The Buried Under Cheeseburger Salad Recipes

CHEESEBURGER SALAD

Cheeseburger Salad image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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.

CHEESEBURGER SALAD

Cheeseburger Salad image

Just like eating a cheeseburger!

Provided by Kristina Bowling Briceno

Categories Main Dish Recipes Casserole Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 hamburger buns, split and cut into 3/4 inch strips*
½ small red onion, chopped
1 pound lean ground beef
1 cup ketchup
½ cup finely chopped dill pickle
1 tablespoon prepared yellow mustard
½ small red onion, sliced
8 cups chopped lettuce
2 plum tomatoes, chopped
1 cup shredded Cheddar cheese

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 CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE

Mini Cheeseburger Salad with Yellow Mustard Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, drained - choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes
3 tablespoons yellow mustard (recommended: French's brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped

Steps:

Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine
Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

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