Cheeseburger Salad Recipes

Steps:

• In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°., In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.Freeze option: Place patties on a waxed papper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

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.

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.

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.

Steps:

• For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through., Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles., ,