Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

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)

(Recipe Courtesy of: Rachael Ray)

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