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Recipe courtesy of Food Network Kitchen

Wedge Salad Burgers

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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.
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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  1. 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 paper towel-lined plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.
  2. 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. 
  3. 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.
  4. 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.