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High Protein Cheeseburger Salad - A Fresh, Satisfying Twist on a Classic

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the beef: 1 lb (450 g) lean ground beef (90–95% lean)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt, more to taste
  • 1/2 tsp black pepper
  • 1 tsp olive oil (if needed, for cooking)
  • For the salad base: 8 cups chopped romaine or iceberg lettuce (or a mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 cup dill pickle slices
  • 1 cup shredded sharp cheddar cheese
  • 1 ripe avocado, diced (optional)
  • For the “burger sauce” dressing: 1/3 cup plain Greek yogurt (2% or 5%)
  • 1/4 cup mayonnaise
  • 2 tbsp ketchup (no-sugar-added if preferred)
  • 1 tbsp Dijon or yellow mustard
  • 1–2 tsp pickle juice (from the jar), to taste
  • 1 tsp honey or a pinch of zero-cal sweetener (optional)
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste

Method
 

  1. Make the dressing. In a small bowl, whisk Greek yogurt, mayonnaise, ketchup, mustard, pickle juice, honey (if using), smoked paprika, salt, and pepper. Taste and adjust acidity with more pickle juice or sweetness with a touch more honey. Refrigerate while you prep the rest.
  2. Season the beef. In a bowl, mix ground beef with onion powder, garlic powder, smoked paprika, salt, and pepper. Don’t overwork it—just enough to combine.
  3. Cook the beef. Heat a large skillet over medium-high. Add a light drizzle of oil if your beef is very lean. Crumble the beef into the pan and cook, stirring, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed. Taste and add a pinch of salt if necessary.
  4. Prep the vegetables. While the beef cooks, chop the lettuce, halve the tomatoes, slice the red onion, and cut the avocado (if using). Pat pickles dry with a paper towel so the salad doesn’t get watery.
  5. Assemble the base. Spread lettuce in a large bowl or on a platter. Scatter tomatoes, red onion, and pickles over the top.
  6. Add the protein and cheese. Spoon warm beef over the greens. Sprinkle with shredded cheddar so it softens slightly from the heat.
  7. Dress and finish. Drizzle with the burger sauce. Top with avocado if using. Toss lightly, or serve with dressing on the side so everyone can control their own amount.
  8. Serve right away. This salad is best enjoyed immediately while the beef is still warm and the greens are crisp.