“Skip The Bun” Crunchy Cheeseburger Salad

Name: “Skip The Bun” Crunchy Cheeseburger Salad with Monterey Jack & Special Sauce
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Baby Lettuce; 1 unit Sliced Dill Pickle; 1 unit Tomato; 1 tablespoon Fry Seasoning; 10 ounce Ground Beef; 1 unit Beef Stock Concentrate; 2 tablespoon Mayonnaise; 1 unit Ketchup; 2 teaspoon Dijon Mustard; ¼ cup Monterey Jack Cheese; Salt; Pepper; Sugar; Cooking Oil

with Monterey Jack & Special Sauce

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Get ready for all the satisfaction of a cheeseburger with the crisp freshness of a salad! This 20-minute bowl of all your favorite loaded burger ingredients—tomato, pickle, lettuce, cheese, and savory seasoned ground beef, plus a classic special sauce in place of dressing—will convince you to skip the bun (and skip the drive-through!).

Tags:

Calorie Smart

•Carb Smart

•Quick

•Easy Prep

•Family Friendly

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Baby Lettuce

1 unit

Sliced Dill Pickle

1 unit

Tomato

1 tablespoon

Fry Seasoning

10 ounce

Ground Beef

1 unit

Beef Stock Concentrate

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Ketchup

2 teaspoon

Dijon Mustard

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Nutrition Values

/ per serving

Calories630 kcal

Fat48 g

Saturated Fat16 g

Carbohydrate15 g

Sugar9 g

Dietary Fiber3 g

Protein29 g

Cholesterol140 mg

Sodium1260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Small Bowl

•Large Pan

•Large Bowl

Instructions

PDF

• Wash and dry produce. • Trim and discard root end from lettuce; roughly chop. Reserve 1⁄2 tsp pickle brine (1 tsp for 4 servings) in a small bowl; drain and discard remaining brine and roughly chop pickle. Dice tomato. • Stir 1⁄2 tsp Fry Seasoning and 1⁄4 tsp sugar into bowl with reserved pickle brine (1 tsp Fry Seasoning and 1⁄2 tsp sugar for 4). (You’ll use the rest of the Fry Seasoning in the next step.)

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring, until liquid has absorbed and beef is cooked through, 2-3 minutes more. Transfer to a plate.

• Meanwhile, to bowl with pickle brine mixture, add mayonnaise, ketchup, and half the mustard (all for 4 servings). Stir until well combined. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• In a large bowl, toss lettuce with half the dressing and half the tomato. • Divide salad between bowls. Top with beef, Monterey Jack, chopped pickle, and remaining tomato. Drizzle with remaining dressing and serve.

Ground Meat is fully cooked when internal temperature reaches 160°.