Time
25 min
Serving
3 persons
Calories
481
A spin on the classic burger in deconstructed salad fixings. Fun, easy, and a great take for a quick weeknight dinner.
Ingredients
- mayonnaise: 1 Tbsp
- ketchup: 1 Tbsp
- ½ teaspoons sweet pickle relish: 1 piece
- sugar: 0.25 tsp
- white vinegar: 0.25 tsp
- granulated garlic: 0.125 tsp
- ground beef: 0.5 pound
- salt and ground black pepper: (to taste)
- Romaine lettuce leaves: 3 piece (to taste)
- white onion: 0.5 piece (diced)
- ½ ounces grape tomatoes: 1 piece (sliced)
- Cheddar-Monterey Jack cheese blend: 0.5 cup (shredded)
- hamburger bun, split and: 1 piece (2 ounce, toasted)
- spear dill pickle: 1 piece
Metric Conversion
Stages of cooking
-
Combine mayonnaise, ketchup, dill pickle relish, sugar, vinegar, and garlic in a small bowl. Whisk until well combined and set sauce aside.
-
Divide ground beef into 10 rounds, 3/4 ounce each, and shape into a small patties. Season with salt and pepper.
-
Heat a skillet over medium-high heat and cook mini burgers until brown and cooked through, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
-
Lay lettuce leaves on a large platter. Drizzle a small bit of sauce on top of the leaves. Place hamburger patties on top of the lettuce.
-
Drizzle more sauce on top of the patties and sprinkle with onion, tomatoes, and cheese. Add toasted bun and a pickle to the platter for garnish.
