This is a surprisingly satisfying twist on a “classic” cheeseburger. The listed additions are really just suggestions, so feel free to add whatever you’d like. You could easily make this vegetarian by subbing the meat for TVP, or make it vegan by replacing the meat and cheese with vegan alternatives. Note that I didn’t bother getting the measurements in grams; it felt unnecessary due to the fast-and-loose nature of salads.
If you like this recipe, consider checking out my recipe for Hush Puppy Fritters.
Ingredients
1-2 handfuls of shredded lettuce
1/4 pound ground beef, cooked and drained
1/8 yellow onion, sliced
1 small handful shredded cheese
6-8 pickle chips
1 Tbsp ketchup
2 tsps mustard
PREPARATION
Add your lettuce to a large plate, then top with your remaining ingredients. I usually serve just after cooking the meat, but room temp would also be fine. I’m not sure I would serve it cold unless you don’t mind eating cold meat.
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