Burger Salad (With Leftovers or From Scratch)

This Burger Salad (With Leftovers or From Scratch) is a fresh and fun way to enjoy all the flavors of a burger without the bun. I love how it combines juicy beef patties, crisp lettuce, tangy dressing, and fresh veggies into a hearty and satisfying salad.

Why You’ll Love This Recipe

I like this recipe because it’s versatile I can make the patties from scratch or simply use leftovers from a burger night. The creamy, tangy dressing reminds me of a burger sauce, and the salad itself feels lighter but still indulgent. I also enjoy that it’s easy to customize with toppings depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the patties:
1.3 lbs ground beef neck for classic burgers, or thigh for a leaner option
Salt to taste
Black pepper to taste
Garlic powder to taste

For the dressing:
6 tbsp heavy cream
3 tbsp ketchup
2 tsp mustard
8 small dill pickles, finely chopped
1/3 tsp sweet paprika
1 tsp garlic powder
Pinch of salt
Pinch of black pepper

For the salad:
1/2 iceberg lettuce, chopped into strips
1/2 red onion, thinly sliced
9 oz cherry tomatoes, halved

Directions

1. I start by seasoning the ground beef with salt, pepper, and garlic powder.
2. I shape the beef into small patties and cook them in a skillet or on a grill until browned and cooked through. If I have leftover patties, I simply reheat them.
3. For the dressing, I whisk together the heavy cream, ketchup, mustard, chopped dill pickles, paprika, garlic powder, salt, and pepper until smooth and creamy.
4. In a large bowl, I toss together the chopped lettuce, sliced red onion, and cherry tomatoes.
5. I cut the cooked burger patties into bite-sized pieces and add them to the salad.
6. I drizzle the dressing over the top and toss lightly before serving.

Servings and Timing

This recipe makes about 4 servings. It takes 15 minutes if using leftover patties, or around 30 minutes if making them from scratch.

Variations

I sometimes add shredded cheddar cheese or crumbled blue cheese for extra richness. If I want a spicy kick, I stir some hot sauce into the dressing. For a healthier version, I swap the heavy cream for Greek yogurt.

Storage/Reheating

I store the dressing in a sealed container in the refrigerator for up to 3 days. The cooked patties also keep well for up to 2 days in the fridge. I don’t recommend storing the assembled salad, as the lettuce wilts quickly. I reheat the patties gently in a skillet or microwave before adding them to the salad.

FAQs

Can I use leftover burgers for this recipe?

Yes, this salad works perfectly with leftover patties from a cookout or dinner.

Can I use chicken or turkey instead of beef?

Yes, I sometimes use ground chicken or turkey for a leaner version.

Can I make the dressing ahead of time?

Yes, I prepare the dressing up to 3 days in advance and keep it in the fridge.

What type of lettuce works best?

I like iceberg for its crunch, but romaine or mixed greens also work well.

Can I add cheese to the salad?

Yes, shredded cheddar or slices of American cheese give it a classic burger flavor.

How do I make this recipe low-carb?

It’s already bun-free, but I avoid adding croutons or extra sugary ketchup.

Can I serve this warm?

Yes, I prefer adding warm burger pieces to contrast with the cool veggies.

Can I use plant-based patties?

Yes, I swap in my favorite veggie burger for a vegetarian option.

How do I keep the lettuce crisp?

I dry it well after washing and only add dressing just before serving.

Can I double the recipe for a crowd?

Yes, I simply scale up the ingredients and serve it family-style.

Conclusion

I love how this Burger Salad (With Leftovers or From Scratch) gives me all the satisfaction of a burger in a lighter, fresher way. It’s quick to put together, customizable, and perfect for when I want comfort food with a healthy twist. Whether I use fresh patties or leftovers, it always hits the spot.

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