Cheeseburger Salad

Print Recipe Posted by Ree in Beef, Salads

My gosh, is this ever good. All the goodness of a juicy cheeseburger in salad form. It?s similar to a taco salad, in that it has a bunch of meat, cheese, and tomato on top of lettuce. But this is?different. It?s crazy, crazy good. You?ll want to eat the meat mixture alone right out of the skillet. You?ll wonder where it?s been all your life.

(I think it?s the pickles. Try it and see if you agree with me.)

Here?s how I make it. You?ll absolutely fall in love with it.

(Note: This recipe is adapted from this recipe on The Pampered Chef, which happens to make three of my most favorite cooking tools in the world. More on this another day.)

(This is not a paid advertisement for Pampered Chef products. Over and out and amen.)

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The Cast of Characters: Ground beef, ketchup, yellow mustard, Dijon mustard, barbecue sauce (not shown because I?m a dork), Roma tomatoes (not shown, see note on barbecue sauce), cheddar cheese, hamburger or hot dog buns, butter, and Romaine lettuce.

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Brown the ground beef, then drain off the fat and squirt in some ketchup.

Did you know ketchup is way underrated as an ingredient rather than a condiment?

Make this. You?ll see.

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Squirt in some mustard?

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Some Dijon or grainy mustard?

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And some barbecue sauce. Then stir this together and take yourself a little bite.

Delightfully sticky, sweet, weird, and wonderful.

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Keep the meat warm, then grab some hamburger buns. Or you can grab some hot dog buns and pretend they?re hamburger buns.

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Split them in half lengthwise, then slice them lengthwise a couple more times.

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Then cut them in the opposite direction to create about a 1-inch dice. These?ll be the croutons!

They?ll also change your life.

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Throw them in a skillet over medium-low heat with 1/4 stick of butter. Toss them around and cook them for the next 10 minutes or so, adding another 1/4 stick of butter every few minutes until you?ve added (and tossed in) 1 stick. Adding the butter gradually like this helps the croutons absorb them more evenly.

My word, are these croutons good.

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Next up, grab some dill pickle spears and chop ?em into large chunks.

My mouth squirted just looking at this photo. Just thought I?d share.

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Grate a bunch of cheddar cheese?

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Slice up some red onion?

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And dice up some juicy, red tomato.

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Oh, and you might want to tear up some lettuce?considering this is a salad and all.

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Now just assemble the salads! Mound some lettuce on each plate, then pile on some of the meat mixture and some of the grated cheese.

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Then add plenty of pickle chunks, diced tomato, sliced red onion, and lots of the buttery, toasty croutons.

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This is absolutely, positively delicious. I think I?d choose it over taco salad. Please don?t tell taco salads I said that.

I?m not here to hurt anyone?s feelings.

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Try it soon, guys?I promise you?ll love it. (Be sure to load on extra pickles. They make the salad, baby.)

Here?s the handy dandy printable.

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Prep Time: 10 Minutes �|� Cook Time: 10 Minutes �|� Difficulty: Easy �|� Servings: 6

Ingredients

• 2 pounds Ground Beef
• 1/3 cup Ketchup
• 1 teaspoon Yellow Mustard
• 1 Tablespoon Dijon Or Spicy Mustard
• 2 Tablespoons Barbecue Sauce
• 2 heads Romaine Or Green-Leaf Lettuce, Torn
• 8 whole Dill Pickle Spears, Cubed
• 4 whole Roma Tomatoes, Diced
• 1 cup Grated Sharp Cheddar Cheese
• 1 whole Red Onion, Sliced
• 4 whole Hamburger Buns
• 1 stick Butter

Preparation Instructions

(Adapted from The Pampered Chef.)

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick 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 each salad, pile torn lettuce on a 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, then sprinkle warm croutons all around the plate.

Serve immediately. Yum yum yum!

Posted by Ree on January 1 2012

Source: http://feedproxy.google.com/~r/pwcooks/~3/rTB_Y-qtzPI/

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