Are you dieting? That’s fine. You can still eat this cheeseburger salad because, well, it’s a salad…with cheese and burger 🙂 Seriously though, if you are following a low-carb diet such as keto or Atkins, just leave the bread out of the recipe and you can eat this little gem until your heart’s delight. I personally do follow a low-carb ketogenic diet and this cheeseburger salad was a Godsend for me because I didn’t feel like I was missing out on the yummy picnic foods of summer.
Yes, yes, and yes! This cheeseburger salad is uh-mazing!
Ingredients
2 pounds Ground Beef
1/3 cup Heinz Ketchup
1 teaspoon French’s Yellow Mustard
1 Tablespoon Dijon Or Spicy Mustard
2 Tablespoons Sweet Baby Ray’s Barbecue Sauce
4 whole Sara Lee Hamburger Buns
1 stick Land O Lakes Butter
2 heads Romaine Or Green-Leaf Lettuce, Torn
1 cup Kraft Grated Sharp Cheddar Cheese
4 whole Roma Tomatoes, Diced
8 whole Vlasic Dill Pickle Spears, Cubed
1 whole Red Onion, Sliced
Instructions
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 1/4 stick of 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 1/4 stick of butter every couple of minutes until you’ve used the whole stick. (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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Quick Tip: This cheeseburger salad makes a wonderful light supper or lunch idea. Serve with your favorite dressing.