Use a cast-iron skillet for best searing on the beef patties, and be sure to save the pickle brine for the vinaigrette—it adds lots of flavor!
Ingredients
1 whole Romaine Heart
1 whole Plum Tomato
0.5 whole Yellow Onion
3.5 oz Dill Pickles
10 oz Ground Beef
2 oz Shredded Cheddar Jack Cheese
1 oz Ranch Dressing
0 Neutral Oil
1 tbsp Apple Cider Vinegar
0 Sugar
0 Kosher Salt
0 Ground Black Pepper
1 tbsp Ketchup
Tools
medium heavy skillet (preferably cast-iron)
small bowl
medium bowl
spatula
whisk
knife
Click anywhere to see instructions→
Dinnerly
Cheeseburger Salad
with Pickle Vinaigrette & Ranch Dressing
⏱️ 20 min🍽️ 2 servings
Cooking Tips
Use a cast-iron skillet for best searing on the beef patties, and be sure to save the pickle brine for the vinaigrette—it adds lots of flavor!
Ingredients
1 whole Romaine Heart
1 whole Plum Tomato
0.5 whole Yellow Onion
3.5 oz Dill Pickles
10 oz Ground Beef
2 oz Shredded Cheddar Jack Cheese
1 oz Ranch Dressing
0 Neutral Oil
1 tbsp Apple Cider Vinegar
0 Sugar
0 Kosher Salt
0 Ground Black Pepper
1 tbsp Ketchup
Tools
medium heavy skillet (preferably cast-iron) small bowl medium bowl spatula whisk knife
Mise en Place
1
Chop vegetables
Halve 1 romaine heart lengthwise, then cut crosswise into ⅜-inch pieces, discarding stem. Cut 1 plum tomato into ½-inch pieces. Thinly slice half of the yellow onion (save rest for own use).
2
Chop pickles
Coarsely chop 3½ oz dill pickles and transfer any pickle brine to a small bowl for vinaigrette.
3
Prepare vinaigrette ingredients
Measure out 2 tablespoons neutral oil, 1 tablespoon apple cider vinegar (or other vinegar), and have a pinch of sugar, kosher salt & ground pepper ready.
4
Mix beef patties
In a medium bowl, combine 10 oz ground beef and 1 tablespoon ketchup; season with salt and pepper. Mix and shape into 2 thick patties.
5
Set out tools and toppings
Get out a medium heavy skillet, mixing bowls, whisk, and spatula. Have 2 oz shredded cheddar-jack blend, ranch dressing packet, and chopped pickles ready for assembling salad.
Cooking Steps
1
Prep veggies
Halve 1 romaine heart lengthwise, then cut crosswise into ⅜-inch pieces, discarding stem. Cut 1 plum tomato into ½-inch pieces. Thinly slice half of the 1 yellow onion (save rest for own use).
2
Prep vinaigrette & beef
Transfer any pickle brine from the 3½ oz dill pickles to a small bowl. Add 2 tablespoons oil, 1 tablespoon apple cider vinegar (or vinegar of your choice), and a pinch of sugar; whisk to combine. Season to taste with kosher salt & ground pepper. Coarsely chop pickles. In a medium bowl, combine 10 oz grass-fed ground beef and 1 tablespoon ketchup; season with salt and pepper. Mix to combine. Shape into 2 thick patties.
3
Cook patties
Heat 2 teaspoons oil in a medium heavy skillet (preferably cast-iron) over medium-high. Add patties; top with half of the onions. Flatten with a spatula into 5-inch wide burgers. Cook, undisturbed, until browned on bottom, 3-4 minutes. Flip; cook until medium-rare and onions are softened and charred in spots, 2-3 minutes (or longer for desired doneness).
4
Assemble & serve
Add lettuce to bowls; drizzle with vinaigrette. Break burgers into 1-inch pieces; scatter over top. Sprinkle with tomatoes, 2 oz shredded cheddar-jack blend, and remaining onions. Serve cheeseburger salad with ranch dressing and pickles over top. Enjoy!