- Divide and form the ground beef into 4 loose balls. With cold-water-moistened hands, shape each ball into a tight, 3/4-inch thick oval patty. Set patties on a plate, cover and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Set some lettuce leaves (or baby salad greens) on each of 4 dinner plates. Now artfully arrange some tomatoes, onion, bell pepper, cheese and pickles on each plate, leaving an open spot on each plate to set a burger patty.
- When barbecue or indoor grill is hot, season the patties with salt and pepper. Lightly oil the bars of your grill. Grill the patties 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Set a burger patty on each plate. Serve the salads with the burger salad dressing, for spooning on at the table.
Note: To make the burger salad dressing, in a jar, combine 1/3 cup mayonnaise, 2 Tbsp water, 2 Tbsp ketchup, 2 Tbsp sweet green relish, 2 tsp yellow mustard, 1/2 tsp Tabasco or other hot sauce, and 1/8 tsp each onion powder, garlic powder and smoked paprika. Seal jar and refrigerate dressing until needed for the burgers.
Options: If you like bacon, cut 8 strips of it, widthwise, into 1-inch pieces, fry until crispy, drain well and add them to the salads.
Shop Ingredients
Directions
- Divide and form the ground beef into 4 loose balls. With cold-water-moistened hands, shape each ball into a tight, 3/4-inch thick oval patty. Set patties on a plate, cover and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Set some lettuce leaves (or baby salad greens) on each of 4 dinner plates. Now artfully arrange some tomatoes, onion, bell pepper, cheese and pickles on each plate, leaving an open spot on each plate to set a burger patty.
- When barbecue or indoor grill is hot, season the patties with salt and pepper. Lightly oil the bars of your grill. Grill the patties 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Set a burger patty on each plate. Serve the salads with the burger salad dressing, for spooning on at the table.
Note: To make the burger salad dressing, in a jar, combine 1/3 cup mayonnaise, 2 Tbsp water, 2 Tbsp ketchup, 2 Tbsp sweet green relish, 2 tsp yellow mustard, 1/2 tsp Tabasco or other hot sauce, and 1/8 tsp each onion powder, garlic powder and smoked paprika. Seal jar and refrigerate dressing until needed for the burgers.
Options: If you like bacon, cut 8 strips of it, widthwise, into 1-inch pieces, fry until crispy, drain well and add them to the salads.