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Cheesy Beef Patties with Tomato-Cucumber Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 patty and 1 1/2 cups salad)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.