Mini Cheeseburger Salad With Yellow Mustard Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Rachael Ray original. I found this in an American Profile magazine. And it is very yummy... Ingredients:
2 lbs ground sirloin |
1/2 cup onion, finely chopped |
2 tablespoons worcestershire sauce |
1 tablespoon steak seasoning |
3 tablespoons extra virgin olive oil |
12 ounces cheddar cheese, cut into 1/4 inch slices |
3 romaine lettuce hearts |
1 cup dill pickle slices |
1 cup cherry tomatoes, sliced in half |
3 tablespoons yellow mustard |
2 tablespoons apple cider vinegar |
1/2 cup extra virgin olive oil |
3 tablespoons fresh chives, finely chopped |
3 tablespoons pimientos |
Directions:
1. Pre-heat a large skillet over a med-high heat.
2. Combine meat, onion, Worcestershire sauce, and steak seasoning.
3. Form into 12 large meatballs. Flatten into small patties. Drizzle patties with oil.
4. Pan-fry burgers for 3 minutes on each side.
5. Place cheese slices on burgers and place lid on skillet to melt the cheese. Remove from heat and set aside.
6. Chop romaine hearts and combine with pickles and tomatoes.
7. In a small bowl whisk together mustard, and vinegar, and stream in oil.
8. Add chives and pimientos and stir to combine.
9. Arrange mini cheeseburgers on salad and drizzle dressing over the top.
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