I used to work in a couple of different restaurants where burgers reigned supreme. At both spots, I had the glorious option to order a burger for staff meals — this felt like pure luxury because, like most people, I have a deep and abiding love for a good burger. We were serving up deliciously beefy, grass-fed patties seasoned just right to coax out those delightful umami notes. Sometimes that beef even had a hint of grassy flavor, which I can only assume was a quirky placebo effect.
Pair that with homemade buns, hand-whisked aioli, puckery pickles and gooey melted cheese, and you can see why I might have leaned a little too heavily on the burger option for lunch.
But, as with all good things, the novelty wore off. After a few months of indulging in this hearty meal multiple times a week, I started to rethink my choices. It wasn’t about sustainability, but more about that gut feeling I mentioned. And I mean that literally — after a hefty lunch, I found myself in a food coma, dreaming of curling up on the restaurant’s lounge, hoping my co-workers and waiting guests who were sipping Pimm’s cups wouldn’t mind.
I never actually took a nap on the job, but let me tell you, after a burger and fries piled high by the fry cook, I definitely could have.
When I eventually made my way into the back of the house (that’s restaurant lingo for the kitchen), I started making my own meals. I’d cook that burger patty myself, leaving the bun behind, and instead I’d scavenge for greens, veggies, sauces, vinaigrette, really anything that looked good (and was ample enough to take from my fellow cooks’ stations). Sometimes it meant tender mesclun greens, the sweetest cherry tomatoes and pickled shallots, all tossed together in a punchy red wine vinaigrette to create the perfect leafy bed for that glorious patty.
In the end, that shift from burger indulgence to a vibrant salad on my plate transformed the way I approached both cooking and eating. I came to appreciate the beauty of balance — taking the juicy, savory goodness of a burger and complementing it with the freshness of seasonal produce. It taught me that meals don’t have to be heavy to be satisfying.
Burger Salad
Serves 3-4
This recipe combines the best of both worlds—a burger and a salad. Who says a burger needs a bun? Instead, enjoy it with tender lettuce and in-season tomatoes, all tossed in a tangy whole grain mustard dressing. Like all great recipes, this one invites personalization. Not a fan of cheese? Skip the cheddar. Want to add crisp cucumber slices? Grab your mandolin and go for it! A dill pickle spear and a dollop of mustard are encouraged, but feel free to make this salad your own.
Ingredients:
- 1 pound ground beef
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons whole grain mustard, plus more for serving
- ¼ cup thinly sliced red onion or shallots
- Canola oil
- Cheese slices (optional)
- 1 pint ripe cherry or Sungold tomatoes, halved
- 3 large handfuls of mixed greens
- Pickle spears, for serving
Instructions:
- Form the Patties:
Season the ground beef with salt and pepper. Shape the beef into 3 or 4 equal patties, depending on how many you’re serving. If you’re not cooking them immediately, place the patties on a plate, cover with plastic wrap, and refrigerate. - Prepare the Vinaigrette:
In a large bowl, whisk together the olive oil, red wine vinegar, and mustard. Season with salt and pepper. Add the sliced onion or shallots, tossing them in the vinaigrette to coat. - Cook the Burgers:
Heat a grill pan or cast-iron skillet over medium-high heat. Drizzle just enough canola oil into the pan to lightly coat the bottom. If using a grill pan, you can use a brush to coat each grate evenly. Alternatively, cook the burgers on a gas or charcoal grill.Cook the burgers in batches, letting them sear undisturbed for about 4 minutes until browned on the bottom. Flip them over, and if you’re adding cheese, place the slices on top of the patties. Continue cooking for 3-4 more minutes for medium-rare. Once done, transfer the burgers to a plate and let them rest.
- Assemble the Salad:
Add the halved tomatoes and mixed greens to the vinaigrette bowl, tossing to coat the greens evenly in the dressing. Divide the salad among serving plates. - Serve:
Place a burger on top of each salad, and serve with a pickle spear and a dollop of mustard on the side.
Enjoy this fresh twist on a classic burger!
