Cheeseburger Salad

Cheeseburger Salad

If you can make a taco into a salad, why not a cheeseburger?  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.

Yields: 4 servings


  • 6 cups shredded thin Romaine, Iceberg lettuce or other greens of choice
  • 1 lb. lean grass-fed ground beef, or ground turkey
  • 1 tsp avocado oil, or olive oil
  • 1 yellow onion, diced
  • 2 tsp. minced garlic
  • 1 tsp. sea salt and 1/2 tsp. fresh ground black pepper
  • 1/4 cup shredded cheddar cheese
  • 1/3 cup sliced dill pickles, or to taste
  • 1 small red onion, sliced thinly
  • 2 large tomatoes, chopped
  • 1 handful potato chips, crushed (optional)
For the burger sauce:
  • 1/3 cup plain Greek yogurt, or mayonnaise
  • 1 Tbsp yellow mustard
  • 1 Tbsp hot sauce (optional)
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Ketchup
  • 2 Tbsp. Relish
  • 1 Tbsp red wine vinegar, or apple cider vinegar
  • a pinch of sea salt and fresh ground black pepper


  1. Heat oil in a large skillet over medium-high heat.
  2. Add onions and saute about 3 minutes. Add in the meat and the minced garlic, then cook, until nicely browned, breaking the meat as you go.
  3. Drain the excess fat, then season with sea salt and pepper. Set aside.
  4. Meanwhile, in a small bowl, add all the burger sauce ingredients and whisk well to combine.
  5. Taste test, and adjust to your preference.
  6. Place shredded lettuce in a large serving bowl or if meal prepping divide equally among one-serving containers.
  7. Top lettuce with chopped tomatoes, red onions, beef, pickles, and cheese.
  8. Just before serving, drizzle the burger sauce over the top, then sprinkle with crushed potato chips
  9. Enjoy!