BACON CHEESEBURGER SALADS
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Bacon cheeseburger salads are a great lower carb version of regular cheeseburgers. Crunchy lettuce, tomatoes, gherkins and cheese are topped with burger patties, bacon and a special dressing.

Bacon cheeseburger salads are a great lower carb version of regular cheeseburgers. Crunchy lettuce, tomatoes, gherkins and cheese are topped with burger patties, bacon and a special dressing.

These salads really do taste like a cheeseburger! If you’d prefer to have more carbs than this, trying tearing fresh burger buns into small pieces and tossing them through the salad.

 

PRINT RECIPE PDF

 

Bacon cheeseburger salads are a great lower carb version of regular cheeseburgers. Crunchy lettuce, tomatoes, gherkins and cheese are topped with burger patties, bacon and a special dressing.

BACON CHEESEBURGER SALADS

Keyword: BEEF, MAIN MEALS, PORK
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

Bacon cheeseburger salads are a great lower carb version of regular cheeseburgers. Crunchy lettuce, tomatoes, gherkins and cheese are topped with burger patties, bacon and a special dressing.

QUICK PRINT

Ingredients

SALAD

  • 1/2 large iceberg lettuce
  • 2 large tomatoes
  • 200 g gherkins (7oz)
  • 1 cup grated colby cheese (100g)

DRESSING

  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 2 Tbsp tomato sauce
  • 2 tsp gherkin juice or white vinegar
  • 1/2 Tbsp cold water
  • 1 tsp American mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp sugar

MEAT

  • 500 g prime beef mince (1lb 2oz)
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 200 g bacon (7oz)
  • 1 tsp olive oil

Instructions

  1. PREPARE SALAD

    Wash, dry and shred the lettuce. Slice or dice tomatoes. Thinly slice gherkins. Divide between individual serving plates or bowls and sprinkle cheese over the top.

  2. MAKE DRESSING

    In a small bowl, whisk together all the dressing ingredients. Season to taste with salt and pepper.

  3. COOK MEAT

    Mix beef mince with Worcestershire sauce, garlic powder, salt and pepper until well combined. Shape mixture into 16 small patties. Roughly dice bacon.

  4. Heat olive oil in a large frying pan over a medium-high heat. Cook patties until browned all over and cooked through (3-4 minutes each side). Remove from the pan onto a plate or board and cover with foil to keep warm. Add bacon to the pan and cook for a few minutes, until crisp around the edges.

  5. SERVE

    Divide patties and bacon between individual salads and drizzle with dressing.

Recipe Notes

WINE MATCH: Try a Shiraz or Syrah.
GLUTEN-FREE OPTION: Ensure tomato sauce, Worcestershire sauce and bacon are gluten-free.
INGREDIENT NOTES: Gherkin juice is just the liquid that the gherkins are sitting in in the jar.
INGREDIENT SWAPS: If you don’t like gherkins, try slices of red onion (either raw or cooked) instead. Dijon mustard can be used instead of American mustard.
BULK IT UP: You can add other salad ingredients to this meal - try capsicum, red onion and avocado. For more carbs, tear up some fresh bread rolls and mix through the salad just before serving. Croutons are a good option too.
STORING AND REHEATING: Store salad, dressing and meat separately. Reheat burger patties and bacon in the microwave or frying pan and assemble salads just before serving.

 

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