Mini Cheeseburger Salad With Yellow Mustard Vinaigrette

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 4

Another Rachel Ray recipe... I can't WAIT to try this one!! It looks absolutely delicious!!

Ingredients:

1 1/2 lbs ground sirloin or 1 1/2 lbs ground turkey

1/4 cup finely chopped onion

1 tablespoon worcestershire sauce

2 teaspoons steak seasoning

extra virgin olive oil, for drizzling

3/4 lb brick sharp cheddar cheese

3 large romaine lettuce hearts (or whichever lettuce you prefer)

1 cup sliced pickle, drained (you can use any flavor you like)

1 cup cherry tomatoes or 1 cup grape tomatoes

3 tablespoons yellow mustard

2 tablespoons apple cider vinegar

1/2 cup extra virgin olive oil

2 tablespoons finely chopped chives

2 tablespoons drained salad pimientos or 1/4 small red bell pepper, finely chopped

Directions:

1. Preaheat a grill pan or large nonstick skillet over medium high heat or preheat outdoor grill.
2. Combine the meat with onion, worcestershire sauce and steak seasoning. Form 2 meatballs, then flatten them into patties (to make 16 patties). Drizzle formed mini-patties with extra virgin olive oil to keep them from sticking to cooking surface.
3. Slice the brick of cheese into 1/4 pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill.
4. Cook the mini burgers 3 minuteson each side, then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers lightly with foil to melt cheese.
5. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
6. Whisk together the mustard and cider vinegar. Stream in the extra virgin olive oil. Add the chopped chives and pimentos; stir to combine.
7. Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

By RecipeOfHealth.com