This salad is a hit in our house. We’ve made it for guests for a fun lunch and everyone loves it. I’m not sure if it’s the tangy yellow mustard vinaigrette or the mini cheeseburgers or the combo of yummy flavors all meshing together.
I first saw this recipe on one of Rachael Ray’s shows years ago – it has been at least five or six years since we first made it (as I remember the house in Denver we lived in at that time!).
On a hot summer night like tonight, it was the perfect dinner. Crisp, cool, crunchy romaine lettuce. Juicy tomatoes. Crispy pickles. And mini cheeseburgers. We even went old school and did Kraft American cheese on the burgers. Trust me, I was a bit aghast against myself for recommending it versus cheddar….but it just worked so well for the burgers.
We used ground beef for our recipe, but you can use any protein you normally use to make burgers. Beef, chicken, turkey – they would all work. We cooked our burgers on the stovetop but a quick grill treatment to cook them would give them some great flavor. Just be sure to not overcook.
My recipe for this is really a “make your own salad”. We use whatever lettuce we have on hand. Tonight it was romaine hearts. We added tomatoes and the best part – chopped pickles. They act like relish but not as sweet.
I buy these Vlasic pickles as they are gluten free and do not contain any artificial colors or dyes. Read your next jar of pickles. Why do they need to put dye in pickles? No thank you.
Ok, so back to the non-recipe, recipe. The secret (I think) to this salad all coming together is the dressing. The recipe below is a double batch from what my original recipe had – you’ll want to go light on the dressing on the salad since it’s so tangy, but this will give you extra and the encouragement to make this salad again. You’ll want to after you eat it!
So what do you do? You make your salad. Add whatever you would normally add to really add to a cheeseburger. Want red onion? Add it. Bacon? Toss it in. Sauteed mushrooms? Now you’re talking!
We usually make about a 2 inch meatball size cheeseburger and pan fry for a few minutes on each side, then top with cheese. Don’t overcook (unless you like well done meat, and if so, then we need to talk!)
We put our dressing on before we put the burgers on but you can make yours anyway you want! Now for the dressing:
Yellow Mustard Vinaigrette
6 T yellow mustard
4 T apple cider vinegar
3/4 cup olive oil
salt and pepper to taste
Note: I never use salt in this recipe but use Supreme Shallot Salt from Savory Spice Shop. It’s a staple in our house. I love that place! We used to shop at the original when we lived in Denver and I am grateful there is one here in Portland.
You get the idea of the salad, right?! Go forth – make it! Enjoy! Let me know what you think.