YUMM! No Takeout! High-Protein Cheeseburger Salad #fitfam
High-Protein Cheeseburger Salad
Say goodbye to boring salads and hello to your new obsession! We’re giving the classic cheeseburger a chic, deconstructed makeover with this fun and flavorful Cheeseburger Salad! It’s the ultimate style remix. Picture this: a crisp, cool base of chopped iceberg lettuce, jazzed up with thinly sliced red onion, tangy pickles, and juicy cherry tomatoes. Then, the main event—a warm, melty cheeseburger patty, perfectly draped on top.
But the real secret sauce? A tangy ketchup-mayo-pickle dressing that ties all the flavors together in a delicious, crave-worthy bow. For that final, fashionable flourish, sprinkle on some sesame seeds for a hint of crunch and a nod to the iconic burger bun. It’s all the flavor you love, in a fresh, unexpected, and totally fabulous new way!
Ingredients
- 8 ounces baby gold potatoes, halved or quartered if large
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon ground pepper, divided
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt, divided
- 4 tablespoons whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise
- 3 tablespoons dill pickle slices, divided, plus 1½ teaspoons brine from jar
- 1 medium clove garlic, grated (½ teaspoon)
- 8 ounces lean ground beef
- 2 slices sharp Cheddar cheese
- 4 cups chopped iceberg lettuce
- ⅔ cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- Toasted sesame seeds for garnish (optional)
Directions
-
Preheat oven to 450°F. Place halved (or quartered) potatoes in a large bowl. Add 1 tablespoon oil, ½ teaspoon pepper and ¼ teaspoon smoked paprika; toss to coat. Spread onto a large rimmed baking sheet, cut-sides down. (Reserve the bowl). Roast until golden brown and tender, tossing once halfway through, about 20 minutes. Return to the bowl; sprinkle with ⅛ teaspoon salt and toss to coat.
- Meanwhile, whisk 4 tablespoons yogurt, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1½ teaspoons pickle brine and the grated garlic together in a small bowl. Finely chop 1 tablespoon pickles; stir into the yogurt mixture.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Form 8 ounces ground beef into 2 (½-inch-thick) patties; season with the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until no longer pink in the center, about 2 more minutes. Top each patty with 1 cheese slice; cover pan. Remove from heat and let stand until the cheese has melted, about 1 minute.
- Divide 4 cups lettuce, ⅔ cup tomatoes, ¼ cup onion, the roasted potatoes and the remaining 2 tablespoons pickle slices between 2 bowls. Top each bowl with a cheeseburger patty and drizzle with the reserved yogurt mixture. Garnish with sesame seeds, if desired.
Eatwell.com
Nutrition Information
Some Haute iTunes for your Cool Friday Night
CHECKED!
