespoon maple syrup
- 1 Tablespoon dill relish
- 1 Tablespoon yellow mustard or spicy mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
- Set a skillet over medium-high heat and wait until it’s hot, then add the ground beef in crumbles. The meat should start sizzling right away, which helps it brown instead of turning gray.
- Break the beef into smaller pieces with a wooden spoon or spatula, then add the Italian seasoning, paprika, kosher salt, black pepper, garlic powder, and onion powder as it cooks for about 5 to 7 minutes. The beef is ready when you see no pink left and the edges are slightly crisped with a savory, burger-shop aroma.
- While the beef cooks, stir together the mayo, onion powder, garlic powder, ketchup, maple syrup, dill relish, yellow mustard, apple cider vinegar, and salt in a small bowl or large liquid measuring cup. The sauce should look smooth and creamy, and it tastes even better after it sits for a few minutes.
- Divide the chopped romaine among 4 bowls and spoon the hot cooked beef over the greens. The warm meat should lightly soften the top leaves without wilting the whole salad.
- Scatter the cherry tomatoes, dill pickles, red onion, and grated cheddar cheese over each bowl, then drizzle with as much burger sauce as you like. You want every bite to have a mix of cool crunch, savory beef, and creamy tangy sauce.
Notes
Flavor Tip: For the best burger flavor, start with a hot skillet and let the beef sear for a moment to create browned edges before you start stirring it.
Texture Tip: To prevent a soggy salad, use a sturdy lettuce like romaine, ensure all vegetables are completely dry, and wait to assemble the salad until just before serving.
Storage: For meal prep, store the cooked beef, chopped vegetables, and burger sauce in separate airtight containers in the refrigerator. Assemble right before eating for the best texture.
Serving Tip: For a classic cheeseburger feel, allow the grated cheese to fall onto the hot beef for a moment so it softens and melts slightly before adding the rest of the toppings.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.