Cheeseburger Chopped Salad
User Reviews
5
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Total Time
30 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
American
Cheeseburger Chopped Salad
Description
This salad begins with browning lean ground beef with garlic, salt, and pepper, then melting sharp cheddar cheese into it off the heat. Chopped butter lettuce, halved cherry tomatoes, diced red onion, and chopped dill pickles are combined in a bowl, seasoned with salt and pepper for balance. The cooked beef mixture is added and everything is tossed with a vinaigrette made from diced dill pickles, pickle juice, shallots, garlic, Dijon mustard, honey, salt, pepper, and olive oil.
The salad’s characteristic flavors come from the contrast between the savory beef and cheddar and the bright acidity and herbal notes from the dill pickled dressing and fresh vegetables. Chopping the lettuce and vegetables uniformly helps create consistent texture and flavor in every bite, simulating cheeseburger flavors in salad form. It can be served warm or at room temperature.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces cheddar cheese freshly grated, sharp, white
- 8 cups butter lettuce
- 1 pint cherry tomato halved or quartered
- 1/3 cup dill pickles chopped
- 1/4 cup red onion diced
- salt for seasoning
- black pepper for seasoning
dill pickled vinaigrette
- 1/4 cup dill pickles diced
- 3 tablespoons dill pickle juice from a jar of dill pickles
- 2 tablespoons shallot diced
- 2 garlic minced, cloves
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- pinch salt
- pinch black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Heat a large skillet over medium heat and add the olive oil. Once it's hot, add the ground beef, garlic cloves, salt and pepper. Break the mixture apart with a spoon and cook until browned, stirring over and breaking the pieces into crumbles, for about 6 to 8 minutes. Turn off the heat and sprinkle about 2 ounces of the cheddar over the beef so it slightly melts. You can serve this salad with the beef hot or room temp - so if necessary, you can make this a bit ahead of time!
- Place the butter lettuce on a cutting board and run your knife through it to chop it into pieces. Ideally we want everything in uniform pieces so each bite is perfect. Chop up the lettuce, then throw it in a bowl with a pinch of salt and pepper. Toss it well. Add the tomatoes next, the dill pickles and the diced onion. Add the remaining shredded cheese. Toss the salad well, drizzle on the dressing and serve!
dill pickled vinaigrette
- In a bowl, whisk together the pickles, pickle juice, shallot, garlic, mustard and honey. Add a pinch of salt and pepper and whisk until the mixture comes together. While whisking, stream in the olive oil until the dressing emulsifies. This stays great in the fridge for a few days!
User Reviews
Overall Rating
5
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