Best 8 Burger Salad Recipes

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

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

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.

MOROCCAN BURGER SALAD

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.

SUMMER BLUE BURGER SALAD

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®.

COBB SALAD BURGER

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

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.

BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS

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 FRIPATS SALAD

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.