Cheeseburger Salad
Update 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to this recipe on the new site.
If you are one of the many people making a low carb recipes a part of their lifestyle then this recipe might come in handy. I don't know about you but it seems whenever I'm trying to cut back on carbs I end up with cravings for some of my favorite "junk" food: pizza, burgers, fries, and fried chicken. The burger craving I can solve. A cheeseburger salad will scratch that itch. Whether you are on South Beach phase 1 or the induction phase of The New Atkins you can make this recipe work for you. This is one of my go-to low carb week night recipes.
Cheeseburger Salad
1 lb of hamburger
4 to 6 cups of lettuce (I used a combination of Romain and Iceberg)
your favorite ranch dressing* (I made Homemade Ranch Dressing)
2 oz of sharp cheddar cheese*
red onion
garlic powder
salt
pepper
*use low fat versions for South Beach and regular for The New Atkins.
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.
You might also enjoy these other versions of cheeseburger salad.
Pioneer Woman's Cheeseburger Salad
Rachel Ray's Cheeseburger Salad
If you are one of the many people making a low carb recipes a part of their lifestyle then this recipe might come in handy. I don't know about you but it seems whenever I'm trying to cut back on carbs I end up with cravings for some of my favorite "junk" food: pizza, burgers, fries, and fried chicken. The burger craving I can solve. A cheeseburger salad will scratch that itch. Whether you are on South Beach phase 1 or the induction phase of The New Atkins you can make this recipe work for you. This is one of my go-to low carb week night recipes.
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Cheeseburger Salad
1 lb of hamburger
4 to 6 cups of lettuce (I used a combination of Romain and Iceberg)
your favorite ranch dressing* (I made Homemade Ranch Dressing)
2 oz of sharp cheddar cheese*
red onion
garlic powder
salt
pepper
*use low fat versions for South Beach and regular for The New Atkins.
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.
You might also enjoy these other versions of cheeseburger salad.
Pioneer Woman's Cheeseburger Salad
Rachel Ray's Cheeseburger Salad
That looks great Michele - I'm going to give that a whirl!
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