Chopped Burger Salad! Burger patty, romaine lettuce, arugula, pickled red onions, caramelized onions and more! Super flavorful, delicious and so easy to make! With this chopped version, you can really get everything in one bite!
I can’t believe this year is coming to an end. December just flew by. . and I will be eating my way through chopped salads for the remainder of the month. Ha! My friend and I went to Roots Cafe in West Chester for lunch the other day. Before I go to any new restaurant, I almost always check out the menu. It’s important to me that they have options and I’m able to find foods that I want to eat. I’m not picky at all but these days I do try to eat salads with protein so I wanted to make sure there was a salad on their menu that I would like.
They had a Burger Salad on the menu that my friend was raving about so I was very excited to try it. We went and they ran out of beef patties . . so no Burger Salad. I came home and thought: I can make that myself.
Honestly, I think you will either love this salad or you won’t even try it because of how it looks. It might look more appetizing if the burger patty on top was whole but then you’d have to cut everything up yourself.
After making this salad, I thought about other variations to make of this salad because it was so tasty! so I made the Chopped Burger Salad. If you try this, let me know what you think!
Chopped Burger Salad
Ingredients
For the beef patties:
- 1.25 lbs. grass fed ground beef 80% lean, with 20% fat content*
- salt and pepper
- 2 tablespoons avocado oil
For the Chopped Burger Salad:
- romaine lettuce
- fresh arugula
- tomato slices
- pickled red onions
- caramelized onions
- bread and butter pickles
- mayonnaise
- ketchup
- salt and pepper
- crispy bacon strips crumbled or torn
- chili crunch hot honey
Instructions
For the beef patties:
- Without working the ground beef too much, form and shape the beef patties "with a slight dimple in the center, and they'll maintain their shapely disk form as they cook." Your patties should be about 5-inches long and only 1/4 inch thick.
- Using a skillet, over medium high heat, let the skillet get hot. While the skillet is warming up, season the beef patties with salt and pepper on both sides. After about 5 minutes, add the avocado oil and then add the beef patties and cook for about 3 to 4 minutes on each side, or until your desired doneness is reached. When finished, place the cooked beef patties on a plate.
For the Chopped Burger Salad:
- Working on a large cutting board, chop the romaine lettuce. Top with the arugula, tomatoes, pickled red onions, caramelized onions, bread and butter pickles and the cooked beef patties. Chop everything up.
- Add the mayonnaise, ketchup, salt and pepper, the crispy bacon and chop and mix again. Taste and adjust anything as needed. Divide into bowls, drizzle some chili crunch hot honey on top and serve and enjoy!
Notes
- 120°F (49°C) and below for rare (red/raw in the center)
- 130°F (54°C) for medium-rare (pink and warm)
- 140°F (60°C) for medium (totally pink, starting to dry out)
- 150°F (66°C) for medium-well (grayish-pink, significantly drier)
- 160°F (71°C) and above for well-done (completely gray, very little moisture)
Where to purchase the chili crunch hot honey: click here.
[…] This chopped cheeseburger salad is a burger lovahs dreeeeammm. […]