Description
A hearty and flavorful Hamburger Salad combining seasoned ground beef with fresh mixed greens, cherry tomatoes, cucumber, red onion, avocado, shredded cheddar, and bacon, all topped with a tangy homemade special sauce. Perfect for a satisfying low-carb meal that blends the taste of a classic burger with the freshness of a garden salad.
Ingredients
Scale
Salad
- 1 lb ground beef (80/20)
- Salt and pepper to taste
- 6 cups mixed greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup crumbled bacon
- Optional: pickles, sesame seeds, croutons
Special Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp mustard
- 2 tsp pickle juice
- 1/2 tsp garlic powder
- Pinch of paprika
Instructions
- Cook the Ground Beef: Heat a skillet over medium-high heat. Add the ground beef, season it with salt and pepper, and cook until browned and cooked through, reaching an internal temperature of 160°F. Break it apart as it cooks for even browning.
- Prepare the Special Sauce: While the beef cooks, whisk together the mayonnaise, ketchup, mustard, pickle juice, garlic powder, and paprika in a small bowl until smooth. Set aside to let the flavors meld.
- Assemble the Salad Base: In a large bowl, layer the mixed greens, cherry tomatoes, sliced cucumber, thinly sliced red onion, avocado slices, shredded cheddar cheese, and crumbled bacon. Add any optional toppings such as pickles, sesame seeds, or croutons if desired.
- Add the Cooked Beef: Once the ground beef is cooked, either crumble or slice it and spread it evenly over the assembled salad ingredients.
- Dress and Serve: Drizzle the prepared special sauce over the salad. Toss gently to combine or serve layered as is for a colorful presentation. Enjoy immediately for best freshness.
Notes
- Use ground beef with 80/20 fat ratio for a juicy flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt in the special sauce.
- Feel free to customize the salad with your preferred greens or add more veggies for extra crunch.
- Leftover cooked beef can be refrigerated and used within 2 days.
- The special sauce can be made ahead and stored in the fridge for up to a week.
