Burger Salad (With Leftovers or From Scratch)
I love turning leftovers into something new, and this Burger Salad is my latest obsession! It’s a healthier spin on classic burgers, packed with crisp veggies, juicy patties, and a creamy dressing that ties it all together.
You can use leftover burgers (just heat them up in the microwave or on a pan) or make them fresh like I did for that straight-off-the-grill vibe. Whether you’re craving something light yet satisfying, this salad is your answer.
Why Will You Love this Recipe?
- It’s super satisfying. This salad combines the hearty goodness of burgers with fresh, crunchy veggies. It’s filling without feeling heavy.
- Quick and versatile. Use leftover patties to save time or grill fresh ones for a weekend treat. Either way, it’s ready in under 30 minutes.
- Healthier comfort food. You get all the burger flavors you crave but with more greens and less guilt. Perfect for balancing indulgence and wellness.
Recipe Variations
- Switch up the protein. Try ground turkey or chicken for a leaner patty. You can even use veggie patties for a meatless option.
- Play with the greens. Swap iceberg for romaine or spinach for a different texture. Arugula adds a peppery kick if you’re feeling fancy.
- Tweak the dressing. Add a splash of hot sauce for some heat. Or, mix in some avocado for a creamier, richer sauce.
Tools You’ll Need
- Grill or skillet. A grill (like the Tefal OptiGrill) makes quick work of patties and bacon, but a skillet works just as well. Use medium-high heat for best results.
- Cutting board and knife. You’ll need these for chopping lettuce, onions, and tomatoes. A sharp knife makes prep a breeze.
- Mixing bowl. Perfect for whipping up the creamy dressing. A small whisk or fork will help blend it smoothly.
FAQ
Can I Freeze It?
Freezing the entire salad isn’t ideal since the lettuce and tomatoes get soggy. However, you can freeze the cooked burger patties. Store them in an airtight container for up to 3 months, then reheat in a skillet or microwave.
How Do I Store It?
Store the components separately in airtight containers in the fridge. The dressing and patties last up to 3 days, while the veggies stay fresh for 1-2 days. Assemble just before eating to keep everything crisp.
How Long Does It Last?
The assembled salad is best eaten fresh, but prepped ingredients can last 2-3 days in the fridge. The dressing might separate a bit, so give it a quick stir before serving.
What Should I Serve with It?
This salad is a meal on its own, but you can pair it with sweet potato fries for extra crunch. A light soup or some grilled veggies also make great sides.
Is It Suitable for Specific Diets?
This recipe isn’t strictly keto, vegan, or gluten-free, but it’s adaptable. Use lettuce wraps instead of buns for keto or paleo, swap beef for plant-based patties for vegan, and ensure your seasonings are gluten-free if needed.
Can I Make It Ahead of Time?
You can prep the dressing, patties, and bacon a day in advance and store them in the fridge. Chop the veggies just before serving to keep them fresh and crunchy.
What If I Don’t Have a Grill?
No grill? No problem! Cook the patties and bacon in a skillet over medium-high heat, and they’ll turn out just as delicious. See the recipe instructions for skillet details.
Other Recipes You’ll Love
- No Mayo Tuna Pasta Salad
- Cabbage and Ground Beef Patties
- Healthy Turkey Zucchini Burgers
- Leftover Rotisserie Chicken Wrap
- Delicious Low Carb Broccoli Crust Pizza
- Oven-Baked Ground Pork Burgers
Burger Salad (With Burger Leftovers or From Scratch)
Equipment
- 1 electric grill (or grill pan)
- 2 mixing bowl
- 1 Cutting Board
- 1 Sharp Knife
Ingredients
For the Patties:
- 1.3 lbs ground beef neck for classic burgers, or thigh for a leaner option
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
For the Dressing:
- 6 tbsp heavy cream
- 3 tbsp ketchup
- 2 tsp mustard
- 8 small dill pickles finely chopped
- 1/3 tsp sweet paprika
- 1 tsp garlic powder
- Pinch of salt
- Pinch of black pepper
For the Salad:
- 1/2 iceberg lettuce chopped into strips
- 1/2 red onion thinly sliced
- 9 oz cherry tomatoes halved
- 5-6 slices thin-cut bacon
Instructions
- Make the dressing: In a small bowl, mix heavy cream, ketchup, mustard, chopped pickles, paprika, garlic powder, salt, and pepper. Refrigerate to chill while you prep the rest.
- Prepare the patties: If using leftovers, reheat 5-6 patties in a microwave or skillet until warm. If making fresh, mix ground beef with salt, pepper, and garlic powder, then form into 5-6 equal patties (so each salad can have 1-2 patties, depending on preference).
- Grill method (if using fresh patties): Preheat a grill (like Tefal OptiGrill 4u1) and select the burger program. Once heated, place patties on the grill and cook until done (I prefer “well done,” but you can remove earlier for medium). Wipe the grill with a paper towel, then switch to manual medium heat. Lay bacon slices on the grill, close the lid, and cook for 1-1.5 minutes until crispy. Let bacon cool, then chop into small pieces.
- Skillet method (if using fresh patties): Heat a large skillet over medium-high heat. Add patties and cook 3-4 minutes per side for medium, or 5-6 minutes per side for well done. Remove patties and set aside. In the same skillet, cook bacon slices for 2-3 minutes per side until crispy. Let cool, then chop into small pieces.
- Prep the veggies: Slice lettuce and red onion into thin strips. Halve the cherry tomatoes.
- Assemble the salad: Divide lettuce, onions, and tomatoes among 3 plates. Top each with 1-2 patties and sprinkle with chopped bacon. Drizzle with chilled dressing.
- Serve and enjoy: Dig in immediately for the freshest flavors! If using a grill with removable plates, pop them in the dishwasher for easy cleanup.
