Photo: Jennifer Causey; Styling: Claire Spollen
This deconstructed take on a cheeseburger puts some of the season's best and most abundant produce in the spotlight with a simple, dilly tomato-cuke salad.
Serves 4 (serving size: 1 patty and 1 1/2 cups salad)
1. Combine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and one-third of garlic in a bowl. Add dill, tomato, and cucumber; toss to coat.
2. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, remaining garlic, onion powder, and beef in a bowl. Shape beef mixture into 4 patties. Heat a large skillet over medium-high heat. Coat with cooking spray. Add patties; cook 4 minutes on each side or until done. Remove from heat; top patties with cheese slices. Cover; let stand 1 minute or until cheese melts.
3. Add romaine and oil to tomato mixture; toss. Divide salad evenly among 4 plates; serve with patties.