MINI CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE
A delicious looking alternative to the mini cheeseburger sliders that are so popular these days - adding a healthy twist by combining it with a salad! Aired today (October 16th, 2008) on the Rachael Ray show! Looks YUMMY!!
Provided by Mommy Diva
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat with about 2 tablespoons of EVOO.
- While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper.
- Form two-inch meatballs, then flatten them into patties.
- Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.
- While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl; continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.
- Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes then toss the salad to coat evenly.
- Enjoy!
Nutrition Facts : Calories 892.3, Fat 61.9, SaturatedFat 25.1, Cholesterol 268.6, Sodium 1357.8, Carbohydrate 19.9, Fiber 8.2, Sugar 6.8, Protein 65.8
MINI CHEESEBURGERS
Steps:
- To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.
- To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.
- To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
- Preheat convection oven to 350 degrees F.
- Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.
CHEESEBURGER SALAD
Just like eating a cheeseburger!
Provided by Kristina Bowling Briceno
Categories Main Dish Recipes Casserole Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside.
- Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well.
- Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes, and shredded cheese, and arrange the hamburger bun croutons around the platter.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.3 g, Cholesterol 69.3 mg, Fat 16.6 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 7.8 g, Sodium 891.8 mg, Sugar 11.8 g
MINI CHEESEBURGERS
These yummy mini cheeseburgers are topped with cheese and ketchup and served over rice or noodles.
Provided by Donelle
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers.
- Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.9 g, Cholesterol 149.5 mg, Fat 23.8 g, Fiber 0.2 g, Protein 31.6 g, SaturatedFat 11.2 g, Sodium 725.4 mg, Sugar 10.5 g
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MINI CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- (You could also preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill instead of the skillet)
- While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper
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