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Recipe by Miriam (Pascal) Cohen

Burger Salad

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Burger Salad
Meat Meat
Medium Medium
8 Servings
Allergens

Contains

- Egg
25 Minutes
Diets
- Gluten Free - Low Carb

It was definitely my playful side that drove the creation of this recipe. What do you get if you take a burger and all of its best toppings and mix them together in a salad bowl? The answer is… a fantastic salad! My toppings of choice are lettuce, tomatoes, pickles, caramelized onions, coleslaw, and grilled pastrami or beef fry. Feel free to customize this salad with your favorite toppings as well

Ingredients

Burgers

  • 1 pound (450 kilograms) ground beef, formed into 4 patties

  • salt, to taste

  • pepper, to taste

Caramelized Onions

  • 1 tablespoon canola oil

  • 1 large Spanish onion, cut in small strips

  • 1 teaspoon Haddar Kosher Salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon brown sugar

Grilled Pastrami

Dressing

  • 3/4 cup Gefen Mayonnaise (lite is fine)

  • 2 tablespoons mustard, preferably deli or spicy brown

  • 2 tablespoons canola oil

  • 1/4 cup white vinegar (use distilled for gluten-free)

Salad

  • 8 ounces (225 grams) shredded romaine lettuce

  • 1/2 pint (1 cup) cherry tomatoes

  • about 15 bread-and-butter pickle slices, cut in quarters

  • 1 and 1/2 cups shredded cabbage or coleslaw mix

Directions

Prepare the Burgers

1.

Sprinkle salt and pepper on burger patties and place on an oven tray.

2.

Broil on high for about 4 minutes per side, until cooked through.

3.

Cut into bite-size pieces and set aside.

Prepare the Caramelized Onions

1.

Heat oil over medium heat in a large frying pan. Add onion, salt, pepper, and sugar and cook, stirring every couple of minutes, until the onions are soft and have a nice color, about 10 minutes. Set aside.

Prepare the Pastrami

1.

Spread pastrami in a single layer on a baking sheet. Broil on high for 2 minutes, then flip each piece and broil for another 2 minutes. Break into bite-size pieces and set aside.

Prepare the Dressing

1.

Combine all ingredients in a small bowl or container. Whisk or shake until combined. Set aside.

Assemble the Salad

1.

Combine or layer lettuce, vegetables, and toppings in a bowl. Drizzle dressing over salad just before serving.

Tips:

Prepare the burgers, onions, pastrami, and dressing a day or two ahead of time and store in the fridge. Bring burgers and pastrami to room temperature before serving, so they aren’t congealed. Assemble salad just before serving.  

Recipe tags

burgers chopped meat gluten free ground beef ground meat make in advance mince miriam pascal original salad with a twist The Overtime Cook unique versatile
Burger Salad

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Devora
Devora
5 years ago

Coming back for seconds! It was so yum, even once i was full i was coming back for seconds!

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Chaia Frishman
Chaia Frishman
Reply to  Devora
5 years ago

Great!

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Klein
Klein
6 years ago

Yum! I made it as a salad. I used lettuce and lined tomatoes, pickles, fried onions, and pastrami on top. Then I sprinkled the dressing. This is hubby approved as well 🙂

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Chaia Frishman
Chaia Frishman
Reply to  Klein
6 years ago

Thanks for the feedback Klein!

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