The Cheeseburger Salad
By Rander9576
Classic burger elements become a fast, fun salad--a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.
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Ingredients
- 12 ounces 90% lean ground sirloin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 1 large red onion, peeled and cut horizontally into 1/4-inch-thick slices
- 1 (10-ounce) package chopped romaine hearts
- 1 1/2 cups chopped tomato
- 3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)
- 1/3 cup canola mayonnaise
- 1/4 cup unsalted ketchup
- 2 tablespoons water
- 1 1/2 ounces reduced-fat kettle-cooked potato chips
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.
Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.
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