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.

Recipe courtesy of Food Network Kitchen

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Wedge Salad Burger (01:22)

Total:: 25 min
Active:: 25 min

Yield:: 2 servings

Level:: Easy

Ingredients

2 slices bacon
1 head iceberg lettuce (2 to 2 1/2 pounds)
10 ounces 80percent lean ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chunky blue cheese dressing
2 tablespoons diced red onion

Directions

Watch how to make this recipe.

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.

My Private Notes

Name: Wedge Salad Burgers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 2 slices bacon; 1 head iceberg lettuce (2 to 2 1/2 pounds); 10 ounces 80percent lean ground beef; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 tablespoons chunky blue cheese dressing; 2 tablespoons diced red onion