This recipe allows you to make an interesting dish with less bread, or not, in a tasty salad form.
When I saw it, she used sesame seed buns to make the croutons. Here, it's hotdog buns. Either would really give the burger flavor, but regular bread croutons would work fine, too.
The toppings are all up to your taste.
In person, when the salad is being assembled, you can see that the meat is not too wet, but not dry, either.
Also, I think that making one per person would be better than one large one, and serving from it.
Here's the recipe:
Cheeseburger Salad
Prep Time: 10 Minutes
Difficulty: Easy
Cook Time: 10 Minutes
Servings: 6 Servings
⦁ 2 pounds Ground Beef
⦁ 1/3 cup Ketchup
⦁ 1 teaspoon Yellow Mustard
⦁ 1 Tablespoon Dijon Or Spicy Mustard
⦁ 2 Tablespoons Barbecue Sauce
⦁ 4 whole Hamburger Buns
⦁ Butter
⦁ 2 heads Romaine Or Green-Leaf Lettuce, Torn
⦁ 1 cup Grated Sharp Cheddar Cheese
⦁ Roma Tomatoes, Diced
⦁ Dill Pickle Spears, Cubed
⦁ 1 whole Red Onion, Sliced
Brown meat in a large skillet over medium heat. Then remove it from the heat and drain off the fat. Add ketchup, mustards and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.
Cut hamburger buns into 1-inch cubes. Melt butter in a separate skillet over low heat, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding a bit more butter every couple of minutes until you're done. (This will ensure all the croutons soak up the butter and toast nicely.)
To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Then sprinkle warm croutons all around the plate.
Serve immediately.
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