Mushroom and Swiss Burger Salad
A lower carb version of your favorite burger!
Servings: 6
Ingredients
Quick Pickles
- 1 seedless cucumber, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp fresh dill, chopped
- 3/4 cup white vinegar
- 3/4 cup water
- 2 tsp honey
- 1 tsp salt
- 1/2 tsp mustard seed
- 1/4 tsp turmeric
Burger Salad
- 1 lb ground chuck
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 slices bacon
- 1 yellow onion, sliced
- 8 oz sliced mushrooms
- 1 cup swiss cheese, shredded
- 1 head iceberg lettuce, chopped
- 1 tomato, diced
Special Sauce Dressing
- 1/2 cup mayo
- 1/4 cup ketchup
- 2 Tbsp yellow mustard
- 2 Tbsp pickling liquid, from quick pickles add more or less for desired consistency
Brioche Croutons
- 3 brioche burger buns (or 6 slider buns), cut into 1/2" cubes
- 3 Tbsp reserved fat from meat
- 1 tsp sesame seeds
- 1/4 tsp salt, plus more to taste
Instructions
Make the Quick Pickles
- Add sliced cucumber, minced garlic and chopped dill to a large mason jar.
- Add vinegar, water, salt, honey, mustard seed and turmeric to a small saucepan over medium high heat.
- Bring to a boil, then reduce to a simmer for 2-3 minutes, or until honey has dissolved into the liquid.
- Pour the liquid into the mason jar, then let cool slightly until you are able to handle the jar. Screw on the lid, and shake well to combine. Unscrew the lid to allow the remaining heat to escape, and let sit at room temperature while preparing the burger salads.
Make the Burger Salads
- Preheat oven to 350 degrees F.
- In a large skillet, brown the ground chuck over medium-high heat, about 7-9 minutes, breaking it up as it cooks. Reserve 3 Tbsp of fat, then drain all but 1-2 Tbsp.
- Add onion powder, garlic powder, smoked paprika, Worcestershire sauce, salt and pepper, cooking for 2-3 more minutes and mixing to incorporate the seasoning thoroughly. Add additional salt to taste, then transfer to a bowl and set aside.
- Cook the bacon in the same skillet until browned and crispy, about 7 minutes, then transfer to a paper towel-lined plate. Do not drain bacon fat.
- Add the mushrooms and onions to the same skillet with the bacon fat, and cook until browned and the onions start to caramelize, about 7-8 minutes.
Make the Brioche Croutons
- On a large baking sheet lined with parchment paper, toss the brioche cubes with 3 Tbsp reserved fat, sesame seeds, and salt to taste.
- Bake at 350 degrees F for 15 minutes, or until golden brown and crunchy (give them a toss halfway through).
Make the Special Sauce Dressing
- In a small bowl, combine the mayo, ketchup, mustard and pickling liquid until well combined. If you'd like to thin out the dressing, you can add additional pickling liquid.
Assemble the Salads
- In a large bowl or on a plate, layer the chopped iceberg lettuce with the ground beef, diced tomatoes, mushrooms and onions, bacon (crumble it as you assemble), shredded swiss cheese, quick pickles, brioche croutons, and a generous drizzle of dressing. Top with sesame seeds. Enjoy!
Notes
If you forego the brioche croutons, you can totally make this a paleo meal! You could even opt to make it Whole 30 compliant by leaving out the honey in the quick pickles (as long as you are using compliant ingredients).
You will definitely have leftover pickles from this! They will keep in the fridge for 2-3 weeks.