Cheeseburger Salad
Gluten free
Servings
4People
Servings
4People
Ingredients
  • 1cup sliced red onion
  • 1Tbsp fresh lemon juice
  • 1/2tsp raw cane sugar
  • 1/2tsp salt, divided
  • 1lb grass-fed organic ground beef
  • 1/2tsp cumin
  • 1/4tsp black pepper
  • 8cups salad greens
  • 4 medium tomatoes, cut into 1 inch wedges
  • 1cup sliced dill pickles
  • 1/2cup shredded cheddar cheese
  • 1/2cup mayonnaise
  • 2Tbsp red wine vinegar
  • 1 1/2Tbsp tomato paste
  • 1 garlic clove, minced
  • 1tsp paprika
Instructions
  1. In small bowl, place onion slices, lemon juice, sugar, and 1/4 tsp salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
  2. In large bowl, gently combine beef, 1/4 tsp salt, cumin, and black pepper. Shape into 4 patties.
  3. Build medium-hot fire in charcoal grill or heat gas grill to medium-high and grease grill grate.
  4. Grill burgers for 3 to 4 minutes on each side, until internal temperature is 165 F. Re-move burgers from grill, let rest for 5 minutes, and then slice into quarters.
  5. Divide salad greens among 4 serving plates and top with burger chunks, tomato, onion, pickles, and cheese.
  6. Stir together mayonnaise, vinegar, tomato paste, garlic, and paprika. Drizzle dressing evenly over salads.
Recipe Notes

Tip:

Flat out

Poke the patties a few times with a skewer so the burgers remain flat during grilling instead of turning into meatballs

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Grill master

Follow these tips for grilled salad perfection.

Grate expectations:

A spotless grate goes a long way toward preventing your salad ingredients from sticking. It also helps avoid imparting an unappetizing burnt flavor. The best time to clean the grate, using a long-handled brush, is when it’s piping hot: immediately after you’ve removed your food from the grill or after several minutes of preheating.

Hot stuff:

To tell when you’ve heated a gas or charcoal grill to medium-high, you should be able to hold your hand about 1 inch above the cooking grate for only 3 to 4 seconds before needing to pull it away from the intensity of the heat.

Oil be back:

Greasing your grill grate is another method for sidestepping any sticking. To do so, soak a wad of paper towel in oil, hold it with tongs, and rub it over the hot rack.

Basket case:

A high-sided grill basket is ideal for tossing around everything from cherry tomatoes and bell pepper slices to chunks of eggplant without the worry that they’ll slip through the grate to a fiery death.

Per serving: 440 calories; 30 g protein; 27 g total fat (9 g sat. fat); 20 g total carbohydrates (9 g sugars, 5 g fiber); 619 mg sodium