Dinnerly

Cheeseburger Salad

with Pickle Vinaigrette & Ranch Dressing

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

For best results, use a cast-iron skillet to get a nice sear on your burger patties. Adjust doneness to your preference by increasing cook time slightly if desired. The pickle vinaigrette can be customized with your favorite type of vinegar and can be seasoned to taste. If you like extra crunch, you can add more pickles or onions. Serve immediately for optimal freshness.

Ingredients

1 whole Romaine Heart
1 whole Plum Tomato
0.5 whole Yellow Onion
3 oz Dill Pickles
0 Pickle Brine
10 oz Ground Beef
2 oz Shredded Cheddar-Jack Cheese
1 oz Ranch Dressing
2.5 tbsp Neutral Oil
1 tbsp Apple Cider Vinegar
0.125 tsp Sugar
0 Kosher Salt
0 Ground Black Pepper
1 tbsp Ketchup

Tools

medium heavy skillet (preferably cast-iron)
small bowl
medium bowl
spatula
knife
cutting board
bowls (for serving)

Click anywhere to see instructions →

Dinnerly

Cheeseburger Salad

with Pickle Vinaigrette & Ranch Dressing

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Romaine Heart
1 whole Plum Tomato
0.5 whole Yellow Onion
3 oz Dill Pickles
0 Pickle Brine
10 oz Ground Beef
2 oz Shredded Cheddar-Jack Cheese
1 oz Ranch Dressing
2.5 tbsp Neutral Oil
1 tbsp Apple Cider Vinegar
0.125 tsp Sugar
0 Kosher Salt
0 Ground Black Pepper
1 tbsp Ketchup

Tools

medium heavy skillet (preferably cast-iron) small bowl medium bowl spatula knife cutting board bowls (for serving)

Mise en Place

Chop and Prepare Vegetables

Halve 1 romaine heart lengthwise, then cut crosswise into ½-inch pieces, discarding the stem. Cut 1 plum tomato into ½-inch pieces. Thinly slice half of 1 yellow onion (save the other half for another use).

Chop Pickles and Gather Brine

Coarsely chop 3-4 oz dill pickles. Transfer any pickle brine to a small bowl for vinaigrette.

Make Pickle Vinaigrette

In a small bowl, combine pickle brine, 2 tablespoons neutral oil, 1 tablespoon apple cider vinegar (or vinegar of your choice), and a pinch of sugar. Whisk to combine and season to taste with kosher salt and ground pepper.

Season and Shape Beef Patties

In a medium bowl, combine 10 oz ground beef and 1 tablespoon ketchup; season with salt and pepper. Mix to combine, then shape into 2 thick patties.

Cooking Steps

Prep veggies

Halve 1 romaine heart lengthwise, then cut crosswise into ½-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).

Prep vinaigrette & beef

Transfer any brine from the 3-4 oz dill pickles to a small bowl. Add 2 tablespoons neutral 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 pkg grass-fed ground beef and 1 tablespoon ketchup; season with salt and pepper. Mix to combine. Shape into 2 thick patties.

Cook patties

Heat 2 teaspoons neutral 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).

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!

← Click anywhere to see ingredients