Burger Salad

By mrsmosey

Ingredients

• Burgers:
• 1 1 4 lb ground beef, formed into 4 patties
• to and pepper to taste
• Caramelized Onions:
• 1 1 1 Tbsp. canola oil
• 1 1 1 large Spanish onion, cut in small strips
• 1 1 1 tsp kosher salt
• 1/4 1/4 1/4 tsp black pepper
• 1 1 1 Tbsp brown sugar
• Grilled Pastrami:
• 6 6 6 oz pastrami or beef fry
• Dressing:
• 3/4 3/4 3/4 cup mayonnaise
• 2 2 2 Tbsp mustard, preferably deli or spicy brown
• 2 2 2 Tbsp canola oil
• 1/4 1/4 1/4 cup white vinegar
• 1 1 1 tsp salt
• 1 1 1 tsp garlic powder
• 2 2 2 Tbsp sugar
• Salad:
• 8 8 8 oz shredded romaine lettuce
• 1/2 1/2 1/2 pint (1 cup) cherry tomatoes
• 15 15 15 bread-and-butter pickle slices, cut in quarters
• 1 1/2 1 1/2 1/2 cups shredded cabbage or cole slaw mix

Preparation

Step 1

Burgers:
Sprinkle salt and pepper on burger patties and place on an oven tray. Broil on high for about 4 minutes per side, until cooked through. Cut into bite-size pieces and set aside.

Onions:
Heat oil over medium heat in a large frying pan. Add onion, salt, pepper, and sugar and cook, stirring every couple of minutes, until the onions are soft and have a nice color, about 10 minutes. Set aside.

Pastrami:
Spread pastrami in a single layer on a baking sheet. Broil on high for 2 minutes, then flip each piece and broil for another 2 minutes. Break into bite-size pieces and set aside.

Dressing:
Combineall ingredients in a small bowl or container. Whisk or shake until combined. Set aside.

To assemble the salad: Combine or layer lettuce, vegetables, and toppings in a bowl. Drizzle dressing over salad just before serving.

Plan ahead: Prepare the burgers, onions, pastrami, and dressing a day or two ahead of time and store in the fridge. Bring burgers and pastrami to room temperature before serving, so they aren't congealed. Assemble salad just before serving.