Cheeseburger salad
I don’t think this recipe would have satisfied his craving, but it comes darn close if hamburger buns are not in your galley lockers. The recipe is low-carb, and it similar to some found on Ketogenic diet websites, but our version has less fat and therefore is a little less rich.
It makes up quickly, and we get four servings from it. We often make up the meat mixture and set aside half in the fridge for another meal. We then prepare just half the remaining salad ingredients, and make it again the following evening for a super-quick meal. I warm the leftover meat mixture in the frying pan as it does have the best flavor when it’s a bit warm.
If you have a loaf of fresh bread (and aren’t following a low-carb diet, of course), it complements the salad nicely.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup ketchup
- 1 tbsp yellow mustard
- 1 tsp Dijon mustard
- 1 head lettuce, romaine is best but we use leaf or iceberg if it’s not available
- 2 medium tomatoes diced, or a similar amount of halved cherry tomatoes
- 2 dill pickle spears, cubed
- ¾ cup shredded Cheddar cheese
- ½ cup mayonnaise, either full or reduced fat work fine
- 1 tbsp white or cider vinegar
Brown the ground beef. Add the chopped onion and sauté for about two minutes more. Add and combine with the salt, pepper, ketchup, and both mustards. Remove from the heat and set aside.
Chop the lettuce and put it into a large bowl. Top with the tomatoes, pickles, shredded cheese and warm beef mixture.
In a small bowl combine the mayonnaise and vinegar and stir until smooth. Drizzle over the salad, toss it all together and serve immediately. If you prefer raw onion in your burger, omit adding it to the cooked beef just add it to the salad along with the tomatoes and pickles.
Enjoy!
