Rating: 3 stars
1 Ratings
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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.

Emily Nabors Hall
Recipe by Cooking Light July 2016


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Add romaine and oil to tomato mixture; toss. Divide salad evenly among 4 plates; serve with patties.

Nutrition Facts

303 calories; fat 15.8g; saturated fat 6g; mono fat 3.6g; poly fat 0.7g; protein 29g; carbohydrates 11g; fiber 3g; cholesterol 76mg; iron 4mg; sodium 569mg; calcium 151mg; sugars 6g.