Oct 31
Cheeseburger Salad with Yellow Mustard VinaigretteLeave a comment

Happy Halloween everyone! I wish I had some ghoulish treat to share with you all today, but as I mentioned last week Halloween has not really ever been my thing. I blame it all on my 7th grade sailor costume that ended up scarring me for life. Also, make sure to pray for me today since it is going to be my first year experiencing Halloween with 18  over excited 7 year olds. I thought 4th graders were difficult on this day, but I think it may be worse with the younger ones. I hope you enjoy your holiday if you celebrate and I am excited to see my younger sister, niece, and nephew all dressed up.

My mom happened to tell me about this recipe and how much she had enjoyed it when she made it. My sister also raved about it so I ended up putting it on my menu immediately. Boy were they right. It ended up being a delicious weeknight meal that came together so quickly. You basically have all your favorite things about a cheeseburger without the guilt of the bun. Feel free to make any adaptations or add any of your favorite burger toppings to the mix, I guarantee you won’t be disappointed!

Mini Cheeseburger Salad
For the salad:
1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion
1 tablespoon Worcestershire
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes

For the dressing:
3 tablespoons yellow mustard
2 tablespoons apple cider
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped

What you’ll do:

Preheat a grill pan or a skillet over medium-high heat. You can also use your outdoor grill or your broiler. Combine the meat, chopped onion, Worcestershire and seasoning. Mix well and form into 2-inch meatballs, then flatten them into small patties.

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. (I actually broiled mine for about 8 minutes.) Cook the burgers for about 3 minutes on each side then add cheese to melt over patties. Remove the mini cheeseburgers and tent loosely with foil to melt cheese.

While the cheese is melting, coarsely chop romaine and combine with sliced pickles and halved tomatoes.

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil, continuing to whisk. Add the chopped chives and pimentos, stir to combine. Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

Source: Rachael Ray

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