Cheesy Beef Patties with Tomato-Cucumber Salad

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Cheesy Beef Patties with Tomato-Cucumber SaladRecipe

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)


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2 tablespoons red wine vinegar
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 garlic cloves, grated and divided
2 tablespoons chopped fresh dill
1 1/2 pounds tomatoes, coarsely chopped (about 4 cups)
1 medium English cucumber, thinly sliced (about 1 1/2 cups)
1 teaspoon onion powder
1 pound 93% lean ground beef
Cooking spray
4 (1/2-oz.) slices provolone cheese
3 cups chopped romaine lettuce
1 tablespoon olive oil


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.

Created date

May 2016

Nutritional Information

Calories 303
Fat 15.8 g
Satfat 6 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 29 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 76 mg
Iron 4 mg
Sodium 569 mg
Calcium 151 mg
Sugars 6 g
Est. Added Sugars 0 g