Burger on a Salad (with Variations)

CategoryDifficultyBeginner
Yields4 Servings
Prep Time25 minsCook Time5 minsTotal Time30 mins
 4 cooked (leftover) Ground Beef burgers, 3oz each
 2 cups chopped unpeeled English cucumber
 2 cups chopped Romaine lettuce
 2 cups chopped tomatoes
 ½ cup diced red onion
 ½ cup reduced-fat Greek dressing, divided
 ¼ cup crumbled feta cheese
 2 tbsp finely chopped Kalamata olives
1

Place Burgers on microwave-safe plate. Cover; microwave on HIGH 1-1/2 to 2 minutes until instant-read thermometer inserted horizontally into center registers 165°F. Let stand 1 minute.

2

Combine cucumber, lettuce, tomatoes and onion in large bowl. Toss with 1/4 cup dressing.

3

Divide lettuce mixture evenly onto four plates. Top with burgers. Drizzle evenly with remaining 1/4 cup dressing or serve on the side, as desired. Garnish with cheese and olives.

4

American Variation:
Prepare recipe as directed above, substituting 1 cup chopped avocado for cucumber, reduced-fat Thousand Island dressing for Greek dressing, reduced-fat shredded Cheddar cheese for feta and chopped dill pickles for olives.

Asian Variation:
Prepare recipe as directed above, substituting thinly sliced Napa cabbage for lettuce, 1 cup diced red bell pepper and 1 cup sugar snap peas for tomatoes, reduced-fat Asian dressing for Greek dressing, chow mein noodles for feta and chopped dry roasted peanuts for olives.

Mexican Variation:
Prepare recipe as directed above, substituting 1/2 cup corn kernels and 1/2 cup chopped mango for cucumber, salsa or reduced-fat Mexican dressing for Greek dressing, shredded reduced-fat pepper Jack cheese for feta and chopped cilantro or green onion for olives.

Ingredients

 4 cooked (leftover) Ground Beef burgers, 3oz each
 2 cups chopped unpeeled English cucumber
 2 cups chopped Romaine lettuce
 2 cups chopped tomatoes
 ½ cup diced red onion
 ½ cup reduced-fat Greek dressing, divided
 ¼ cup crumbled feta cheese
 2 tbsp finely chopped Kalamata olives

Directions

1

Place Burgers on microwave-safe plate. Cover; microwave on HIGH 1-1/2 to 2 minutes until instant-read thermometer inserted horizontally into center registers 165°F. Let stand 1 minute.

2

Combine cucumber, lettuce, tomatoes and onion in large bowl. Toss with 1/4 cup dressing.

3

Divide lettuce mixture evenly onto four plates. Top with burgers. Drizzle evenly with remaining 1/4 cup dressing or serve on the side, as desired. Garnish with cheese and olives.

4

American Variation:
Prepare recipe as directed above, substituting 1 cup chopped avocado for cucumber, reduced-fat Thousand Island dressing for Greek dressing, reduced-fat shredded Cheddar cheese for feta and chopped dill pickles for olives.

Asian Variation:
Prepare recipe as directed above, substituting thinly sliced Napa cabbage for lettuce, 1 cup diced red bell pepper and 1 cup sugar snap peas for tomatoes, reduced-fat Asian dressing for Greek dressing, chow mein noodles for feta and chopped dry roasted peanuts for olives.

Mexican Variation:
Prepare recipe as directed above, substituting 1/2 cup corn kernels and 1/2 cup chopped mango for cucumber, salsa or reduced-fat Mexican dressing for Greek dressing, shredded reduced-fat pepper Jack cheese for feta and chopped cilantro or green onion for olives.

Burger on a Salad (with Variations)

Recipe and photography courtesy of the National Cattlemen’s Beef Association.