Let’s talk about misperceptions for a moment. I often parade around acting like I have it all figured out, then something small I’d long assumed suddenly pops up and proves how wrong I was.
Take the lyrics to Electric Light Orchestra’s “Don’t Bring Me Down.” For decades I was convinced they were addressing some guy named Bruce — the party-killer everyone had had enough of. Don’t bring me down, Bruce, ya jerk. I built an entire backstory around that imaginary party pooper.
Imagine my surprise when I learned recently that “Bruce” wasn’t a person at all but a nonsense filler word in that three-count of the song: “Groos.” Groos? Seriously. There goes my elaborate narrative about the mope at the party.
Another common misperception is the idea that salad has to be bland, like rabbit food or a culinary punishment. Sure, salads can be virtuous, but they don’t have to be joyless. A salad can be crave-worthy, indulgent, and a complete meal in itself. Case in point: Cheeseburger Salad.
This salad begins, as any respectable salad should, with a generous bed of greens. That’s where the resemblance to a punishment salad ends. Everything that makes a cheeseburger irresistible joins the party: grilled meatballs stand in for burger patties, charred green onions add smoky sweetness, thin slices of melty cheese, dill pickle cubes, juicy cherry tomatoes, hot crispy fries, and buttery toasted sesame bun strips used as croutons.
I used crunchy French fries and sesame-seed bun strips toasted in butter for the croutons on this salad. Between the meatballs, pickles, cheese, and fries, this is no ascetic dish — it’s a full-flavored, fun main-course salad that proves salads can be exciting.
Don’t bring me down, man. You’re no Bruce.
While this gorgeous Cheeseburger Salad easily stands on its own, it also pairs well with other comfort dishes if you want to go all-in. Think mac and cheese, or a cheese-forward appetizer like Provoleta (Argentinian grilled cheese). If you love main-dish salads, try other satisfying options like Vietnamese Shaking Beef (Bo Luc Lac), Greek Salad, Pizza Salad, Tex‑Mex Cobb Salad, Spicy Southwestern Chicken Salad, or a Blackened Salmon Caesar.
Cheeseburger Salad
Use the salad greens you prefer; I like mixed greens for the variety of texture and flavor. If mixed greens aren’t available, spring greens or leaf lettuce work well, and romaine is a solid second choice. Iceberg is last on my list here, unless you’re using it as a crisp vehicle for bacon and blue cheese.
The grilled meatballs I use in this recipe are a great base — Chimichurri Grilled Meatballs are what I typically prepare — but this salad will work with any flavorful meatballs, homemade or store-bought if you prefer convenience.
Char the white parts of the green onions before assembling the salad. Directly hold them over a gas flame with tongs (or use a grill) until they develop blackened bits, or broil them in the oven, turning occasionally. Charring brings out a sweet, smoky quality and softens the raw bite that can linger on the breath.
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Tools to Make Cheeseburger Salads
- Chef’s Knife
- Half Sheet Pan
- Cutting Board
- Large Serving Platter
Cheeseburger Salad
Rebecca Lindamood
Ingredients
- 8 cups mixed greens or romaine lettuce, ripped to bite-sized pieces
- 8 green onions, trimmed and brushed lightly with olive oil
- 1 tablespoon softened butter
- 1 garlic clove, peeled and minced
- 2 sesame hamburger buns
- 12–16 leftover grilled meatballs, reheated
- 4 ounces Colby Jack, Pepper Jack, or Cheddar, sliced into thin strips
- 3 large pickles, cut into 1/4–1/2-inch cubes
- 2/3 cup cherry tomatoes, halved (or 1 medium tomato, diced)
- 2 cups hot French fries or sweet potato fries
For the Cheeseburger Salad Dressing
- 1/2 cup Burger Sauce
- 2 teaspoons to 1 tablespoon dill pickle juice
Instructions
- Arrange the mixed greens or lettuce on a large serving platter. Char the oiled green onions on a grill or under the broiler until bits are blackened, turning once. Arrange the charred green onions around the salad.
- Mash together the softened butter and minced garlic to form a paste. Spread it on the cut sides of the sesame buns and cut the buns into 1/2-inch strips. Toast the buttered strips in a skillet over medium-high heat until golden and fragrant. Arrange them along one end of the greens. Pile the hot fries on the opposite end. Arrange the reheated meatballs in a row, then add rows of cheese strips, chopped pickles, and cherry tomatoes.
- Serve immediately with the Cheeseburger Salad Dressing on the side.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if you need precise values.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version.
Don’t forget
Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available through various retailers.
This post was originally published June 29, 2016 and was republished June 30, 2017 with updated notes and links.