Chopped Burger Salad
Because you are making so many different components, this recipe does take a little time but you can make the pickled red onions and caramelized onions ahead of time.
Servings: 2
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
Recipes: the pickled red onions and caramelized onions . Make the pickled red onions in advance. How to make bacon in the oven.
*This is a great read for how to make your burgers at home: Serious Eats: Tips for Better Burgers
Here's a rough temperature guide:
- 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)