This is my go-to busy weekday Quick Cheeseburger Salad. This delicious salad is a cheeseburger in a bowl, but with a heavy emphasis on vegetables, making it a slightly healthier option. Perfectly seasoned mini-burgers, topped with sharp cheddar on a bed of butter lettuce, ripe tomatoes, crisp red onions, avocado, and tangy pickles.
Using a medium bowl, break up the ground beef, add paprika, onion powder, garlic powder, finely chopped white onion, and Worcestershire sauce.
Mix the ground beef until it's just mixed. Overworking the mixture will result in tougher burgers.
Form two-ounce patties, approximately 3 inches in diameter. Set aside.
Grill or pan-fry the mini-burgers until they reach the desired doneness. Top with plenty of cheese and allow it to melt.
Cheeseburger salad
Arrange the lettuce leaves, onions, tomatoes, avocado, pickles, and grilled burger patties.
Sprinkle the salad with cooked bacon pieces and drizzle the dressing over it.
Serve immediately.
Notes
Tried and true tips and substitutions
I love butter lettuce for this salad, but iceberg, baby gem, and romaine lettuce work beautifully.
Instead of sliced tomatoes, cherry tomatoes or grape tomatoes are good substitutes.
Grilled onions are a delicious alternative to fresh or marinated red onions.
Suggested salad dressings: Ranch, blue cheese, or Thousand Island dressing. Creamy dressings are delicious with this salad.
Salad and fries? Yes please! French fries are the perfect side for this salad.
For an extra-tasty burger, brush yellow or Dijon mustard onto the burger while grilling. This gives the burger a tangy taste with a slightly crispy texture.
Nutritional information is calculated online and should be used as a guide.
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