Katie Lee Biegel's Cheeseburger Salad, Beauty, as seen on The Kitchen, Season 39/40
Recipe courtesy of Katie Lee Biegel

Cheeseburger Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 4 servings
If you know me, you know I love nothing more than a big salad. I also love, LOVE, a good cheeseburger. Combine the two, and I'm in food heaven. This salad is so bright and crunchy, and the beef and cheese add an incredibly comforting note. It's everything I want and more. Enjoy.

Ingredients

Croutons:

Dressing:

Beef:

Salad:

Directions

  1. For the croutons: Preheat the oven to 400 degrees F.
  2. Line a small baking sheet with parchment paper. In a small bowl, mix the garlic salt into the melted butter. Place the hamburger bun cubes on the baking sheet and drizzle with the butter mixture. Toss to coat. Bake until golden brown and toasted, 7 to 8 minutes.
  3. For the dressing: In a small bowl, whisk together the mayonnaise, ketchup, sweet relish, apple cider vinegar, yellow mustard, garlic powder, onion powder and paprika, then season with salt and pepper.
  4. For the beef: Heat a large skillet over medium-high heat. Add the beef, then cook, using a wooden spoon to break it up and stirring often, until browned, about 8 minutes. Stir in the ketchup, salt, garlic powder, onion powder, mustard and 1/4 cup water. Reduce the heat to low and cook until the water has evaporated, an additional 3 to 4 minutes.
  5. For the salad: Place the iceberg lettuce in a large salad bowl. Top with the Cheddar, tomatoes, onions, pickles, avocados, bacon, beef and croutons. Drizzle with the dressing.