Cheeseburger Salad

This was on Pioneer Woman a few days ago. I needed a quick dinner before I headed out to a PTO meeting, so I threw this together, and folks, we have a HIT. It is wonderful! Steve kept making approving grunts throughout his entire two and a half helpings, and Josh even ate more than he normally does, and he eats like a little bird. It’s wicked simple to make, and very worth it.

photo credit: Ree Drummond/Pioneer Woman

  • 2 pounds Ground Beef
  • 1/3 cup Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 Tablespoon Dijon Or Spicy Mustard
  • 2 Tablespoons Barbecue Sauce
  • 2 heads Romaine Or Green-Leaf Lettuce, Torn
  • 8 whole Dill Pickle Spears, Cubed
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 whole Red Onion, Sliced
  • 4 whole Hamburger Buns
  • 1 stick Butter

Preparation Instructions

(Adapted from The Pampered Chef.)

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you’ve used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

Serve immediately.

Original recipe, along with step-by-step instruction, commentary, humor and photos can be found at

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3 Responses to Cheeseburger Salad

  1. Joy says:

    I’ll make this. It sounds wonderful and we LOVE salads.

  2. Laura says:

    The trickiest part of the whole thing (and the most fattening, AND the most yummy) is the croutons. Ree (PW) says to cook them slowly, adding butter gradually, and to keep them moving. She’s absolutely right. Otherwise you just have a big gooey, yet delicious, glob of buttery bread dough.

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