High protein cheese burger salad

by | Sep 22, 2025 | Fitness, Health, Recipes

This cheeseburger salad is a fun twist on a classic burger. It features a crisp base of chopped iceberg lettuce, thinly sliced red onion, pickles and juicy cherry tomatoes. A melty cheeseburger patty is served warm on top, along with a tangy ketchup-mayo-pickle sauce that ties all the flavours together.

Ingredients

  • 220 grams baby gold potatoes, halved or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon ground pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 4 tablespoons whole-milk plain  (Greek-style) yogurt
  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise
  • 3 tablespoons dill pickle slices, divided, plus 1½ teaspoons brine from jar
  • 1 medium clove garlic, grated (½ teaspoon)
  •  200 grams lean ground beef
  • 2 slices sharp Cheddar cheese
  • 4 cups chopped iceberg lettuce
  • ⅔ cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • Toasted sesame seeds for garnish (optional)

 

 

Directions

  1. Preheat oven to 180 degrees. Place halved (or quartered) potatoes in a large bowl. Add 1 tablespoon oil, ½ teaspoon pepper and ¼ teaspoon smoked paprika; toss to coat. Spread onto a large rimmed baking sheet, cut-sides down. (Reserve the bowl). Roast until golden brown and tender, tossing once halfway through, about 20 minutes. Return to the bowl; sprinkle with ⅛ teaspoon salt and toss to coat.

  2. Meanwhile, whisk 4 tablespoons yogurt, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1½ teaspoons pickle brine and the grated garlic together in a small bowl. Finely chop 1 tablespoon pickles; stir into the yogurt mixture.
  3. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat. Form 200 grams ground beef into 2 (½-inch-thick) patties; season with the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until no longer pink in the centre, about 2 more minutes. Top each patty with 1 cheese slice; cover pan. Remove from heat and let stand until the cheese has melted, about 1 minute.
  4. Divide 4 cups lettuce, ⅔ cup tomatoes, ¼ cup onion, the roasted potatoes and the remaining 2 tablespoons pickle slices between 2 bowls. Top each bowl with a cheeseburger patty and drizzle with the reserved yogurt mixture. Garnish with sesame seeds, if desired.

2 servings, 36g protein, 550 cals per serve

 

Source: https://www.eatingwell.com/cheeseburger-salad-11738542