Cheeseburger Salad
Gluten free
  • 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
  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


Flat out

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


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