I have had a great time sharing all the burger recipes this week!
It didn’t even dawn on me until yesterday that this burger week was perfect timing for Father’s Day. I mean what Father wouldn’t want a big, juicy, flavorful burger for the day of the year that honors him.
With that said, I really I don’t ever remember my Dad making burgers or even really eating burgers that much except on special occasions and on vacation. But I do remember spending my 13th (or maybe 14th) birthday dinner, just me and my Dad eating burgers and wedge fries at Fuddruckers. And afterwards going to watch the movie Liar, Liar with jokes that I didn’t quite understand.
Happy Father’s Day to all those dads out there.
Today’s recipe is actually my favorite burger recipe of the week. I was a little skeptical yet intrigued when I first saw this recipe. A Cheeseburger Salad? How could that possibly work? But it does!
Eric and I first had this a month or so ago and have had it several times since. It is that good that we both actually crave it.
This salad comes together quickly and with the sauce the meat is cooked in doesn’t even need a salad dressing (but if you happen to add some ranch dressing I won’t tell anyone!).
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4
1 pound lean ground beef
1/3 cup ketchup
1/2 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon spicy mustard
2 tablespoons barbecue sauce
2 whole hamburger buns
2 tablespoons butter
½ teaspoon season salt
1 head Romaine or green-leaf lettuce, torn
½ head iceberg lettuce
1/2 cup grated sharp cheddar cheese
2 whole Roma tomatoes, diced
2 whole dill pickle spears, cubed
1/2 whole red onion, sliced
Preheat oven to 425 degrees.
Brown meat in a large skillet over medium heat. Remove from the heat and drain off 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 butter and stir in season salt. Add bread cubes to butter and toss to coat. Place butter coated bread cubes on baking sheet. Bake in preheated oven for 5-8 minutes or until golden brown.
To assemble each salad, pile torn lettuce on a plate. Top with meat mixture, pickles, onions, tomatoes, cheese and prepared croutons.