Best 8 Burger Salad Recipes

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Calling all burger enthusiasts and salad aficionados! Prepare your taste buds for a culinary adventure that harmoniously blends the juicy indulgence of burgers with the refreshing vibrancy of salads. This article presents a delectable collection of burger salad recipes that cater to diverse preferences and dietary needs. From classic favorites to innovative creations, each recipe promises a mouthwatering symphony of flavors and textures.

Embark on a journey of culinary exploration as we uncover the secrets behind the perfect burger patty, skillfully grilled to achieve a tantalizing crust while maintaining a tender, succulent interior. Discover the art of crafting a flavorful salad foundation, using crisp greens, vibrant vegetables, and tangy dressings to elevate the burger experience. Whether you prefer a traditional beef patty or crave the滋味 of turkey, chicken, or plant-based alternatives, this article has a recipe tailored to satisfy your cravings.

For those seeking a classic burger salad experience, the Classic Burger Salad with Homemade Thousand Island Dressing recipe delivers a nostalgic taste of Americana. The combination of juicy ground chuck patties, crisp iceberg lettuce, vine-ripened tomatoes, and sharp cheddar cheese is perfectly complemented by the creamy, tangy homemade thousand island dressing.

If you're looking for a healthier twist on the classic burger salad, the Turkey Burger Salad with Avocado Ranch Dressing recipe is an excellent choice. Ground turkey provides a leaner, protein-packed patty, while a vibrant blend of mixed greens, cherry tomatoes, cucumber, and red onion offers a refreshing contrast. The creamy avocado ranch dressing adds a touch of richness and tang that brings all the elements together.

For those with dietary restrictions, the Chicken Burger Salad with Gluten-Free Bun recipe offers a satisfying and flavorful alternative. Grilled chicken breast takes center stage in this salad, paired with a crisp gluten-free bun, mixed greens, tomatoes, and a tangy mustard-based dressing. This recipe caters to those with gluten sensitivities or celiac disease, allowing them to enjoy the deliciousness of a burger salad without compromise.

Vegetarians and vegans can rejoice with the Black Bean Burger Salad with Chipotle Dressing recipe. This hearty and flavorful salad features succulent black bean patties, a medley of colorful vegetables, and a zesty chipotle dressing. The combination of textures and flavors creates a satisfying and guilt-free meal that is sure to impress.

For those who love to experiment with international flavors, the Greek Burger Salad with Tzatziki Dressing recipe is a delightful option. Seasoned ground beef patties are nestled atop a bed of crisp romaine lettuce, cucumber, red onion, and feta cheese. The creamy, tangy tzatziki dressing adds a refreshing Mediterranean touch, completing this flavorful and unique dish.

No matter your dietary preferences or flavor inclinations, this article has a burger salad recipe that will tantalize your taste buds and leave you craving more. So, grab your aprons, fire up the grill, and embark on a culinary journey that celebrates the harmonious fusion of burgers and salads.

Check out the recipes below so you can choose the best recipe for yourself!

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



Sweet and Spicy Red Fez Burger with Marrakesh Carrot Salad and Chermoula Mayonnaise image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 35

1 lemon, juiced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and grated
1/2 cup chopped fresh cilantro leaves
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon harissa (North African hot sauce)
1 lemon, juiced
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 1/2 pounds ground chuck
1/2 pound merguez (North African-style lamb sausage), casing discarded
2 ounces dried apricots, diced
2 ounces dried dates, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons harissa
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser (or hamburger) rolls, split
3 ounces red food coloring
3 cups shredded romaine lettuce

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



Caesar Salad Burger image

Make and share this Caesar Salad Burger recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 garlic cloves, chopped
2 anchovy fillets
1 tablespoon fresh lemon juice
Tabasco sauce (two dashes)
Worcestershire sauce (two dashes)
1/4 teaspoon fresh ground black pepper
2 tablespoons freshly ground parmesan cheese, plus more for garnish
1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
kosher salt
fresh ground black pepper
1 1/2 tablespoons canola oil
4 hamburger buns, split, toasted
12 romaine lettuce, heart leaves
2 tablespoons freshly grated parmesan cheese

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.

BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS



Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens image

Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 35m

Yield 4 beef burger with grilled eggplant (aubergine) & sa, 4 serving(s)

Number Of Ingredients 13

1/3 cup Greek yogurt (95 grams or just over 3 ounces)
1/3 cup hummus ((90 grams/3 ounces)
1 medium eggplant (300 grams/91/2 ounces)
500 g ground beef (16 ounces or just over 1/2 ounce)
4 garlic cloves, minced (or more or less depending on taste preferences)
1 tablespoon tomato paste or 2 teaspoons dried australian bush tomatoes
1 small brown onions (80 grams or just under 3 ounces) or 1 small yellow onion, finely chopped (80 grams or just under 3 ounces)
1 fresh small red Thai chile, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup stale breadcrumbs (35 grams or just over 1 ounce)
1 egg
1 loaf Turkish bread, cut into quarters (430 grams/131/2 ounces) or 4 crusty rolls, halved (such as ciabatta)
salad greens, to serve (such as baby spinach leaves or rocket)

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.

SUMMER BLUE BURGER SALAD



Summer Blue Burger Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/4-inch-thick slices red onion
4 Grillers® Original
6 cups torn romaine lettuce
1 ounce crumbled blue cheese
2 tablespoons chopped walnuts, toasted

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®.

MOROCCAN BURGER SALAD



Moroccan Burger Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 6-inch pitas, split and quartered
1 pound lean ground beef sirloin
1 red onion (1/2 grated, 1/2 sliced)
3 tablespoons extra-virgin olive oil, plus more for the grill
2 tablespoons harissa (chile paste)
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
2 beefsteak or heirloom tomatoes (about 1 pound), cut into 1-inch wedges
2 Persian cucumbers, sliced 1/2 inch thick
1/3 cup chopped fresh cilantro or mint (or a combination)
1 small heart romaine lettuce, torn
1/3 cup crumbled feta cheese (about 2 ounces)

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.

Nutrition Facts : Calories 405 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 940 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 29 grams

COBB SALAD BURGER



Cobb Salad Burger image

The Cobb salad created in 1937 at the Brown Derby. Recreated here to place the same ingredients on a burger. Not chopped but sliced for easier enjoyment! I give a choice between chicken the original ingredients or beef. If the avocado is firm you can grill it to soften. It may take longer then the meat, depending on ripeness. Take note of optional way to add the egg.

Provided by Rita1652

Categories     Lunch/Snacks

Time 26m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 lb ground chicken (2 patties) or ground beef (2 patties)
2 hamburger buns, split and toasted not to firm of a roll
2 romaine leaves, or
2 boston lettuce leaves
2 -4 slices bacon, cooked crisp
1/2 ripe avocado, seed removed, peeled, and cut into 4 slices
2 slices tomatoes
1 hard-boiled small egg, sliced into 4
1 teaspoon chopped fresh chives
1 tablespoon red wine vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon sugar
salt and pepper
1/4 cup mayonnaise
1/4 cup Roquefort cheese, crumbled
1 pinch garlic powder

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.

BURGER SALAD



Burger Salad image

Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 7

6 ounces ground beef, formed into 2 patties
Salt and freshly ground black pepper
Dash Worcestershire sauce or soy sauce
1 small head broccoli
Extra-virgin olive oil for drizzling
2 scallions
Asian hot sauce, such as Sriracha

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.

SUMMER BLUE BURGER FRIPATS SALAD



Summer Blue Burger FriPats Salad image

Number Of Ingredients 11

3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices red onions, 1/4-inch-thick
4 pieces Worthington® FriPats® veggie burgers
6 cups torn Romaine lettuce
1 ounce crumbled blue cheese
2 tablespoons chopped walnuts, toasted

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose high-quality ingredients: The quality of your ingredients will dictate the quality of your salad. Use fresh, flavorful beef, ripe tomatoes, and crisp lettuce. If possible, buy your ingredients from a local farmer's market or butcher shop.
  • Don't overcook the beef: The beef in your salad should be cooked to medium-rare or medium, so that it is still juicy and flavorful. If you overcook the beef, it will become tough and dry.
  • Use a variety of toppings: The toppings are what really make a burger salad special. Feel free to get creative and use your favorite toppings. Some popular options include cheese, bacon, avocado, and onion rings.
  • Dress the salad lightly: You don't want to overpower the flavors of the beef and toppings with a heavy dressing. A simple vinaigrette or Thousand Island dressing is a good option.

Conclusion:

A burger salad is a delicious and satisfying meal that is perfect for a summer cookout or picnic. It is also a great way to use up leftover burgers. With so many different ways to make a burger salad, you are sure to find a recipe that you love. So get creative and experiment with different toppings and dressings until you find the perfect combination for your taste.

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