High-Protein Cheeseburger Salad

High-Protein Cheeseburger Salad

from eatingwell.com
Dinner
30 min
2 servings

This cheeseburger salad is a fun twist on a classic burger. It features a base of iceberg lettuce, thinly sliced red onion, pickles and juicy cherry tomatoes.

Ingredients

  • 8 ouncesbaby gold potatoes, halved or quartered if large
  • 2 tablespoonsextra-virgin olive oil, divided
  • ¾ teaspoonground pepper, divided
  • ¼ teaspoonsmoked paprika
  • ¼ teaspoonsalt, divided
  • 4 tablespoonswhole-milk plain strained (greek-style ) yogurt
  • 1 tablespoonketchup
  • 1 tablespoonmayonnaise
  • 3 tablespoonsdill pickle slices, divided, plus 1½ teaspoons brine from jar
  • 1 mediumclove garlic, grated (½ teaspoon)
  • 8 ounceslean ground beef
  • 2slices sharp cheddar cheese
  • 4 cupschopped iceberg lettuce
  • ⅝ cuphalved cherry tomatoes
  • ¼ cupthinly sliced red onion
  • toasted sesame seeds for garnish (optional)

Directions

  1. 1

    Preheat oven to 450°F. Place halved (or quartered) potatoes in a large bowl. Add 1 tablespoon oil, ½ teaspoon pepper and ¼ teaspoon smoked paprika; toss to coat. Spread onto a large rimmed baking sheet, cut-sides down. (Reserve the bowl). Roast until golden brown and tender, tossing once halfway through, about 20 minutes. Return to the bowl; sprinkle with ⅛ teaspoon salt and toss to coat.

  2. 2

    Meanwhile, whisk 4 tablespoons yogurt, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1½ teaspoons pickle brine and the grated garlic together in a small bowl. Finely chop 1 tablespoon pickles; stir into the yogurt mixture.

  3. 3

    Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Form 8 ounces ground beef into 2 (½-inch-thick) patties; season with the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until no longer pink in the center, about 2 more minutes. Top each patty with 1 cheese slice; cover pan. Remove from heat and let stand until the cheese has melted, about 1 minute.

  4. 4

    Divide 4 cups lettuce, ⅔ cup tomatoes, ¼ cup onion, the roasted potatoes and the remaining 2 tablespoons pickle slices between 2 bowls. Top each bowl with a cheeseburger patty and drizzle with the reserved yogurt mixture. Garnish with sesame seeds, if desired. Recipe developed by Marianne Williams