The Cheeseburger Salad

Cooking Light
The Cheeseburger SaladRecipe

Photo: Jennifer Causey Styling: Claire Spollen

Classic burger elements become a fast, fun salad--a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.


Serves 4 (serving size: about 3 cups salad and 2 1/2 tablespoons mayonnaise mixture)


+ Add To Shopping List
12 ounces 90% lean ground sirloin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
1 large red onion, peeled and cut horizontally into 1/4-inch-thick slices
1 (10-ounce) package chopped romaine hearts
1 1/2 cups chopped tomato
3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)
1/3 cup canola mayonnaise
1/4 cup unsalted ketchup
2 tablespoons water
1 1/2 ounces reduced-fat kettle-cooked potato chips


Hands-on: 30 Minutes
Total: 30 Minutes

1. Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.

2. Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.

3. Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.

Created date

February 2016

Nutritional Information

Calories 352
Fat 17.8 g
Satfat 4.6 g
Monofat 9 g
Polyfat 2.8 g
Protein 25 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 60 mg
Iron 3 mg
Sodium 547 mg
Calcium 138 mg
Sugars 8 g
Est. Added Sugars 3 g