Lighten up your favorite summer main dish with this Cheeseburger Salad. All the delicious flavors from a cheeseburger atop a big bed of lettuce.
Servings 4 servings
For the croutons:
- 2 hamburger buns, diced into bite size pieces
- 2 Tbsp. olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
For the Dressing:
- 3/4 cup mayo
- 2 Tbsp. ketchup
- 2 Tbsp. relish, sweet or dill
- 1/4 tsp. kosher salt
- 1/8 tsp. garlic powder
- Pinch of black pepper
For the Salad:
- 4 burger patties
- 4 slices sharp cheddar
- 3 romaine hearts, washed and chopped
- 1 pint grape tomatoes, halved
- 1 small sweet onion, thinly sliced
- pickle slices
For the croutons: preheat the oven to 375 degrees F. Spread the bread cubes onto a baking sheet. Drizzle with olive oil and toss with hands until coated. Sprinkle with garlic powder, salt and pepper. Toss again. Bake for 9 to 12 minutes, until toasted and golden.
For the dressing: mix everything in a bowl. Store in an airtight container (I use a mason jar) in the refrigerator.
Preheat your grill or a skillet over medium heat. Cook burger patties until no longer pink, about 5 minutes per side. Melt cheddar slices on the burgers. Meanwhile, prepare the salads. Evenly divide the romaine lettuce between 4 plates. Top with tomatoes, onions, croutons and pickles. Once burgers are cool to handle, slice them and top each salad with a burger. Drizzle with dressing and enjoy.