Mini Cheeseburger Salad With Yellow Mustard Vinaigrette

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground sirloin or 1 1/2 lbs ground turkey
• 1/4 cup finely chopped onion
• 1 tablespoon worcestershire sauce
• 2 teaspoons steak seasoning
• extra virgin olive oil, for drizzling
• 3/4 lb brick sharp cheddar cheese
• 3 large romaine lettuce hearts (or whichever lettuce you prefer)
• 1 cup sliced pickle, drained (you can use any flavor you like)
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons finely chopped chives
• 2 tablespoons drained salad pimientos or 1/4 small red bell pepper, finely chopped

Recipe

• 1 preaheat a grill pan or large nonstick skillet over medium high heat or preheat outdoor grill.
• 2 combine the meat with onion, worcestershire sauce and steak seasoning. form 2" meatballs, then flatten them into patties (to make 16 patties). drizzle formed mini-patties with extra virgin olive oil to keep them from sticking to cooking surface.
• 3 slice the brick of cheese into 1/4" pieces. place patties into a preheated pan or grill pan or arrange on outdoor grill.
• 4 cook the mini burgers 3 minuteson each side, then add cheese to melt over patties. on outdoor grill, close the lid to melt cheese. in a skillet or on a grill pan, tent the mini cheeseburgers lightly with foil to melt cheese.
• 5 coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
• 6 whisk together the mustard and cider vinegar. stream in the extra virgin olive oil. add the chopped chives and pimentos; stir to combine.
• 7 arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.