Are you dieting? That’s fine. You can still eat this cheeseburger salad because, well, it’s a salad…with cheese and burger 🙂 I love to slather this salad with low-carb Ranch dressing. Yummo! Check out what my pals over at The Pioneer Woman had to say about this recipe:
“My gosh, is this ever good. All the goodness of a juicy cheeseburger in salad form. It’s similar to a taco salad, in that it has a bunch of meat, cheese, and tomato on top of lettuce. But this is…different. It’s crazy, crazy good. You’ll want to eat the meat mixture alone right out of the skillet. You’ll wonder where it’s been all your life.”
Yes, yes, and yes! This cheeseburger salad is uh0mazing!
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.
Thank you to Food Network for this great recipe.