These salad bowls are topped with all of your favorite burger fixings and a juicy cheeseburger. It's everything you love about a cheeseburger - without the carbs.
1teaspoonfrench dressing(such as Ken's Country French)
1teaspoondeli mustard(such as Boar's Head Delicatessen style)
2 ½tablespoonspickle juice
1teaspoonagave(or honey)
⅛teaspoonpaprika
⅛teaspoononion powder
⅛teaspoongarlic powder
Kosher salt(to taste)
Cheeseburgers
12ouncesground beef
salt and pepper
2slicesColby cheese(or Cheddar or American)
Salad
6cupsromaine lettuce
4slicesbacon(cooked and chopped)
2slicesred onion
¼cuppickles
8grape or cherry tomatoes(halved)
⅓cupshredded cheddar cheese
Instructions
Allow the ground beef to come to room temperature for 20-30 minutes.
Dressing
In a small bowl, combine the dressing ingredients. Whisk together. Season to taste with salt. Set aside.
Cheeseburgers
Preheat the oven to 400 degrees.
Divide the meat in half and shape it into two patties, being careful not to overwork the meat. Season with salt and pepper on both sides.
Preheat a cast-iron skillet over medium-high heat. Add one teaspoon of oil to the hot skillet and carefully add the patties. They should sizzle when they hit the pan. Cook for 3-4 minutes per side until brown and caramelized.
Transfer the skillet to the oven and cook for approx. 5 minutes for medium to medium-well. Adjust the time depending on your desired level of doneness.
During the last 30 seconds of cooking, add a slice of cheese to the top of each burger. Remove and let rest for a few minutes.
Salad Bowls
While the burgers cook, divide the lettuce between two bowls and top with onions, tomatoes, bacon, pickles, and cheese.
Slice or chop the burgers and add to the top of each salad. Serve with the dressing.
Notes
Allow the beef to come to room temperature before cooking. Room-temperature meat cooks more evenly. Remove the beef from the refrigerator 20-30 minutes before cooking.
Use 80/20 blend ground beef for juicy, flavorful burgers. A blend of 85/15 can be used for a slightly leaner burger, but anything leaner will result in a dry burger.
Be careful not to overwork the meat. Handle the meat just enough to form it into patties. Overworking the meat will make the burgers tough.
Use a cast-iron pan. Cast iron conducts heat well and gives the burgers a nice seared exterior.
Finish cooking the burgers in the oven. This method ensures that the burgers are cooked evenly throughout.
Use a thermometer to check for temperature depending on the desired level of doneness.