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The Cheeseburger Salad

This classic burger elements become a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4


    •    1/4 tsp salt
    •    2 tbsps water
    •    cooking spray
    •    1/4 cup unsalted ketchup
    •    1/3 cup canola mayonnaise
    •    1 1/2 cups chopped tomato
    •    12 ounces 90% lean ground sirloin
    •    1/2 tsp freshly ground black pepper
    •    1 1/2 ounces reduced-fat kettle-cooked potato chips
    •    1 (about 10 onuce) package chopped romaine hearts
    •    1 large red onion, peeled and cut horizontally into 1/4 inch thick slices
    •    3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)



  1. Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side
  2. Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
  3. Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.

    This great family recipe is thanks to Olive Magazine at


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