Cheeseburger salad

My German low carb friends call this salad the Big Mac Salad but I don’t think McDonald’s would approve of their registered trademark being abused like that. So I chose to call mine a cheeseburger salad. It makes more sense too since I haven’t eaten a Big Mac for more than 10 years. I can’t even remember the taste. And also, I was a Mcfeast kind of girl back then if we have to go into that kind of details.

But this cheeseburger salad combines all ingredients of a good burger (except from the bread). You’ve got the minced beef, bacon, cheese, salad, a greasy dressing and off course French’s mustard. What’s not to like?!

And guess what happens when you tell your kids that we’re having a cheeseburger salad for dinner? Oh yes, they love it immediately. If I had called the same salad a beef salad, I’m sure their excitement would have been slightly different. Oldest trick in the book!

Consider serving the cheeseburger salad with hash browns or maybe with the popular green bean fries.

SERVES 4-6 PERSONS

500g of minced beef
100g of bacon, cut into smaller chunks
1 onion, chopped
1 head of iceberg salad
0,5 cucumber
10-15 cherry tomatoes
150g grated cheese (I used cheddar but any kind will do)
some pickled cucumber/gherkins (without sugar)
salt and freshly grounded pepper

GREASY BURGER DRESSING

150g full fat sour cream
50g of mayonnaise
2 tablespoons of concentrated tomato paste
1 clove of garlic, minced
2 tsp of French’s mustard
optional: 1-2 tsp of Sukrin Melis (adlink) – or sweetener of your choice
0,5 tsp of paprika
1 tsp of red balsamic vinegar

DIRECTIONS

1. Start by making the dressing. Combine all ingredients in a bowl. Taste it and adjust for sweetness. Set aside.

2. Prepare all vegetables. Shred the salad, cut cucumber and tomatoes into smaller pieces. Chop pickled cucumbers. Also grate the cheese.

3. In a large skillet, fry bacon and chopped onions together until they have turned golden brown. Now fry the minced beef in the same skillet together with bacon and onion. Add salt and pepper.

4. Place the iceberg salad in a large serving dish. Put the meat on top and quickly add the grated cheese so it melts a bit. Put cucumber, tomatoes and pickled cucumbers on as well.

5. Pour over friendly amounts of the greasy burger dressing and French’s mustard on top and serve. Make little bowls with extra dressing, cheese etc.

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