Wedge Salad Burgers

Remember the old diet plate of cottage cheese, canned peach half and naked hamburger patty? How sad (and weird!) that combination seemed[? In our take, you won't miss the bun--which we replaced with a clever version of the classic iceberg wedge--or the flavor, supplied by just enough bacon and blue cheese dressing. If you have a ripe red tomato on hand, top each burger with a slice.]

Total Time:
25 min
10 min
15 min

2 servings

  • 2 slices bacon
  • 1 head iceberg lettuce (2 to 2 1/2 pounds)
  • 10 ounces 80-percent lean ground beef
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chunky blue cheese dressing
  • 2 tablespoons diced red onion
  • Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.

  • Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make "bun" halves; set on a platter.

  • Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4 inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium rare.

  • Lay 1 lettuce "bun" half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce "bun" tops.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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