Ree Drummonds Cheeseburger Salad Recipes

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REE DRUMMOND'S CHEESEBURGER SALAD



Ree Drummond's Cheeseburger Salad image

This is an adaption of a Pampered Chef recipe that's great for the coming hot weather, says Ree. She says, "It's crazy, crazy good." It's similar to a taco salad (it's made with ground meat, cheese and tomatoes on top of lettuce) but the addition of pickles and buttery croutons give it a whole new life. This recipe appears on Ree's blog; I don't believe it has been on her television program yet.

Provided by Lorraine of AZ

Categories     Cheese

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1/3 cup ketchup
1 teaspoon yellow mustard
1 tablespoon Dijon mustard or 1 tbps. spicy mustard
2 tablespoons barbecue sauce
4 whole hamburger buns
1/2 cup butter
2 heads romaine lettuce or 2 heads green leaf lettuce, torn
1 cup sharp cheddar cheese, torn
4 whole roma tomatoes, diced
8 whole dill pickle spears, cubed
1 whole red onion, sliced

Steps:

  • Brown the meat in a large skillet over medium heat, breaking it up. Remove from heat and drain. Add mustards, ketchup, and BBQ sauce and combine well. Taste and add whatever you think it needs, if anything. Cover with foil to keep warm.
  • Cut hamburger buns into 1-inch cubes. Melt 1/4 of the stick of butter (2 tablespoons) in another skillet over low heat. Add the bun cubes and toss to oat. Toast the cubes in the skillet for about 10-12 minutes, adding another 1/4 of the stick of butter every few minutes until you've used the whole stick. This ensures that all the croutons will soak up the butter and toast nicely.
  • To assemble the salads, set out six salad plates. Put some torn lettuce down first. Top with one-sixth of the meat mixture and top with a good amount of cheese. Add diced tomato, pickle chunks, and red onion slices over the top. Sprinkle warm croutons all around the plate.
  • Serve immediately.

CHEESEBURGER SALAD



Cheeseburger Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 pounds ground beef
1/3 cup ketchup, plus more if needed
2 tablespoons barbecue sauce, plus more if needed
1 tablespoon Dijon or spicy mustard, plus more if needed
1 teaspoon yellow mustard, plus more if needed
8 tablespoons (1 stick) butter
4 hamburger buns with sesame seeds, cut into 1-inch cubes
2 heads romaine or green-leaf lettuce, torn
1 cup grated sharp Cheddar
4 Roma tomatoes, diced
8 dill pickle spears, cubed
1 red onion, sliced

Steps:

  • Brown the meat in a large skillet over medium heat, 8 to 10 minutes. Remove it from the heat and drain off the fat. Add the ketchup, barbecue sauce and mustards to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.
  • Melt 1/4 stick (2 tablespoons) of the butter in a separate skillet over low heat, then add the bun cubes and toss to coat. Toast the croutons in the skillet over low heat for 10 to 12 minutes, adding 1/4 stick (2 tablespoons) 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: Pile some torn lettuce on each 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. Finish by sprinkling warm croutons all around the plate. Serve immediately.

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