Description
This high-protein cheeseburger salad offers a flavorful twist on the classic burger by combining juicy cheeseburger patties with a crisp, fresh salad base of iceberg lettuce, cherry tomatoes, red onion, and roasted baby gold potatoes. A tangy ketchup-mayo-pickle sauce elevates the dish with creamy, zesty flavor, while optional toasted sesame seeds provide an added texture reminiscent of a burger bun. Perfect for a satisfying and balanced meal that’s gluten-free and rich in protein.
Ingredients
Salad and Potato 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 cups chopped iceberg lettuce
- ⅔ cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- 3 tablespoons dill pickle slices, divided
- Toasted sesame seeds for garnish (optional)
Sauce Ingredients
- 4 tablespoons whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise
- 1 ½ teaspoons brine from pickle jar
- 1 medium clove garlic, grated (½ teaspoon)
- 1 tablespoon finely chopped dill pickle slices
Cheeseburger Patties
- 8 ounces lean ground beef
- 2 slices sharp Cheddar cheese
Instructions
- Roast Potatoes: Preheat your oven to 450°F. Place the halved or quartered baby gold potatoes in a large bowl. Add 1 tablespoon of extra-virgin olive oil, ½ teaspoon ground pepper, and ¼ teaspoon smoked paprika, then toss to coat evenly. Spread the potatoes cut-side down on a rimmed baking sheet. Roast them in the oven until golden and tender, about 20 minutes, flipping once halfway through. Once done, return the potatoes to the bowl and sprinkle with ⅛ teaspoon salt, tossing to coat.
- Prepare Sauce: While potatoes roast, whisk together 4 tablespoons Greek-style yogurt, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1 ½ teaspoons pickle brine, and grated garlic in a small bowl. Finely chop 1 tablespoon of dill pickle slices and stir them into this sauce mixture. Set aside for serving.
- Cook Patties: Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form the ground beef into two ½-inch-thick patties. Season each with the remaining ¼ teaspoon ground pepper and ⅛ teaspoon salt. Cook the patties in the skillet until golden brown on the bottom, about 3 minutes. Flip and continue cooking for about 2 more minutes until no longer pink in the center.
- Melt Cheese: Top each cooked patty with one slice of sharp Cheddar cheese. Cover the pan, remove from heat, and let the patties sit for about 1 minute, allowing the cheese to melt.
- Assemble Salad: Divide 4 cups chopped iceberg lettuce, ⅔ cup halved cherry tomatoes, ¼ cup thinly sliced red onion, the roasted potatoes, and the remaining 2 tablespoons pickle slices between two bowls.
- Plate and Serve: Place one warm cheeseburger patty atop each salad bowl. Drizzle with the prepared yogurt-pickle sauce. Garnish with toasted sesame seeds if desired, then serve immediately.
Notes
- For extra flavor, you can add a dash of hot sauce or smoked mustard to the sauce mix.
- Use lean ground beef to reduce fat content, or substitute with ground turkey for a lighter option.
- Optional garnishing with sesame seeds mimics the texture of a burger bun but can be omitted for nut-free needs.
- Ensure potatoes are cut into similar sizes to roast evenly.
- This recipe can be prepared gluten-free by confirming all condiments and pickles contain no gluten additives.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting and Frying
- Cuisine: American