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“Skip The Bun” Crunchy Cheeseburger Salad with Monterey Jack & Special Sauce

Get ready for all the satisfaction of a cheeseburger with the crisp freshness of a salad! This 20-minute bowl of all your favorite loaded burger ingredients—tomato, pickle, lettuce, cheese, and savory seasoned ground beef, plus a classic special sauce in place of dressing—will convince you to skip the bun (and skip the drive-through!).

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Calorie Smart Carb Smart Easy Prep Quick New lunches lunch-salad dinners
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 baby lettuce
  • 1 sliced dill pickle
  • 1 tomato
  • 1 tbsp fry seasoning
  • 10 oz ground beef
  • 1 beef stock concentrate
  • 2 tbsp mayonnaise
  • 1 ketchup
  • 2 tsp dijon mustard
  • 0.25 cups monterey jack cheese
  • salt
  • pepper
  • 0.25 tsp sugar
  • 1 tsp cooking oil
  • 2 baby lettuces
  • 2 sliced dill pickles
  • 2 tomatoes
  • 2 tbsp fry seasoning
  • 20 oz ground beef
  • 2 beef stock concentrates
  • 4 tbsp mayonnaise
  • 2 ketchups
  • 2 tsp dijon mustard
  • 0.5 cups monterey jack cheese
  • salt
  • pepper
  • 0.5 tsp sugar
  • 1 tsp cooking oil

Instructions

  1. • Wash and dry produce.
    • Trim and discard root end from lettuce; roughly chop.
    Reserve ½ tsp pickle brine (1 tsp for 4 servings) in a small
    bowl; drain and discard remaining brine and roughly
    chop pickle. Dice tomato.
    • Stir ½ tsp Fry Seasoning and ¼ tsp sugar into bowl
    with reserved pickle brine (1 tsp Fry Seasoning and ½ tsp
    sugar for 4). (You’ll use the rest of the Fry Seasoning in
    the next step.)
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add beef*, remaining Fry Seasoning, salt, and
    pepper. Cook, breaking up meat into pieces, until
    browned, 3-5 minutes. TIP: If there’s excess grease in
    your pan, carefully pour it out.
    • Stir in stock concentrate and ¼ cup water (1⁄3 cup for
    4 servings). Cook, stirring, until liquid has absorbed and
    beef is cooked through, 2-3 minutes more. Transfer to
    a plate.
  3. • Meanwhile, to bowl with pickle brine mixture, add
    mayonnaise, ketchup, and half the mustard (all for
    4 servings). Stir until well combined.
    • Add water 1 tsp at a time until mixture reaches a
    drizzling consistency.
  4. • In a large bowl, toss lettuce with half the dressing and
    half the tomato.
    • Divide salad between bowls. Top with beef, Monterey
    Jack, pickle, and remaining tomato. Drizzle with
    remaining dressing and serve.
    Ground Beef is fully cooked when internal temperature reaches 160°.