Ingredients
For the patties: 1.3 lbs ground beef (neck for classic or thigh for leaner), 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)
Instructions
- Season ground beef with salt, pepper, and garlic powder.
- Shape into small patties and cook in a skillet or on a grill until browned and cooked through. If using leftovers, reheat them gently.
- In a bowl, whisk together heavy cream, ketchup, mustard, chopped pickles, paprika, garlic powder, salt, and pepper to make the dressing.
- In a large bowl, toss together lettuce, red onion, and cherry tomatoes.
- Cut cooked burger patties into bite-sized pieces and add to the salad.
- Drizzle dressing over the top, toss lightly, and serve.
Notes
Add shredded cheddar, blue cheese, or American cheese for extra richness.
For a lighter version, swap heavy cream for Greek yogurt.
Use chicken, turkey, or plant-based patties as alternatives to beef.
- Prep Time: 15 minutes (with leftovers) / 30 minutes (from scratch)
- Cook Time: 15 minutes (for patties, if made fresh)
- Category: Salad
- Method: Grill or Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
