Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

A running theme in The Leisure Seeker is John wanting a burger.  If you are looking for a healthier choice, this is a good match.  This Rachel Ray recipe is a family favorite, perfect for a summer afternoon. The mustard dressing and kosher pickles give it just the right amount of tang for the burgers.   If cholesterol is not an issue for you, you can finish the meal off with apple pie and a Happy Swirl!

AuthorTheGBYCategory, , , DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 ½ lbs Ground Sirloin
 ¼ cup onion, finely chopped
 1 tbsp Worcestershire Sauce
 2 tsp Steak Seasoning
 Extra Virgin Olive Oil
 ¾ lb Cheddar Cheese, sharp
 3 Romaine, hearts, large
 1 cup Pickles, sliced and drained
 1 cup Grape Tomatoes
Dressing
 3 tbsp Yellow Mustard
 2 tbsp Apple Cider vinegar
 ½ cup Extra Virgin Olive Oil
 2 tbsp Chives, finely chopped
 2 tbsp Pimentos, drained, finely chopped

1

Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.

2

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

3

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.

4

Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.

5

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine

6

Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

Ingredients

 1 ½ lbs Ground Sirloin
 ¼ cup onion, finely chopped
 1 tbsp Worcestershire Sauce
 2 tsp Steak Seasoning
 Extra Virgin Olive Oil
 ¾ lb Cheddar Cheese, sharp
 3 Romaine, hearts, large
 1 cup Pickles, sliced and drained
 1 cup Grape Tomatoes
Dressing
 3 tbsp Yellow Mustard
 2 tbsp Apple Cider vinegar
 ½ cup Extra Virgin Olive Oil
 2 tbsp Chives, finely chopped
 2 tbsp Pimentos, drained, finely chopped

Directions

1

Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.

2

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

3

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.

4

Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.

5

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine

6

Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

(Recipe Courtesy of: Rachael Ray)

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