If you are one of the many people making low-carb recipes a part of their lifestyle then this recipe might come in handy. I was able to transition from “needing” a bun to just putting the burger on a salad. This is one of my go-to week night recipes. Lately, I’ve also transitioned away from cheese. My husband can tolerate it better than I can. At the risk of sharing TMI (too much information) I don’t have a morning cough anymore. I had one for years and thought it was normal. Then when I took the Whole30 challenge and quit dairy, my cough disappeared.
Cheeseburger Salad
1 lb of hamburger
4 to 6 cups of lettuce (I used a combination of Romain and Iceberg)
Ranch dressing (I use Primal Kitchen which is Whole30 and Paleo approved)
2 oz of sharp cheddar cheese
Red onion
Garlic powder
Salt
Pepper
1. Form two 8 oz hamburger patties. Season both sides with salt pepper and garlic.
2. Heat a small amount of oil in a skillet (preferably cast iron for flavored browning). When the oil is shimmering add the burger patties. Make a two finger indent into the center of each patty. This will help counteract the “puffing” of the burger as it cooks. Cook on side one for 5 minutes.
3. While the burgers are cooking on side one wash and chop the lettuce. Slice a 1/4 inch ring of red onion.
4. Flip the burgers. Look at the yummy crust!
5. Add 1 oz of cheese to each burger and add the red onion. Sprinkle the red onion with salt and pepper. Cook the burger “covered” for another five minutes until cheese is melted.
6. While the burgers are cooking on the second side toss the lettuce with ranch dressing. Divide the lettuce between two plates. Top with more salt and pepper if desired.
7. After the cheese is melted remove the burgers to drain on a couple of paper towels for a minute. Flip the red onion to cook for another minute on the second side.
8. Set the burger on the salad and add the onions on top of the burgers.
Cheeseburger Salad
Ingredients
- 1 lb of hamburger
- 4 to 6 cups of lettuce (I used a combination of Romain and Iceberg)
- Ranch dressing (I use Primal Kitchen which is Whole30 and Paleo approved)
- 2 oz of sharp cheddar cheese
- Red onion
- Garlic powder
- Salt
- Pepper
Directions
- Step 1 1. Form two 8 oz hamburger patties. Season both sides with salt pepper and garlic.
- Step 2 2. Heat a small amount of oil in a skillet (preferably cast iron for flavored browning). When the oil is shimmering add the burger patties. Make a two finger indent into the center of each patty. This will help counteract the “puffing” of the burger as it cooks. Cook on side one for 5 minutes.
- Step 3 3. While the burgers are cooking on side one wash and chop the lettuce. Slice a 1/4 inch ring of red onion.
- Step 4 4. Flip the burgers. Look at the yummy crust!
- Step 5 5. Add 1 oz of cheese to each burger and add the red onion. Sprinkle the red onion with salt and pepper. Cook the burger “covered” for another five minutes until cheese is melted.
- Step 6 6. While the burgers are cooking on the second side toss the lettuce with ranch dressing. Divide the lettuce between two plates. Top with more salt and pepper if desired.
- Step 7 7. After the cheese is melted remove the burgers to drain on a couple of paper towels for a minute. Flip the red onion to cook for another minute on the second side.
- Step 8 8. Set the burger on the salad and add the onions on top of the burgers.
That looks great Michele – I'm going to give that a whirl!
Thank you!