If you follow me on Instagram you may have seen my story the other day where I was trying to figure out what to do with a pound of ground beef that I had in the freezer. Of course my first thought was, “CHEESEBURGER!” But then my reasonable side kicked in and reminded me that I’m trying to “do better.” 🙄 So, I started thinking about salads. We had just eaten Greek food the night before, and if they can put gyro meat on a salad, then I figured I can put a hamburger on a salad, right? So here it is. I made a Cheeseburger salad. 🤷♀️ And it wasn’t even as weird as I thought it was going to be.
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Cheeseburger Salad with Animal Sauce Dressing
What is Animal Sauce Dressing??
“Animal sauce” is the dressing on In-and-Out Burgers. For this dressing I mixed up a homemade animal-sauce-like dressing, which as it turns out is a lot like Thousand Island dressing. So again, burger-salad-burger not so different. If you don’t want to make your own dressing, just grab a bottle of Thousand Island. It’s basically the same thing.
Make it Your Own
I think what I love the most about this cheeseburger salad idea is all the variations you can do with it. My mind kind of ran wild with the idea and I had to pull myself back in and remember to keep it simple. BUT if you want to go wild, try adding all the fun things you can add to a burger, like caramelized onions, blue cheese, avocado, sautéed mushrooms, bacon… the possibilities are endless.
Cheeseburger Salad with Animal Sauce Dressing
ANIMAL SAUCE DRESSING
- 1/2 cup mayonnaise ($0.66)
- 1/4 cup ketchup ($0.20)
- 1 Tbsp olive oil ($0.13)
- 1 Tbsp Relish (sweet or dill) ($0.06)
- 1/2 Tbsp apple cider vinegar ($0.03)
- 1/2 tsp sugar ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly Cracked Pepper ($0.03)
- 1 lb ground beef ($5.86)
- 1/2 tsp seasoning salt ($0.05)
- 1 Tbsp cooking oil ($0.04)
- 2 hearts of Romaine ($1.99)
- 1/4 red onion ($0.25)
- 1 large tomato ($0.65)
- 2 oz cheddar cheese, shredded ($0.75)
- Prepare the animal sauce dressing by stirring together the mayonnaise, ketchup, relish, cider vinegar, sugar, olive oil, salt, sugar, and some freshly cracked pepper in a bowl. Set the dressing aside.
- Rinse the Romaine lettuce well, let it drain, and then cut it into 2-inch pieces. Set the prepared lettuce aside.
- Place the ground beef in a bowl, add the seasoning salt, and mix with your hands until the seasoning salt is evenly incorporated. Divide the meat into four portions, then divide each portion into four small ping-pong-sized balls. Flatten the balls into mini burger patties.
- Add a little cooking oil to a non-stick skillet and heat over medium flame. Once hot, add some of the mini burgers and cook on each side until well browned (3-5 minutes each side). Transfer the cooked burgers to a paper towel lined plate and cook the next batch.
- While the burgers are cooking, thinly slice the red onion, cut the tomato into wedges, and shred the cheddar cheese.
- Once all of the mini burgers are cooked, build the salads. Place 1/4 of the lettuce in each of four large bowls and sprinkle the sliced onion and shredded cheddar over top. Add tomato wedges to each bowl along with 3-4 of the mini burger patties. Drizzle the animal sauce dressing over top and enjoy!
Nutritional values are estimates only. See our full nutrition disclosure here.
Step by Step Photos
Prepare the animal sauce dressing first by stirring together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 Tbsp relish (dill or sweet), 1/2 tsp apple cider vinegar, 1 Tbsp olive oil, 1/2 tsp sugar, 1/4 tsp salt, and some freshly cracked pepper. Set the dressing aside.
Rinse two Romaine lettuce hearts well, then chop them into 2-inch strips. Set the prepared lettuce aside.
Using your hands, mix together 1 lb. ground beef with 1/2 tsp seasoning salt. Divide the meat into four portions, then divide each of those portions into four small ping-pong sized balls. Flatten the balls into mini burger patties.
Add a little cooking oil to a non-stick skillet and heat over medium. Once hot, add some of the mini burger patties and cook until well browned on each side (3-5 minutes on each side). Transfer the cooked patties to a paper towel lined plate and then cook the next batch. While you’re cooking the burgers, thinly slice 1/4 red onion and cut one large tomato into wedges. Shred 2oz. of cheddar cheese.
To build the Cheeseburger Salad, place 1/4 of the chopped lettuce in each of four large bowls. Sprinkle sliced red onion over top along with a little shredded cheddar. Add tomato wedges and 3-4 of the mini burger patties to each bowl.
Finally, drizzle the animal sauce dressing over top and DIG IN.
Summer eats at their best!