Cheeseburger Salad
This cheeseburger salad makes enough for two hearty salads. You'll likely have leftover dressing - it'll store in the fridge for one week and is excellent over burgers or hot dogs!
Servings 2 salads
Calories 828kcal
Ingredients
For the burgers
- 8 ounces ground beef
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon seasoned salt
For the dressing
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1 tablespoon dill relish
- 1 teaspoon fresh dill
- 1 teaspoon white distilled vinegar
For the salad
- 3 cups mixed greens
- 6 slices bacon fried and diced
- 1/2 cup grated cheddar cheese
- 1/2 cup grape tomatoes halved
- 1/4 cup dill pickle chips
Instructions
To make the burgers
- Add the ground beef, Worcestershire sauce, garlic powder, onion powder, and seasoned salt to a small bowl and mix to combine.
- Shape the beef into two large patties and cook in a skillet or on the grill, flipping halfway through, until cooked through, about 15 minutes.
- Chop burgers into bite-sized pieces and set aside.
To make the dressing
- Add all of the dressing ingredients to a small bowl and whisk well to combine.
To assemble the salad
- Add the saladha greens to two bowls.
- Top each salad with half of the chopped burger, bacon, cheese, tomatoes, and pickles.
- Drizzle each salad with the salad dressing and serve immediately.
Notes
Store any unused salad dressing in a tightly closed container in the fridge for up to 1 week.
Nutrition
Serving: 1 | Calories: 828kcal | Carbohydrates: 10g | Protein: 52g | Fat: 63g | Saturated Fat: 20g | Polyunsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1107mg | Fiber: 3g | Sugar: 4g | Net Carbs: 7g