Cheeseburger Salad Recipe

Prepare vegetables

Wash and thoroughly spin or pat dry the mixed salad greens. Core and dice the tomato into 1/2-inch pieces. Peel the red onion and slice very thinly into half-moons. If using whole dill pickles, slice into rounds then quarter or chop into bite-sized pieces.

Place the mixed greens in a large salad bowl and set aside. Scatter the tomato, thin onion slices, and chopped pickle over the greens when assembly is ready.

Form and cook patty

Divide the 1/2 lb ground beef into two small patties (about 4 oz each) or one larger patty if preferred. Lightly press to 1/2-inch thickness. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Heat a skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the patties. Cook for about 3-4 minutes on the first side without moving to develop a crust. Flip and cook another 2-3 minutes for medium; adjust time for desired doneness.

During the last 1 minute of cooking, place the cheddar slice (or a small handful of shredded cheddar) on top of each patty, cover the pan briefly to melt the cheese. Remove patties to a plate and let rest 2 minutes, then roughly chop or crumble into bite-sized pieces suitable for scattering over the salad.

Make cheeseburger-style dressing

In a small bowl, whisk together 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp mayonnaise (optional), 1 tbsp olive oil, 1 tsp apple cider vinegar, 1/4 tsp sugar (optional), 1/8 tsp salt, and a pinch (1/16 tsp) of black pepper until smooth and emulsified. Taste and adjust balance: more ketchup for sweetness, more mustard for tang.

If you prefer a looser drizzle, thin with 1-2 tsp water or more olive oil. Chill briefly or use immediately.

Arrange the prepared salad base (greens, tomato, onion) in the large bowl or divide between two plates for individual servings.

Scatter the chopped, cheese-topped burger pieces over the greens. Sprinkle the 2 tbsp chopped dill pickle and optional 2 tbsp extra shredded cheddar evenly over the salad.

Drizzle the cheeseburger-style dressing over the salad (about half for a light coating, more to taste). Optionally serve extra ketchup and mustard on the side for guests who want more.

Toss gently to combine if desired or leave composed and serve immediately so the cheeseburger pieces stay slightly warm on the greens.