Bacon Cheeseburger Salad Recipe

Prepare and cook bacon

Preheat oven to 400°F (200°C). Place bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crisp to your preference. Transfer to a paper towel–lined plate and drain. Once cool, chop into 1/2-inch pieces. Reserve.

Form and cook beef

In a bowl, gently combine ground beef, kosher salt, black pepper, and Worcestershire sauce — do not overwork. Divide into 4 small patties or shape into loose crumbles depending on preference. Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. For crumbles: add beef and break up with a spatula, cook 4–6 minutes until browned and cooked through. For patties: cook 3–4 minutes per side for medium, adjusting to desired doneness. Remove from pan and let rest 2 minutes.

Add cheese to beef

While beef is still hot in the pan or after returning briefly to the skillet on low heat, sprinkle shredded cheddar over the cooked beef so it melts slightly. If using patties, place cheese on top during last 30–60 seconds of cooking and cover the pan to melt.

Wash and dry romaine lettuce. Chop or tear into bite-sized pieces until you have about 6 cups. Place lettuce in a large salad bowl. Add halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to combine.

Quarter dill pickle slices and thinly slice jalapeño if using. Add pickles and jalapeño to the salad bowl with the vegetables and toss gently to distribute.

In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, yellow mustard, vinegar, granulated sugar (if using), smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning; add a little more vinegar for brightness or more relish for sweetness.

If you cooked beef crumbles, add the warm cheesy beef to the salad bowl; if you cooked patties, slice each patty into bite-sized pieces and add to the salad. Add chopped bacon pieces and toss gently so warm beef slightly wilts the lettuce and melts cheese further. Drizzle the burger dressing over the salad (start with half and add more to taste) and toss to coat evenly.

Divide salad among 2–3 plates (serves 2–3). Garnish with thinly sliced green onion and a sprinkle of sesame seeds if desired. Serve immediately while beef and bacon are still warm.