Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light April 2016

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 3 cups salad and 2 1/2 tablespoons mayonnaise mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

352 calories; fat 17.8g; saturated fat 4.6g; mono fat 9g; poly fat 2.8g; protein 25g; carbohydrates 22g; fiber 3g; cholesterol 60mg; iron 3mg; sodium 547mg; calcium 138mg; sugars 8g; added sugar 3g.
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