Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Carb
Crisp refreshing lettuce wedges loaded with meaty pieces of burger, sweet caramelized onions, and sautéed mushrooms are all coated in a creamy, umami packed dairy free Caesar dressing. Ready in only 30 minutes, this salad is perfect for a quick weeknight meal.
Why I Love This Recipe
This recipe came together during a time when we were in between grocery trips and the cupboards were bare! I desperately wanted a wedge salad, fresh and crisp, coated in a cheesy dressing and topped with salty pieces of meat. And, per usual, my husband wanted a burger (it's often either burger or steak cravings for him 😜).
What we had on hand were pre-made ground beef patties, but no buns, onions, iceberg lettuce and mushrooms. I had already made a batch of homemade Caesar Dressing previously that week. Put it all together and this Simple Burger Wedge Salad was born!
Although traditional wedge salads boast a funky blue cheese dressing, I replaced it with my dairy free Caesar dressing. While it wasn't made to mimic blue cheese dressing, this dairy free alternative has awesome, funky umami flavor and a delectable creamy texture. It pairs perfectly with this new spin on a wedge salad.
Not only does this Simple Burger Wedge Salad have a great combination of flavors, it also has a variety of scrumptious temperatures and textures. Cold crunchy lettuce, warm, tender beef patties, soft mushrooms and onions, and cool creamy dressing combine for an extra special delicious bite!
Plus, this salad couldn't be more easy to make! The recipe takes a shortcut and uses store bought pre-made ground beef patties. After adding salt and pepper, pop them in the oven and prepare the rest of the ingredients while they bake. All that's left is to allow the burgers to rest, cut them up, top the salad and voila!! A simple, savory dinner in under 30 minute.
Additionally, with only 10g carbs and 7g net carbs this meal is low carb/keto friendly. It's also dairy-free, gluten-free, paleo, and Whole30 compliant.
Cooking Tips
This is the avocado oil spray that I prefer to use.
Homemade dairy free Caesar
Here is the link to my 5-minute homemade Dairy Free Caesar Dressing. It has a creamy, cheesy, umami flavor profile that perfectly compliments this salad!
Tips for a juicy patty
To keep these burger bites extra juicy and tender, make sure not to skip the 10 minute resting period. This allows all the juices to reabsorb and redistribute throughout the meat. Cutting too soon will cause the juices to escape leading to a dry patty.
Cutting lettuce wedges
In order to create lettuce wedges, remove the outer leaves. Slice the lettuce in half then cut the halves in half. You could also cut the halves in thirds if you prefer to use a smaller lettuce base.
My husband and I like to eat this as a traditional wedge salad. However, my 7 year old son prefers that I pre-chop the lettuce when he eats it. Because this is the way he prefers to eat this recipe, I have photographed it both ways for this post.
Meal prep tips
- Cook the burger patties, onions, and mushrooms and store in separate airtight containers 3-4 days ahead of time. The Caesar dressing can be made and refrigerated up to 2 weeks in advance.
- Then, when you are ready to assemble your meal, place the chopped burger pieces, onions, and mushrooms on baking sheet. Place in an oven preheated to 325 degress Fahrenheit and cook for 5-7 minutes until warmed through.
- While toppings warm, slice the iceberg lettuce into wedges. Assemble the salad and enjoy!
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📖 Recipe
Simple Burger Wedge Salad {Gluten Free, Dairy Free}
Equipment
- 1 rimmed baking sheet
- 1 wire rack optional
- Aluminum foil optional
- measuring cups and spoons
Ingredients
- 1½ lbs ground beef divided into 6 patties*
- ¾ teaspoon salt divided
- several dashes black pepper
- 1 teaspoon neutral oil
- several sprays cooking spray I typically use avocado cooking spray**
- 1 medium yellow onion sliced into ½ inch rings
- 6 oz white mushrooms sliced
- 1 head iceberg lettuce cut into wedges***
- 1 batch Dairy Free Caesar Dressing**** or your favorite dairy free dressing
Instructions
- Pre-heat oven to 400℉. Cover a rimmed baking sheet in aluminum foil and top with a top with a wire rack if desired.
- Evenly distribute ½ teaspoon of salt and several dashes of pepper among the burger patties. Place on top of the wire rack (or directly onto the baking sheet). Place in oven and bake for 20 minutes or until juices run clear and the internal temperature reads 160℉. Remove and cover with foil. Let rest for 10 minutes before cutting.*****
- While burgers bake, generously spray a medium skillet with cooking spray and warm over MEDIUM heat. While skillet heats, brush ½ teaspoon of neutral oil onto the top of onion slices and sprinkle with a scant ⅛ teaspoon of salt and a couple dashes of black pepper. Add seasoning side down into hot pan and press down with a spatula so the onions' surface touch the pan as evenly as possible. Cook undisturbed about 4-5 minutes.
- While onions cook, season the the other side. Repeat brushing the tops of onions with the remaining ½ teaspoon of neutral oil and sprinkling with another scant ⅛ teaspoon of salt and a couple dashes of black pepper. When the first side has browned and is starting to loosen flip the onion slices. Cook an additional 4-5 minutes until onion is tender and other side is browned. Remove to a plate and set aside for later.
- In the same pan over MEDIUM heat add sliced mushrooms and a pinch of salt. Sauté stirring often until softened about 2-3 minutes. If the pan is too dry add another teaspoon of oil. Remove from heat.
- While the burgers rest, see the link below or in cooking tips and make the Dairy Free Caesar Dressing. (It takes only 5 minutes!!)
- Chop burger patties into bite sized pieces (you can also do this for the onions rings if you prefer). Divide lettuce wedges among 4 plates and top with burger pieces, onion rings, and mushrooms. Drizzle with Caesar dressing. Enjoy!
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