Cheeseburger
Salad ala ~DKBB~
(original recipe adapted from The Pampered Chef by The
Pioneer Woman)
Photo from The Pioneer Woman |
Serves 2-4 (amounts in parentheses serves 6-8)
1 (2) lb. ground
beef
2½ Tbsp. (⅓ cup)
ketchup
½ (1) tsp.
yellow mustard
½ (1) Tbsp.
spicy mustard
1 (2) Tbsp.
barbeque sauce
2 (4) whole
hamburger buns
½ (1) stick
butter
1 (2) head(s)
romaine or other green-leaf lettuce, torn
½ (1) cup grated
sharp cheddar cheese
2 (4) Roma
tomatoes, diced
4 (8) whole dill
pickle spears, cubed/diced
½ (1) whole
onion, thinly sliced or diced
Salt and cracked
pepper
- Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
- Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
- To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.
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