Mini Cheeseburger Salad with Yellow Mustard Vinaigrette
From mrs_stiltner 15 years ago
- 10 minutes to make
- Serves 10
This is a recipe I found on the Food Network website when I was looking for a way to use up some hamburger meat (besides having burgers, chili, or spaghetti).
Ingredients
- 1 1/2 pounds ground sirloin or ground turkey shopping list
- 1/4 cup finely chopped onion, eyeball it shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 teaspoons steak seasoning blend or coarse salt and ground black pepper shopping list
- extra-virgin olive oil, for drizzling shopping list
- 3/4 pound brick sharp Cheddar (recommended: Cabot brand or cracker Barrel brand* ) shopping list
- 3 large hearts romaine lettuce shopping list
- 1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties shopping list
- 1 cup cherry or grape tomatoes shopping list
- Dressing: shopping list
- 3 tablespoons yellow mustard (recommended: French's brand) shopping list
- 2 tablespoons apple cider vinegar shopping list
- 1/2 cup extra-virgin olive oil, eyeball it shopping list
- 2 tablespoons finely chopped chives shopping list
- 2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped shopping list
How to make it
- Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
- Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
- Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
- Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
- Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine
- Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- marky90 Dearborn, MI
- mrs_stiltner Leesburg, VA
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" It was excellent "