A hamburger in salad shape! On top of a bowl of crisp iceberg lettuce are well-seasoned hamburger patties, along with all of the toppings that you would typically find on a hamburger.
When we are in the mood for something comforting and well-known, my family and I will have one of the few meals that we keep on rotation. Burger salads are one of those tried-and-true favorites that never disappoint.
We nearly always have everything we need to make them in the home, it is simple to create a version that is kid-friendly (also known as a burger on a bun), and I can easily make a kid-friendly side dish by throwing some store-bought potato or cauliflower tots into the air fryer for a side dish that requires minimal work on my part.
Customize Your Salad
In the same way that you can customize the toppings you put on a hamburger in a variety of ways, you can also customize the salad you make with a burger by using the same kinds of elements. The following are some alternatives to the traditional toppings of lettuce, tomatoes, pickles, and onions:
You may also vary the iceberg lettuce that serves as the basis.You might try baby spinach, spring mix, romaine lettuce, butter or green leaf lettuce, or romaine lettuce. If you like, you may also include other types of vegetables that are often found in salads; but, in all honesty, I prefer to keep things simple so that the taste profile of the salad is most similar to that of really eating a hamburger.
Dressing or Burger Sauce?
And if you’re wondering about the dressing, it’s none other than burger sauce, of course! It is created with ketchup, mayonnaise, mustard, and sliced dill pickles, and it is really simple and tasty. You may save yourself some time and work by using a Thousand Island, Russian, burger, or aoli dressing that you buy from the shop instead of making your own.
In addition to that, I make it a point to have ketchup and mustard available on the table in the event that anybody would want to sprinkle them on.Obviously, if a burger sauce isn’t your preferred dressing, you have the option of going in a completely different direction by using barbecue sauce, honey mustard dressing, or ranch dressing instead.
A Quick and Easy Weeknight Favorite that Requires Very Little Cooking Time
This is such a simple and straightforward dinner to prepare. The only kind of cooking that is truly necessary is actually frying the hamburgers themselves; the rest of the process is essentially assembly. If you wanted to make this meal as easy as possible without having to do any cutting, you could even purchase a packaged iceberg salad mix.
The majority of people prepare hamburgers in the same way that I do, which is to sear them in a pan over hot stovetop coals. They need to be seared for about three minutes, then flipped and cooked for an additional three minutes before they are finished.
TIP RIGHT HERE!
Alternately, you could simply cook the ground beef without forming it into hamburgers, seasoning it in the skillet and breaking it up with a spatula as it cooks, and then use the cooked ground beef to top your salads. considerably while the appearance isn’t as lovely as patties, this method is considerably simpler to carry out! Imagine a burger version of a taco salad.
Make it plant-based.
Changing this dish to be vegan requires just a few substitutions of ingredients that come from plants. To make this dish suitable for vegans, form the patties from Beyond Beef or Impossible Beef rather than ground beef, top them with vegan cheese shreds rather than cheddar, and mix vegan mayonnaise into the dressing rather than a mayonnaise that is made with eggs.
Put Some Flavor On Those Burgers.
Cayenne pepper and crushed mustard give this burger seasoning by Mike Lang its distinctive bite, while ground cumin adds an added layer of delicious flavor to the mix. This is my go-to blend for burger spice.
I use approximately half a teaspoon for each burger patty and sprinkle it with salt. In its place, you might make use of your preferred store-bought spice mix, or you could just use salt and pepper.
Serving and Making Preparations in Advance
You may serve the burger salads with french fries or tots, or you can eat them on their own for a dinner that’s a little lighter.
It is advisable to have these salads as soon as possible. If you want to get a head start on the preparation, you may make the dressing up to 5 days in advance, the patties up to 1 day in advance, and the salad vegetables up to 1 day in advance. Put everything in the refrigerator until you are ready to cook the burgers, and then season the patties just before you put them on the grill..
- 15 minutes PERIOD FOR COOKING
10 total minutes of time
serves 4 serves
YIELD 4 salads
Ingredients needed for the burgers are as follows:
- 1 pound of ground beef, preferably with a leanness ratio of 90/10 or to your liking.
Mix together two teaspoons of burger seasoning, or three-quarters of a teaspoon each of kosher salt and ground black pepper.
Spray for frying with avocado oil
- To prepare the dressing or sauce (one cup’s worth), combine:
- 1/2 cup mayonnaise
ketchup, one-fourth cup
2 teaspoons of mustard in a yellow color
2 tablespoons of dill pickle relish (or dill pickles that have been coarsely minced)
1/4 milligram of the garlic powder
a quarter of a teaspoon of onion powder
1/4 milligram of black pepper in ground form
In regard to the salads:
- 8 cups, or around 16 ounces, derived from one medium-sized head iceberg lettuce that has been sliced
1/2 of an onion, medium in size, cut as thinly as possible. 1 beefsteak or slicing tomato, cut into bite-sized pieces, or 1 cup cherry tomatoes,
- halved 24 dill pickle chips (or 2 medium-sized dill pickles, thinly sliced) 1 beefsteak or slicing tomato,
- cut into bite-sized pieces, or 1 cup cherry tomatoes,halved 1 cup cherry tomatoes, halved 1
1 cup of cheddar cheese that has been shredded; I
- choose Tillamook Farmstyle Shreds.
Black pepper in ground form
To form the patties, divide the ground beef into four equal amounts and set aside. Form them into patties with a diameter of approximately 4 inches and a thickness of about half an inch by using your hands or a burger press. The burger spice should be sprinkled on both sides of each patty using a quarter teaspoon for each side.
Prepare the hamburger patties:
About three minutes should be spent heating up a large, heavy-bottomed skillet over medium-high heat. The burger patties should be added to the pan after it has been sprayed with avocado oil.
Allow them to sear for three minutes, or until they have developed a nice brown color all over and can be removed from the pan with relative ease.
To flip the burgers, you should make use of a spatula that is both thin and flexible. You may break one open to check the doneness, if you wish, or use an instant read thermometer and consult to the temperature recommendations here. After that, leave them to cook for a further three minutes without moving them about.
This will ensure that they get a good sear on both sides and are just slightly pink in the centre. Place the finished patties in a plate to cool for a moment.
Make the dressing while the burgers are cooking by following these steps:
Mayonnaise, ketchup, mustard, relish, garlic powder, onion powder, and black pepper should be mixed together in a small mixing dish until everything is uniformly distributed.
Put the salads together and serve them:
Lay out the lettuce, onion, tomato, pickle chips, and cheddar cheese in a pattern over four large bowls that are quite shallow. (Rather of forming heaps of ingredients, I like to uniformly sprinkle each component across the dish.
This ensures that each mouthful has a little bit of each component.) After placing one of the burger patties on top of each salad, add a few tablespoons of the burger sauce to each salad and season with salt and pepper to taste. Sprinkle a few twists of black pepper on top of each salad, and serve it as soon as possible.
IF YOU WANT TO FOLLOW MORE RECIPES, PLEASE CLICK ON THIS LINK.