Usually when I want to enjoy a cheeseburger in salad form, I make a hamburger salad and just top it with some shredded cheddar. But I knew I had to try this Pampered Chef version when PW featured it a while back. So glad I did because it’s so much better than my old stand-by! I love how the sauce is mixed into the meat so that you don’t need dressing. Saucy, flavorful meat, crisp lettuce, pickles & onions, juicy tomatoes, cheddar cheese–this salad just can’t be beat!
OK, now Pampered Chef and PW get all crazy and actually turn hamburger buns into croutons by baking them. So cute, right? But grizzle, puh-lease! I may be crazy in certain ways, like adding way too much butter and sugar to my desserts to where they are literally swimming in evil, but I’m not the kind of crazy that likes to bake my own croutons in the summer for a simple salad. If I’m turning on my oven, it’s for something sweet, not for croutons. If you’re not my kind of crazy, you might want to just go to the original recipe for the crouton instructions. As for me, Texas Toast croutons suit my salad just fine.
But, truth be told, this is the way I prefer to eat my cheeseburger salad:
Sans croutons. I mean, the reason I like to turn hamburgers and cheeseburgers into salad is to get away from the bread because it gets in my way, and I like the veggies way more than the bread. Plus, I get enough carbs from sugar. :)
Printable recipe with picture
2 lbs. ground beef
1 ¼ cups ketchup
3 tablespoons prepared yellow mustard
1 tablespoon Worcestershire sauce
2 small red onions, one sliced into rings, the other diced
8 dill pickle spears, sliced
4 Roma tomatoes, quartered and sliced
8 oz. cheddar cheese, shredded
16 cups chopped Romaine lettuce (about 2 heads)
Texas Toast croutons (optional)
Cook the ground beef in a large skillet over medium heat. Remove from heat, drain the fat, and stir in the ketchup, mustard, and Worcestershire sauce. Add the diced onions and pickles (you can set some aside for garnish if you like). and stir to combine. Put 2 cups of lettuce on each plate, then divide the burger mixture between them. Top with cheese, tomato, onions and pickles if you set some aside, and croutons if desired.
Makes 8 servings.
Recipe source: adapted from The Pampered Chef