Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds ground sirloin or ground turkey
  • 1/4 cup finely chopped onion, eyeball it
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons steak seasoning blend or coarse salt and ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
  • 3 large hearts romaine lettuce
  • 1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
  • 1 cup cherry or grape tomatoes
  • Dressing:
  • 3 tablespoons yellow mustard (recommended: French's brand)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup extra-virgin olive oil, eyeball it
  • 2 tablespoons finely chopped chives
  • 2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped
  • * There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno – on and on!
Directions
  • 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.


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