Best Burger Salad Recipes

GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD

Steps:

• Heat the grill to high.
• Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
• Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.

SWEET AND SPICY RED FEZ BURGER WITH MARRAKESH CARROT SALAD AND CHERMOULA MAYONNAISE

Steps:

• For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.
• For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve.

CAESAR SALAD BURGER

Steps:

• To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth.
• Scrape into a bowl and stir in the cheese; cover and refrigerate at least 30 minutes or up to 8 hours before serving so flavors can meld.
• To make the burgers: divide the meat into 4 equal portions (6 oz each); form each portion loosely into a ¾ inch thick burger and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper; cook the burgers, using the oil-- heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.
• Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper.
• Cover with the bun tops and serve immediately.

BLACK BEAN VEGGIE BURGER SALAD

Steps:

• Cook veggie burgers according to package directions. Divide the salad greens, tomatoes, corn and onion between two serving plates. Crumble burgers; sprinkle each salad with burgers, chips and cheese., In a small bowl, combine the salad dressing, salsa and taco seasoning; serve with salad.

TERIYAKI BURGER WITH CAESAR SALAD AND SHOESTRING POTATOES

Steps:

• Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
• In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
• Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
• Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
• Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.

SUMMER BLUE BURGER SALAD

Steps:

• 1. Combine vinegar, oil, rosemary, thyme, salt and pepper in jar with tight-fitting lid. Cover and shake well.
• 2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, turning once. Remove from grill.
• 3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads.
• Helpful Hints: Toasting enhances nuts' natural flavors, making them irresistible. As a general rule, to toast most varieties of nuts, spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

COBB SALAD BURGER

Steps:

• Mix all dressing ingredients together set a side.
• Over high heat on an oiled grill place patties of choice.
• Cook about 2 to 3 minutes.
• With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
• Flip all the patties.
• Close lid and continue grilling for another 2 to 3 minutes.
• Or continue to cook till desired.
• .Place dressing on toasted buns. (You can gut the buns for easier eating.).
• Divide all the ingredient's between each of the buns.
• Enjoy!
• Optional: Dice the egg and add it to the dressing.

BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS

Steps:

• Combine the yoghurt and hummus in a small bowl.
• Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
• Preheat the grill or barbecue.
• Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
• Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.

SPICY BLACK BEAN BURGER TEX-MEX SALAD

Steps:

• 1. Cook burger according to package directions. Cut into bite-size pieces.2. Meanwhile, in small bowl toss together greens and salad dressing. Arrange on serving plate. Top with tomatoes and cheese. Arrange burger on top. Spoon salsa, guacomole and sour cream on burger.

BIG GREEK GUS BURGER AND CUCUMBER SALAD

Steps:

• Prepare a grill or grill pan for medium-high heat.
• For the salad: Mix the sliced cucumbers with the garlic, Greek yogurt, dill, mint and lemon juice. Season to taste with salt and pepper.
• For the burger: In a bowl, mix together the ground beef, oregano and garlic. Form into four 6-ounce patties. Grill for 3 to 4 minutes per side, or to desired doneness.
• Spread the burger buns with mayonnaise. Layer the bun bottoms with a burger patty, a roasted tomato, and then some red onions and feta. Cover with the bun tops. Serve with cucumber salad on the side.
• Preheat the oven to 350 degrees F.
• Slice the tomatoes in half through the meridian and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and oregano. Roast until the tomatoes are beginning to collapse and have browned a bit on top, about 2 hours.

BURGER SALAD

Steps:

• Heat a cast-iron skillet to high heat. Season the burger patties with salt and pepper. Cook for 3-4 minutes. Flip the burgers. After 2 minutes, shake in some Worcestershire sauce and swirl in the pan.
• Separate the broccoli into large florets. Steam until just tender. In a large bowl toss the broccoli with a sprinkle of olive oil. Chop or crumble the burger into the broccoli. Sprinkle with scallions. Squeeze in some hot sauce. Toss everything together and serve.

MOROCCAN BURGER SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
• Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
• Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
• Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.

BEEF BURGER WITH TOMATO SALAD

Steps:

• Mix all the burger ingredients together with your hands and form into 4 burgers. Cover with cling film and chill for ½ hr. Meanwhile make the relish by mixing all the chopped ingredients together and set aside.
• Preheat the grill to medium and cook the burgers gently, turning once or twice. Ensure the burgers are cooked through and serve in a lightly grilled or toasted ciabatta roll or bread bun with the fresh relish, fresh lettuce and Mc Cain Lightly Spiced Wedges. (Follow on pack cooking instructions)

GYRO BURGER WITH GREEK SALAD

Steps:

• Preheat a grill pan, large nonstick skillet, or outdoor grill to medium high heat.
• In a large bowl combine the ground meat with the yogurt, parsley, garlic, spices, and seasonings. Form 8 3-inch patties. Drizzle the patties with olive oil and cook for approximately 3 minutes on each side in 2 batches. Hold the cooked patties on a plate under foil.
• In a large, shallow serving bowl combine the cucumber, bell pepper, celery, red onion, tomatoes, feta, olives, and peperoncini. Dress the salad with lemon juice and salt. Toss, add 3 tablespoons olive oil, and toss again. Taste to adjust seasonings. Top the salad with the patties and serve with pita bread.

SUMMER BLUE BURGER FRIPATS SALAD

Steps:

• 1. Combine vinegar, oil, rosemary, thyme, salt, and pepper in jar with tight-fitting lid. Cover and shake well.2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, or until heated through. Remove from grill.3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads.HELPFUL HINTS: Toasting enhances nut's natural flavors. As a general rule, to toast most varieties of nuts, spread them in a single layer in a shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir twice so they don't burn.

LOW CARB " I'M DYING FOR A BURGER" SALAD

Steps:

• Brown ground beef and onions with salt, pepper, and garlic powder until cooked through.
• Toss while hot with lettuce, tomato and pickles. You want the lettuce to slightly wilt.
• In a small bowl, mix together mayo and mustard, then thin it out with heavy cream until thin enough to pour.
• Stir dressing into salad mixing everything together well.
• This salad tasted best when ingredients are warm or at least room temperature I sometimes heat for about 30 seconds in the microwave.
• Be sure to adapt ingredients to include your favorite hamburger toppings.

SUMMER BLUE BURGER SALAD

Steps:

• 1. Combine vinegar, oil, rosemary, thyme, salt, and pepper in jar with tight-fitting lid. Cover and shake well.2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, turning once. Remove from grill.3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads.HELPFUL HINTS: Toasting enhances nuts' natural flavors, making them irresistible. As a general rule, to toast most varieties of nuts, spread them in a single layer in a shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.

CHEDDAR BURGER SPINACH SALAD

Steps:

• 1. Cook burger and bacon (if using) according to package directions. Cut burger into bite-size pieces. Crumble bacon.2. Meanwhile, in small bowl toss together spinach and salad dressing. Arrange on serving plate. Top with mushrooms, burger and bacon. Sprinkle with cheese.