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Cheeseburger Salad

kept byPAK

It starts -as any self-respecting salad does- with a goodly pile of greens. That is where the similarity to punishment salads ends.


8 cups mixed greens or romaine lettuce ripped to bite sized pieces
8 green onions trimmed of the root end and brushed lightly with olive oil
1 tablespoon softened butter
1 garlic clove peeled and minced or pressed with a garlic press
2 sesame hamburger buns
12-16 leftover Chimichurri Grilled Meatballs or other meatballs reheated
4 ounces Colby Jack Pepper Jack, or Cheddar Cheese, sliced into thin strips
3 large pickles cut into 1/4 to 1/2-inch cubes
2/3 cup cherry tomatoes halved, or 1 medium ripe tomato, diced
2 cups hot French fries or sweet potato fries
For Cheeseburger Salad Dressing:
1/2 cup Burger Sauce
2 teaspoons to 1 tablespoon dill pickle juice from a jar

  • Arrange the mixed greens or lettuce on a large serving platter. Lay the oiled green onions on a hot grill or put under the broiler just until bits of them are charred. Flip and repeat. Arrange the charred green onions around the mixed greens or lettuce.
  • Mash together the softened butter and minced garlic clove until you form a smooth paste. Spread over the cut sides of the sesame seed buns, then cut the buns into 1/2-inch strips. Place buttered side down in a heavy-bottomed skillet over medium high heat. Toast until fragrant and golden brown. Arrange along one end of the mixed greens. Pile the hot fries over the greens on the opposite end of the platter. Arrange the meatballs in a row next to the toasted buns. Follow this with a row each of cheese strips, chopped pickles, and cherry tomatoes.
  • Serve immediately with a pitcher or jar of the Cheeseburger Salad Dressing on the side.



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