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Pioneer Woman Cheeseburger Salad

Pioneer Woman Cheeseburger Salad - recipe card
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A hearty main-course salad that delivers all the savory satisfaction of a classic cheeseburger without the bun. Seasoned ground beef sits over crisp lettuce with juicy tomatoes, crunchy pickles, and a creamy, tangy special sauce for a high-protein, lower-carb meal that is both nostalgic and fresh.

Ingredients

Scale
  • 1 lb (450g) ground beef (80% lean)
  • 1 tbsp olive oil, plus more if needed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 6 cups mixed greens (such as romaine and iceberg, chopped)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup dill pickle chips, roughly chopped
  • 1/2 cup red onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 1 small avocado, cubed (optional but recommended)
  • For the Creamy Special Sauce:
  • 1/2 cup full-fat mayonnaise
  • 1/4 cup plain Greek yogurt (not non-fat)
  • 1 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1 tbsp white vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a small bowl, whisk together mayonnaise, Greek yogurt, ketchup, Dijon mustard, white vinegar, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Taste and adjust seasoning, then cover and refrigerate while you prepare the salad so the flavors meld.
  2. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat. When the oil shimmers, add the ground beef, breaking it into large chunks with a wooden spoon. Cook undisturbed for 2 minutes to get a nice sear.
  3. Continue cooking, breaking the beef into smaller crumbles, until it is browned and no longer pink, about 6 to 8 minutes total. Drain any excess fat, if needed. Season with kosher salt, black pepper, garlic powder, and onion powder. Stir in Worcestershire sauce and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  4. Taste the beef and adjust seasoning if necessary. Transfer to a plate and let cool slightly while you assemble the salad—this prevents the greens from wilting if you add it warm.
  5. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, chopped dill pickles, and red onion slices. Toss gently to distribute the ingredients evenly.
  6. Add the slightly cooled seasoned ground beef over the greens. Sprinkle the shredded cheddar cheese evenly on top.
  7. If using avocado, gently fold in the cubed avocado at this point, or arrange it on top for presentation.
  8. Drizzle the prepared special sauce over the salad. For best results, serve the dressing on the side and let each person add their preferred amount, tossing at the table for a fresh, crisp salad.
  9. Serve immediately. If you prefer a warm salad, you can toss the beef with the greens while it is still hot, but note that the lettuce will wilt slightly.

Notes

Store leftovers in separate containers: cooked beef, dressing, and salad greens. Refrigerate for up to 3 days. To reheat beef, place in a skillet over medium heat, stirring occasionally, until warmed through, about 3-5 minutes. Do not microwave greens. For the dressing, keep it in an airtight jar in the fridge for up to 1 week.

Nutrition

Keywords: cheeseburger salad, pioneer woman cheeseburger salad, keto cheeseburger salad, low carb cheeseburger salad, ground beef salad, bbq salad, special sauce salad, quick weeknight dinner, family friendly, no bun burger

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cheeseburger-salad-recipe/